Here is the recipe for Chestnut Cream roll cake in thermomix, a delicious chestnut flour cookie roll cake topped with chestnut cream and whipped cream, perfect for a seasonal dessert.

Ingredients:

4 eggs 80 g sugar 45 g chestnut flour 20 g bitter cocoa 1/2 teaspoon baking powder

For the filling:

300 g chestnut cream 200 g full cream 20 g powdered sugar

Preparation:

Preheat the oven to 220°C.
Put the eggs and sugar in the bowl then set 3 minutes on speed 3.
Add the chestnut flour, cocoa and yeast then mix 40 seconds on speed 4.
Pour the dough into a baking tray lined with baking paper then bake for 10 to 12 minutes.
Once baked, turn out the dough then place on a damp tea towel.
Roll it out on itself then leave to cool.
Meanwhile wash and dry the bowl then place it with the whisk in the freezer for 10 minutes.
Insert the bowl and whisk then pour in the cold liquid cream, and set 1 minute 30 seconds on speed 3.
At the buzzer add the powdered sugar then set 30 seconds on speed 3.
Then roll out the cookie, and spread with the chestnut cream then spread the whipped cream.
Roll the cookie quite tightly then wrap in cling film and place in the fridge.
Just before serving cut off the ends of your rolled chestnut cream cake then decorate.