Step 1

Ingredient collection;

Step 2

Eggs weighed together with white sugar;

Step 3

Quickly beat milky white, and the whipping will appear ribbon-shaped;

Step 4

Sift the powder material and add it to the batter;

Step 5

Stir well;

Step 6

steep instant coffee in warm water;

Step 7

First add a little batter and stir well, then add it all to the batter and stir evenly;

Step 8

oil insulation water melting;

Step 9

take a small part of the batter to adjust the batter state;

Step 10

then pour back into the remaining batter and stir the batter evenly;

Step 11

Pour into a baking sheet and smooth and bake in the oven at 180/150 for 13-15 minutes;

Step 12

Chantilly cream is used to make ingredients;

Step 13

Weigh all the ingredients together, whip the cream until hard foam;

Step 14

making Mont Blanc cream ingredients;

Step 15

Stir the chestnut puree to be smooth and smooth;

Step 16

Add whipped cream and stir well, put it in a piping bag and set aside;

Step 17

Spread the chantilly cream on the surface of the cake;

Step 18

roll up the roll cake, spread chantilly cream on the surface, and refrigerate;

Step 19

Take out the surface of the cake and squeeze Mont Blanc cream to decorate;

Step 20

Why is there no chestnut taste when eating cake in autumn!

Step 21

When I cut open the cake, it was still full of cream, and my mouth said that it was time to eat some sweets in autumn!