Cake is a dessert snack that is relatively simple to make, so you can make cakes at home, and you can also add different ingredients to the cake to make the cake taste more layered.

If chestnuts are added to the cake, the cake will become a chestnut-flavored cake.

Chestnut-flavored cakes also make people feel happy when they are eaten, so it is very necessary to learn how to make chestnut-flavored cakes.

Ingredients required: 6 egg whites, 0.5 kg of fine sugar, 0.5 kg of pure chestnuts, 0.2 kg of water, 0.25 kg of sugar, 0.075 kg of cream, 0.45 kg of fresh cream, 0.075 kg of powdered sugar. Preparation method: Making protein balls 1. Beat: beat the egg whites

It forms a viscous foam, like ice cream.

2. Mix the sugar: Put the fine sugar in and gently rub it with a wire brush two or three times to make the sugar even.

3. Extrusion: After mixing the sugar, put it into a cloth bag. Install a flat extrusion tube on the front end of the cloth bag and squeeze it on the paper plate. The size can be as needed.

4. Baking: The oven temperature is about 50~60℃ to prevent scorching or undercooking on the outside and inside.

After baking, it looks like a steamed bun, is hard, and is extremely loose inside.

Making chestnut jam 1. Roast and heat: First sprinkle the fresh chestnuts with water, then put them on an iron plate and roast them. After roasting, cover them with a sack to prevent the heat from escaping.

2. Peeling: Peel and peel the roasted chestnuts while they are still hot.

3. Boil until mashed: After washing the chestnuts, add water and cook until mashed.

4. Rolling the sauce: Use a three-roller rolling mill to repeatedly roll the burned chestnuts into a fine chestnut sauce while they are still hot.

5. Rub the paste: Rub the rolled chestnut paste more with your hands, adding sugar water and cream while rubbing. The softness and hardness can be used to pull out thin strips with a squeeze tube during operation.

It is best to store leftover chestnut paste in the refrigerator to prevent deterioration and rancidity.

Making fresh cream paste 1. First pour the fresh cream into a copper pot, and then beat it regularly with a wire brush. You must master the first light and then heavy, first slow and then fast, until it is as fluffy as cotton. 2. Then

Sift in the powdered sugar and stir gently with a wire brush a few times until the powdered sugar is even.

Note: At the beginning, the water in the copper pot should be wiped dry; do not beat too much, otherwise water will appear. The softness and hardness should be appropriately beaten. After adding the powdered sugar, do not stir hard to prevent the separation of oil and water.

Making the cake 1. Use the protein ball as the base, line it with a piece of lace paper, put the chestnut paste into a cloth bag with a squeezing tube (diameter: 3 mm), squeeze it into small strips around the protein ball and cross it on the surface.

Leave gaps between the strips.

2. Then put the fresh cream paste into a paper tube (triangle) with a toothed squeezing tube, and tighten it behind the paper tube.

3. Finally, squeeze the fresh cream on and around the surface of the chestnut paste.

The surface and circumference can be extruded into patterns, text or patterns as needed.

The finished product weight is divided into 150 grams, 500 grams and 1 kilogram.