Mont Blanc Cake - Chestnut Cream Cake
Mont Blanc cake (chestnut cream cake) is a signature French dessert made with crunchy meringue, whipped cream, and chestnut vermicelli. "Curious" and elegant, this meringue cake makes every bite mouthwatering.
- Total Time: 3 hours
- Yield: 6 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
For French meringue:
- 100 g egg whites (see note #1)
- 1/3 cup + 2 tablespoons (100 g) caster sugar (see note #2)
- 2/3 cup + 2 tablespoons (100 g) icing (powdered) sugar
For chestnut cream:
- 7 oz. (200 g) unsweetened chestnut puree
- 3.5 oz. (100 g) chestnut cream
- 2/3 teaspoon dark rum
For the whipped cream:
- 2 cups (460 g) whipping cream
- 1/3 cup (40) g icing sugar
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat the oven to 185 F/85 C. Use a pencil and draw five circles (6-inch/16 cm, 5-inch/13 cm, 4-inch/10 cm, 3-inch/7 cm, and 2-inch/5 cm in diameter) on two sheets of parchment paper. Turn them over and place them on two baking sheets.
- To make the meringue, whisk egg whites with an electric mixer or a stand mixer until stiff. Gradually add the caster sugar and beat to get glossy meringue. Finally, add icing (powdered) sugar and gently mix with a rubber spatula.
- Place the meringue in a pastry bag with Ateco plain pastry tip 806. Pipe 4 meringue dots in the corners of a baking sheet and place parchment to fix it. Pipe five disks as spirals over the drawn circles on parchment paper. Bake for 2 hours and then let cool.
- To make whipped cream, whisk whipping cream with icing (powdered) sugar until firm. Place 2/3 of the cream in a pastry bag with Ateco plain pastry tip 806.
- To assemble the cake, place the largest cooled meringue disk on a cake board or a serving plate. Push whipped cream in a spiral using a pastry bag with a tip of 10 mm. Place the second disk (5-inch/13 cm in diameter), garnish it with whipped cream. Continue the same way for the last three disks.
- Use the rubber spatula and cover the cake with the remaining whipped cream. With a bent spatula, smooth the cream from bottom to top.
- To make chestnut cream, using a mixer, mix chestnut puree, chestnut cream, and dark rum until homogenous. Pass the cream through a fine-mesh sieve. Transfer the cream to a pastry bag fitted with a vermicelli tip or bird nest pastry tip.
- Pipe the chestnut vermicelli in overlapping circles to cover the cake's entire surface. Decorate with gold sugar pearls. Refrigerate for 2 hours. Right before serving, sprinkle the cake with icing (powdered) sugar.
Notes
- 100 g egg whites approximately qual 3 raw fresh egg whites from large size chicken eggs.
- Replace caster sugar with superfine sugar. Process granulated sugar in a food processor for a few seconds to make it superfine.
- Pipe meringue kisses with the remaining meringue placing them around meringue disks.
- Use Wilton tip 3, Alteco tip 2, or larger Alteco piping tips as 4 to 8 instead of vermicelli tip if you cannot find that special tip. Ideally, use a 2- to 3-mm plain round tip.
- Do not over-pipe the cake with chestnut cream (you might not use all the cream) to prevent vermicelli from sliding down.
- Decorate the top of Mont Blanc cake with a candied chestnut if desired.
- Mont Blanc dessert is best served within a few hours since chestnut cream tends to dry out on top of the cake.
- Serve the cake with sweet wines, for example, French wines Rivesaltes or Banyuls.
Nutrition
- Serving Size: 1 slice
- Calories: 469
- Sugar: 49 g
- Sodium: 43 mg
- Fat: 23.8 g
- Saturated Fat: 14.8 g
- Carbohydrates: 59.9 g
- Fiber: 1.7 g
- Protein: 3.5 g
- Cholesterol: 85 mg
Find it online: https://www.bakinglikeachef.com/mont-blanc-by-sebastien-gaudard/