Ingredients:
For 7-8 servings
For the base:
5 egg whites
125 g sugar (1/2 cup)
5 egg yolks
1 packet vanilla
50 g soft flour (1/3 cup)
50 g corn flour (5 tbsp)
25 g cocoa (2.5 tbsp)
For the filling:
1 Morfat Creamy or Ermol Creamy (250 g)
80 g sugar (1/3 cup)
300 g chestnut preserves
Directions:
Base:
Beat the egg whites in the mixer (high speed) until stiff peaks have formed. Add the sugar and continue beating. In a bowl, beat the egg yolks and the vanilla with a whisk. Add the mixture to the meringue, and beat for another 3’. Reserve 4 tbsp of the cream to use as garnish. Sift the flour, the corn flour and the cocoa powder and add it to the bowl of the mixer, stirring gently by hand. Cover a 30x40cm pan with parchment paper, layer with the final mixture and bake at 190°C for 8-9’. Allow to cool to room temperature.
Filling:
Beat Morfat Creamy or Ermol Creamy and the sugar in the mixer (high speed) for 10’. Add the chopped chestnuts and beat for another 3’. Remove the sponge cake from the parchment paper, turn it over, spread the filling on top and roll it into a log. Spread the cream you have reserved evenly over the log, dragging a fork along the length of the log. Sprinkle with cocoa and decorate with chestnuts dipped in chocolate.