I was cleaning up my fridge and noticed that there was a strawberry shortcake base frozen in my freezer. I thawed it in the fridge, it actually tasted very well still and the texture was even moister than before. I also had some chestnut cream in the freezer which I thawed together with the cake. Hmm… sounds like a mont blanc to me. I started searching through the internet. Then this No Recipes site came up with the tag Chestnut Cream Cake. http://norecipes.com/2009/01/15/mont-blanc-chestnut-cream-cake/ I had most of the ingredients at home except the chestnut. So I drove to the closest Chinese grocery store to get them.
None of the first few people understood what I was looking for because they all spoke Mandarin. I do speak a little of that but I don’t know how to say chestnut! Finally someone pointed me to those ready to eat snack chestnut which were on sale. I grabbed 4 packs and drove home right away.
I didn’t follow the recipe 100% because I only needed half of the amount and I have some chestnut cream left at home. Plus, I forgot to add the egg yolk. Hey, it still worked! I put 7.5 oz of chestnut in the blender, warmed up 1/2 cup of heavy cream to melt 1/8 cup of sugar. Mixed everything together in the blender again and pressed the puree mixture through a double sieve. That was labour intensive work! Yet, the result came out very good. After stacking up the layers of cake with cream in between, I squeezed the mixture with a piping bag and a special tip for chestnut paste which I bought from Hong Kong. It was well worth the money and the puree strands came out perfectly.
This is chestnut from blender before adding cream and sugar.
This tip made the piping much easier.
I finished the cake in the evening when the sunlight just started to pass through our family room window. Ho took these pictures under the sunlight. Pretty neat!
I was going to just stack up the cake layers and top it with the puree. Yet Ho thought that it needed some cream on the side. I quickly put some on but I didn’t have enough to cover it smoothly.
Then I remembered that I had some dry chestnut puree left. Voila! Here’s the completed cake!