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Directions (Genoise Sponge)

1. Melt the butter in a microwave, then stir in the chestnut puree.
2. Whisk up the egg, sugar and honey until thick ribbon consistency.
3. Microwave the milk until warm and slowly whisk it into the egg mixture.
4. Gently fold in the sifted flour followed by the melted butter.
5. Pour the batter into a 6 inch baking tin and bake at 165 degree celsius for about 20 to 25 mintues.

Directions (Soaking Syrup)

1. In a pot, bring the sugar and water to a boil.
2. Transfer the syrup into a bowl and set aside to cool completely before use.

Directions (Chantilly Cream)

1. In a stand mixer, whisk up both ingredients until soft peaks.
2. Keep the chantilly cream chilled before use.

Directions (Chestnut Cream)

1. Combine all the ingredients into a stand mixing bowl.
2. Beat using a paddle attachment until combined.
3. Pass the chestnut cream through a sieve to get rid of any large chestnut bits.
4. Transfer 1/3 into a piping bag with a Mont Blanc piping tip and the other 2/3 in a bowl. Leave in the fridge to chill for at least 30 min.
5. Pipe the chilled chestnut cream onto a tray lined with baking paper. Use a 8cm cookie cutter to mark a circle of chestnut cream then place in the freezer to harden. Once frozen, remove gently and place on finished shortcake to decorate

Assembly

1. Slice the sponge into 3 even layers.
2. Place the sponge onto a turntable and brush lightly with syrup.
3. Whisk up a portion of the whipped cream until stiff peaks, and spread an even layer onto the sponge.
4. Spread half of the chestnut cream onto the cream and sprinkle some roasted chestnuts.
5. Spread a thin layer of the stiff cream on top.
6. Place the 2nd layer of sponge on top and brush lightly with syrup.
7. Repeat steps 3 to 5 again.
8. Crumb coat the entire cake with the stiff whipped chantilly cream.
9. Using the soft peak whipped chantilly cream, coat the entire cake.
10. Decorate with the decorative chestnut cream disc and whole chestnuts.