I was always reluctant to make birthday cakes for anyone as I find the expectation is too high and I might screw it up and spoil the birthday person's day by making something terrible and inedible. However, after so many trials and errors, I think I can manage one this year and since Curry has everything he needs and can afford, I figured that I can make him the one and only special birthday cake in this world, made for him with love, gratitude and best of wishes.
I used the whole pack of cooked chestnut and by simmering them in milk and sugar to soften and then blended and pureed to thick consistency. I didn't bother to pass them through the sieve to get rid of the grainy bits as I like the texture of the mousse to be richer. I added a bit of gelatine into the puree and then folded the whipped cream into the chestnut puree. As this was my first time making chestnut puree, I didn't expect it to be so thick and was wondering then if the mousse will be light. The whipped cream did magic and as soon as it was folded into the puree, it lightened the consistency instantly. The cake was the same recipe as my strawberry swiss roll and it was easy to cut without being crumbly but firm enough to hold the chestnut mousse and ganache. The sandwiched sponge cake was then covered with plastic wrap and let rest in the fridge till the mousse firmed up. The ganache must be at room temperature and I used a baking pan on the bottom and let the cake stand on a cooling rack when pouring over the ganache. Raspberries, shaved white chocolate and confectioner sugar completed the garnish on the ganache.