Chestnut Cake Roll

Cook chestnuts in a pressure cooker until done, then soak in cold water for about 2 hours to make peeling easier.

Press the chestnut puree through a sieve and set aside.

Soften the butter and set aside. Mix chestnut puree with sugar, then blend with butter using a mixer on low speed. Gradually add whipping cream in small amounts while mixing on high speed, then mix in rum to create simple chestnut buttercream.

Place half the buttercream into a piping bag and set aside.

Lay out a sheet of parchment paper or oilcloth, then spread the chestnut buttercream onto the sponge cake.

Use a rolling pin to help roll up the cake.

With practice, you'll get better at rolling, and your cake rolls will look more beautiful.

Trim the end of the cake at an angle for a polished look.

Chill for 30 minutes to set the shape.

Looks amazing!

Trim off both ends and begin decorating.

Use the prepared piping bag to evenly pipe decorations.

Decorate with chestnut meat.

Simply delicious!