Montblanc roll cake is the sweet Japanese roll with whipped cream and chestnuts.
6 boiled chestnuts
50 g sugar
50 g flour
200 g sugar-free cream
Place 40 g of sugar in a bowl together with the egg yolks. Beat everything with an electric whisk until it becomes frothy.
Add the flour little by little, turning the mixture with a spatula from bottom to top.
Place 10 g of sugar and the egg whites in a bowl. Beat everything with an electric whisk until it forms a meringue.
Incorporate the meringue into the egg yolk mixture in three stages, mixing from bottom to top with a whisk.
Pour everything into a mold (I used a 27x27 cm pan) with baking paper. Level the surface and carefully tap on the surface.
Bake in a pre-heated oven at 180° C for 16 minutes.
Place the baking tray on a surface, cover the biscuit with another sheet of baking paper and turn it over, placing it on a surface to let it cool completely.
Whip the cream.
Sprinkle the surface of the biscuit with a layer of chestnut cream and then on top with a layer of whipped cream. Roll up the cake using the base of the baking paper, pressing to give the shape.
Decorate the outside of the roll with the remaining whipped cream and the crumbled boiled chestnuts. Serve sliced.