How to make cocoa chestnut paste cake

A good diet is directly related to our health. It is easy to eat out, but health is not guaranteed. Therefore, even if we have limited time, we might as well make some simple dishes at home. The method of making cocoa chestnut paste cake is very simple and can provide the body with a variety of necessary nutrients.

1. Weigh all the materials and thaw the eggs at room temperature.

2. Place the egg white and yolk in two oil-free and water-free bowls respectively.

3. Beat egg yolks and sugar until smooth.

4. Add milk and mix well.

5. Add Xiwang corn germ oil. Stir well.

6. Mix the low flour and cocoa powder and sift them into the egg yolk paste.

7. Stir until there is no dry powder and then sift to make the egg yolk paste more delicate.

8. Beat the egg whites until they become coarse bubbles, then add 15g of sugar and continue beating.

9. After beating until fine bubbles appear, add 15g sugar and continue beating.

10. When the mixture is whipped until fine grains form, add the last 15g of sugar and continue whipping.

11. Continue until clear lines appear in the egg white paste, then pull up the whisk and the egg white will be pulled out with sharp corners.

12. Scoop 1/3 of the egg white paste into the egg yolk paste and stir evenly.

13. Pour the batter mixed in step 12 into the egg white batter and continue to mix evenly.

14. Pour into a mold lined with baking paper. Shake the cake to make it smooth. Drop it from a height of 20 cm above the table to shake out large bubbles.

15. Place it in the lower layer of the oven preheated to 160 degrees, and bake it at 160 degrees for 20 minutes.

16. Take it out of the oven immediately and let it fall freely from a height of 20 cm above the table to shake out the heat. Turn it upside down on a wire rack and tear off the baking paper to cool.

17. While the cake is cooling, make the chestnut cream and beat the chestnut paste.

18. Add 50g of whipped cream and continue mixing.

19. Add 100g of whipped cream and continue mixing.

20. Beat until the whipped cream is 90% distributed, with clear lines and will not spill when poured into a bowl.

21. Put the cream into the piping bag. You need to use a piping nozzle converter here.

22. Cut off the uneven parts of the cake.

23. Divide the cake into three even slices.

24. To squeeze a layer of cream on a piece of cake, you don’t need a piping nozzle. Just use the mouth of the converter to squeeze the cream.

25. Cover with the second piece, press lightly and then squeeze a layer of cream on it.

26. Cover with the third piece and press gently, then squeeze the cream on it using a small round nozzle.

27. After sprinkling with cocoa powder, use a six-tooth piping nozzle to squeeze cream on the cake and place a chestnut on it as decoration.

28. Finished product picture.

The cocoa chestnut paste cake stimulates people's taste buds and makes people want to eat it a second time after eating it once. In their spare time at home, they can also study other ways to cook this dish.