Christmas cake

Description

Rolled sponge cake with chestnut cream

Recipe

Hazelnut génoise :
Blanch the eggs and sugar. Whisk in a bain-marie. Whisk with a ribbon. Whisk until cool. Add the mixture a little at a time. Pour onto a baking tray and greaseproof paper.
Bake in the oven at 220°C. Set aside on a wire rack.

Chestnut cream ganache :
Infuse the spices in the cream and butter. When boiling, pour over the chestnut cream. Emulsify. Beat with a mixer at low speed. Fill into a piping bag.

Punch the sponge cake, garnish and decorate.

Swiss meringue :
Make a Swiss meringue. Pipe into mushroom shapes. Sprinkle the caps with cocoa powder. Dry at 100°C for 1h30.