This is going to be a quick post because I didn't think it was a generic cream roll cake, except that there was chestnut powder on it. It's actually closer to chopped cooked chestnut pieces that were moist, so either canned chestnuts or perhaps boiled.
The notable thing is that the chestnut had a nice nutty and woody flavour with a bit of a pasty bite, filling out the base notes, and it went perfectly with the smooth and creamy roll cake which filled out the middle notes especially, but also the top notes with vanilla fragrance.
Below the chestnuts sprinkled on the top side, the underside actually had a lot more chestnut than this... it felt like about 2 times more. This is seen in the photo above as the dark brown patches at the bottom.
Finally, here is the ingredients list (click to enlarge photo) and the wrapper packaging. The main ingredients giving it its flavour were pretty pure - chestnut paste and cream itself. There was some vegetable oil too, but I believe it was for the cake itself rather than for the cream.
Discover more chestnut treats
- Mont Blanc Chocolate and Earl Grey Affogato Chocolate by Tirol Chocolate, Japan
- Wheat-Free Chestnut Financier, Apple Financier and Bitter Caramel Leaf Pie by Minamoto Kitchoan
- Chestnut Kuri Kinton Dorayaki by La Creer (Rakuri) in Gifu Prefecture, Japan
- Marron Pie by Dulcet & Studio
- Vegetable Breads by Bakery 1946 - Whole Chestnut, Corn and Carrot
- Sweet Potato and Chestnut Tarts by Foucher Paris
Comments
Post a Comment