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Montblanc roll cake - Japanese roll with whipped cream and chestnuts

Montblanc roll cake is the sweet Japanese roll with whipped cream and chestnuts.


  • 6 boiled chestnuts

  • 3 eggs

  • 50 g sugar

  • 50 g flour

  • 200 g sugar-free cream

  • chestnut 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.

Montblanc roll cake recipe Cookingwiththehamster
Montblanc roll cake | © Cookingwiththehamster

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