Ingredients? Chestnut puree 200g + 100g + 80g Matcha cake slices (sponge cake or chiffon cake can be used) 2 slices of milk 50ml whipping cream 250ml isinglass powder (Nestle uses it if it cannot be whipped, use Anchor and Blue Windmill Shenma

You can just ignore it) 4g pine nuts, appropriate amount of chocolate chips, 20g white sugar for decoration. How to make matcha chestnut cake? Mix 200g chestnut puree with 50ml milk and spread it on the sponge cake piece, cover it with the chiffon cake piece, lightly press the whipped cream and

Mix the white sugar, add a small spoonful of water to the isinglass powder, heat it over water until it melts and then cool down slightly, slowly add it to the whipping cream, stir while adding, refrigerate for 1 to 2 hours or freeze for 30 to 40 minutes until thickened

Mix the thick whipping cream and 100g chestnut puree evenly and apply it on the cake body (you can also use a piping bag to squeeze). Put 80g chestnut puree into the piping bag, cut a small opening, refrigerate the cake for half an hour, squeeze on the chestnut puree, and sprinkle

Top with pine nuts and chocolate chips