Chestnut Log Cake

Chestnut Log Pastry Supplies

Ingredients for Cake
5 eggs
100 gr. sugar - 6 tablespoons
150 gr. Fame
1 tablespoon cocoa
1 packet of baking powder
1 packet of vanilla
1 tablespoon powdered sugar - to sprinkle on greasy paper

Materials for Pastry Cream
500ml milk
200 gr. sugar - 1 cup - 10 tbsp
3 eggs
3 tablespoons of starch
1 packet of vanilla
50 gr. cream

Ingredients for Ganache
300 gr. dark chocolate
½ cup heavy cream

Materials for Inter
200 gr. candied chestnut


For the cake, whisk eggs and sugar until the foam. add the other ingredients, stirring gently with a spatula, to obtain a homogeneous consistency.

Grease the baking tray. Lubricate the wax paper is placed over you fat paper. Cook publication of the paper you pour over the cake oils and mortar oven heated to 180 degrees 10-11 minutes ago.

One cool wax paper on the counter, sprinkle with powdered sugar. Place upside down on the greasy paper, remove the cake from the oven. greasy paper you cook with the remaining six of the cake (remaining in the upper part) and remove the structure from the cooling roll with a greasy paper you sprinkle powdered sugar. Just cover with a cloth and leave to cool in this way.

for pastry cream, all the ingredients except the cream in a saucepan, stir and cook until they begin to take on the consistency of the fire and cool.

The cream is churned ridges for pastry cream. add the cooled pastry cream, continue to whisk.

Turn the cake roll as you leave to cool. Inside the publication of the pastry cream, sprinkle sugar on breaking the chestnut. again and roll, cool.

For Ganache, melt the chocolate in a double boiler method, stir in cream, cool consistency until it hardens.

After cooling your cake to be cut at both ends properly. Paste 1 slice from one end of the cake on the cake with the help of precise and Ganache.

Ganache is covered by either remaining on the cake. Serve giving shape spoon bark.