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Buche mascarpone cream and chestnut terrine

Sponge ultra easy

4 eggs
125 g sugar
125 g flour
½ teaspoon baking powder 1 tsp bicarbonate or

The secret to the success of this sponge is the speed of execution. So prepare everything you will need before you start, butter the pan if you have not yet opted for silicone, weigh out the ingredients ...
To make this recipe, you need a robot that lets you add ingredients as and without having to stop everything and open a cover every time ...
Preheat oven to 180 ° C (gas mark 6).
Mix the yeast with the flour.
Separate whites from egg yolks and beat egg whites until stiff with a pinch of salt.
When they are very firm, add sugar and beat again.
Lower the speed of the robot and add a shot of the 4 egg yolks, then immediately the flour and baking powder into rain.
Stop the robot very quickly so that the preparations did not have time to fall, pour in pan, smooth top and bake immediately.

Trim:
3 sheets of gelatin (6g)
250g mascarpone
1 small box vanilla chestnut (250g)
15cl cream UHT
1 teaspoon sugar shaved ice

Frosting:
10cl cream UHT
100g cooking chocolate milk or cocoa-rich
25g butter
Decor:
some candied chestnuts + some broken


Preparation the Genoese
Preheat oven. Line a baking sheet with a sheet of buttered greaseproof paper. Make the cake. Roll out the dough on the plate, smoothing the surface.
Bake at halfway and cook for 8-10 minutes depending on thickness.
Remove from oven, turn the cake on a kitchen towel and peel off the parchment paper.

Prepare the filling: Soak the gelatin in a bowl of cold water to soften.
Mix mascarpone and chestnut cream gently whisk.
drained Melt the gelatin in the microwave or in a small saucepan over low heat.
Beat the cream whipped with icing sugar.
Pour gelatin over the cream, still whisking to mix well.
Add to the mix mascarpone cream-brown, lifting with a flexible spatula.
Cut the cake in its width into 4 rectangles more or less equal.
Making a mold 27x10cm loaf underwater. Without wiping the line of stretch film.
Put a bunch of biscuit, a layer of cream, a cookie, a cream ... ending with a layer of biscuit. Fold the plastic wrap and chill at least 6 hours.

Prepare the icing: Pour the cream into a saucepan, boil and pour over the chocolate, broken into squares in a bowl. Mix and add the butter. Mix again until a homogeneous cream. Cool.
Turn the log on a platter, the coat of chocolate icing and put in the fridge at least 6 hours.
Before serving, decorate the top of the log with some candied chestnuts, and some have broken glazed chestnuts all around.

(source kitchen TV)