I made this cake for Christmas eve with a mousse that will remind you of Nestle's Marronsuis... only much better. To tone it down, use freshly made mascarpone-flavored whipped cream and don't hesitate to use a lot of it because it is so good.
Ingredients for a 10x3 cake Decoration
Mascarpone-flavored whipped cream
200 g mascarpone
45 g sugar
45 g sugar
230 g cold heavy whipping cream
Vanilla syrup
1 teaspoon vanilla extract
70 g mineral water
50 g sugar
Sponge cake
80 g egg yolk
160 g egg white
120 g all-purpose flour
120 g sugar
Confectioner's sugar
Chestnut spread mousse
300 g chestnut spread
250 g chestnut spread
42 g sugar
24 g mineral water
72 g egg yolk
30 g mineral water
15 g brown rum
3.5 gelatin sheets Dr. Oetker (7 g)
330 g cold heavy whipping cream
150 g fragments of marrons glacés (optional)
Chocolate cream
125 g whole milk
30 g sugar
45 g egg yolk
170 g chocolate 48% cacao
80 g chocolate 67% cacao
180 g cold heavy whipping cream
MethodMascarpone-flavored whipped cream
- Whip together the whipping cream, the sugar and the mascarpone until stiff.
- Put the whipped cream in a pastry bag with a smooth decorating tip.
Vanilla syrup
- Mix together all the ingredients in warm water to allow the sugar to dissolve.
- Put aside.
Sponge cake
- Preheat the oven to 390°F.
- Whisk the egg whites to soft peaks in a stand mixer (Cuisinart or KitchenAid) on high speed.
- Add the sugar little by little until the egg whites are very firm.
- Beat the yolks with a fork and add them to the egg whites. Whisk for 5 seconds on slow speed.
- Add the sifted flour and fold delicately with a spatula.
- Take a pastry bag with a smooth decorating tip (1 cm wide) and make two 10.5-inch biscuits on wax paper. Sprinkle with confectioner's sugar and bake for 10 minutes.
- Let it cool on a cooling rack then cut one of the two biscuits with a 9-inch ring.
Chestnut spread mousse
- Hydrate the gelatin in cold water.
- Mix 30 g of water with 300 g of chestnut spread.
- Whip the egg yolks with an electric mixer on high speed.
- Boil the 24 g of water with the sugar to 239°F, pour immediately on the yolks and beat until it cools to room temperature.
- Heat the rum over medium heat and add the gelatin to melt it.
- Add the rum to the chestnut spread, and then add the yolks.
- Whip the cream and fold it gently in the mixture.
- Add the fragments.
- Put a 9-inch ring over the widest biscuit, soak it and pour 4cm of mousse.
- Slather 250 g of chestnut spread on the back of the other biscuit, place it in the ring and pour a thin layer of mousse.
- Put it in the freezer for about an hour.
Chocolate cream
- Put both chocolates in a mixing bowl.
- Boil the milk.
- Beat together the egg yolks and the sugar without whitening or frothing.
- Pour in 1/3 of boiling milk, beat, add the rest and beat.
- Put the custard back in the pan and cook over low heat to 180°F stirring constantly with a wooden spoon.
- Immediately pour over the chocolate, blend with a hand mixer and cool to 86°F.
- Whip the cream and fold it gently in the chocolate cream.
- Cut the biscuit before removing the 9-inch ring and pour a thin layer of chocolate cream into the 10-inch.
- Freeze it at least for two hours.
Decorate with the mascarpone-flavored whipped cream on the whole cake.
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