Chestnut roulade

ingredients

Cesto

5 pk egg white 200 g sugar 1 tsp starch 1 tsp wine vinegar

Filling

350 g chestnut puree 70 ml whipped cream 250 ml whipped cream 5 tbsp rum

For the icing

4 tbsp icing sugar

progress

Recipe my mum found randomly on the internet I was 10 years old, but it baked great. I didn’t want to make it at first, but I finally made it to make my mom happy. And in the end I’m glad because I still make it today and it’s delicious

1.

Whisk the egg whites until foamy and add the sugar as you progress. Finally, lightly stir in the starch and vinegar

2.

Spread on a baking tray and bake at 160°C for 25 minutes. Meanwhile, prepare the baking paper on which to sprinkle the icing sugar. When the dough is done, turn it out onto the prepared paper and pull off the original one.

3.

Make the filling by mixing the chestnut puree, 70ml whipped cream, rum and whip the whipped cream separately.

4.

Spread the whipped cream over the pastry and put scoops of the chestnut filling on top. Enjoy!