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Mont Blanc Cake - Chestnut Cream Cake

Mont Blanc cake covered with chestnut vermicelli with a cup, a candle, glasses on a table.
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5 from 6 reviews

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.



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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Use the rubber spatula and cover the cake with the remaining whipped cream. With a bent spatula, smooth the cream from bottom to top.
  7. 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.  
  8. 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.


  1. 100 g egg whites approximately qual 3 raw fresh egg whites from large size chicken eggs.
  2. Replace caster sugar with superfine sugar. Process granulated sugar in a food processor for a few seconds to make it superfine.
  3. Pipe meringue kisses with the remaining meringue placing them around meringue disks.
  4. 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.
  5. Do not over-pipe the cake with chestnut cream (you might not use all the cream) to prevent vermicelli from sliding down.
  6. Decorate the top of Mont Blanc cake with a candied chestnut if desired.
  7. Mont Blanc dessert is best served within a few hours since chestnut cream tends to dry out on top of the cake.
  8. Serve the cake with sweet wines, for example, French wines Rivesaltes or Banyuls.





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