Recipe for Chestnut Log Cake

Prepare the biscuit. Preheat the oven to 180°C (350°F), with static heat. In a bowl, beat the egg whites until stiff peaks form using a mixer. In another bowl, mix the egg yolks and sugar for a few minutes until the mixture lightens and doubles in volume. Add the flour, cornstarch, and baking powder, and mix for a few seconds on low speed to incorporate. Using a silicone spatula, fold in the egg whites in three additions, rotating the bowl. For ease, the first third of the egg whites can be folded in using the mixer to loosen the rather thick batter, and the rest should be gently folded in with the spatula in two additions.

Pour the mixture onto a 40 x 28 cm baking tray lined with parchment paper and spread it evenly. Bake and cook for 13-15 minutes or until the surface is lightly golden. Prepare another tray of the same size with parchment paper. Once the sponge cake is baked, remove it from the oven and let it cool for 10 minutes. Then carefully remove the parchment paper used for baking, place it on the new prepared tray without flipping it, and let it cool completely as is. Cut out 3 pieces measuring 28 x 10 cm.

Prepare the syrup. Bring the water and sugar to a boil. Remove from heat, add the rum, and mix. Soak the biscuits with this mixture (I used all of it).

Prepare the cream. Soak the gelatin in cold water.

Heat 50 g of liquid cream in the microwave for 60 seconds at maximum power (or bring it to a boil in a small saucepan). Add the squeezed gelatin (off the heat, if you chose the second option) and mix to dissolve it.

Whip the remaining 100 g of cold cream into whipped cream. In another bowl, add the cream with the gelatin, chestnut puree, and mascarpone, and mix for 2-3 minutes until you have a smooth texture. Then fold in the whipped cream and mix again until you achieve a smooth and fluffy texture. Finally, fold in the pieces of candied chestnuts. Cover the cream and place it in the refrigerator for 30 minutes.

Line a rectangular frame or a 28*10 cm removable mold with plastic wrap. I didn't have any, so I did without.

Assemble the log. Place the first biscuit on the serving platter and cover it with half of the cream. Add the second biscuit on top, pressing gently to adhere. Brush it with the remaining cream, then cover it in the same way with the last biscuit, which will remain without cream. Level the edges of the log if necessary. If you have a mold, assemble it in there in the same way. Place the log in the fridge for at least 6 hours (overnight for me).

Prepare the icing. In a small saucepan, bring the cream to a boil. Melt the chopped chocolate with the butter and mix until smooth. Add the boiling cream in three parts, mixing each time to incorporate it. Place the log on a rack with a covered dish underneath to catch any excess icing. Pour the icing using a spoon, first covering the edges and then the surface. If necessary, smooth it out with a spatula.