I had some extra chestnut paste in the freezer thus decided to make a chestnut cake again. I love chestnuts thus usually buy a whole bunch during chestnut season before and freeze them so I could use them year round. This time I decided to make another chestnut cake. Since I’ve made candies recently, a 6 inch chestnut cake would suffice. As usual, I made the chiffon cake first and used the baking sheet method for even baking. Next I whipped up the cream. Preference leaned towards Avalon dairy cream as I found it richer and creamier. Once the whipped cream was the right consistency, I spread a thin layer on the cake layers first.
Another reason to why I made a chestnut cake was because of a recently bought potato ricer. I read on a book that one could use a potato ricer to make chestnut vermicelli thus decided to give it a try. Low and behold, it did work much to my pleasure!!! Next time, I would make the paste a bit softer by adding more cream or milk. Once the layering has completed, I decorated the cake with some watermelon, and apple. I then decided to make some caramelized sugar to add to the decoration.
Once finished this was how it looked like.