Chestnut paste 200g+100g+80g

2 pieces of matcha cake (sponge cake or Qifeng cake can be used)

50 ml of milk

Whipped cream 250 ml

Fish meal (Nestle can't send it away, but it can be ignored directly with Anjia and blue windmill) 4g.

Appropriate amount of pine nuts and chocolate chips for decoration.

20 grams of sugar

How to make matcha chestnut cake?

Mix 200g chestnut puree with 50ml milk, then spread it on sponge cake slice, cover with Qifeng cake slice and press gently.

Mix whipped cream with white sugar, add a spoonful of water to gelatin powder to melt it, heat it in water until it melts, then cool it slightly, slowly add it into whipped cream, stir while adding it, and refrigerate it for 1~2 hours or freeze it for 30~40 minutes until it becomes thick.

Mix the thick whipped cream with 100g chestnut puree and spread it on the cake (or squeeze it into a paper bag).

Put 80g chestnut puree into a paper bag, cut a small mouth, refrigerate the cake for half an hour, then squeeze in the chestnut puree and sprinkle with pine nuts and chocolate chips.