Bake a sponge cake. This recipe is Super Easy and No Whipping Required. The cake always ends up domed shape which is good for the ‘Mont Blanc’.
Preheat oven to 170C. Line side and base of 18cm springform cake tin with baking paper.
Mix Eggs, Sugar, Milk, Oil, Vanilla and Self-Raising Flour until smooth, pour into the tin and bake for 30 minutes or until golden. Allow to cool completely.
For Topping: Place Chestnut Paste in a bowl, add Rum and mix to loosen, then add half of the whipped Cream and mix well. This Chestnut Paste Cream goes into a piping bag attached with a small round tip.
For Filling: Add Sugar, Rum and coarsely chopped Chest Nuts to the rest of the whipped Cream and mix to combine.
Slice the cake in half and spread over the Cream combined with chopped Chestnuts, then sandwich with cake top.
Pipe out the Chestnut Paste Cream on top of the cake and decorate with remaining Chestnuts. Dust with Powdered Sugar to make the cake look like snow-capped Mont Blanc.
