Mont Blanc Cake

Overview

Mont Blanc is a French pastry made with chestnut puree. Introduction in French: Mont-Blanc is a French pastry made with chestnut puree. Origin of the name: Named after Mont Blanc, a handsome peak in the European Alps. The appearance of Mont Blanc is made after the appearance of Mont Blanc, because the top of Mont Blanc is covered with snow all year round, and the trees often turn brown in autumn and winter due to withered trees. In addition, the orthodox French Mont Blanc, the chestnut cream on the outside is brown, and the chestnut cream made from a large amount of chestnut puree is squeezed onto the cake in lines, showing the unique shape of Mont Blanc cake.

Tags

• baking
• children
• afternoon tea
• butter
• egg
• low gluten flour
• rum
• soft white sugar
• whipping cream
• chestnut puree

Ingredients

Steps

1. 1 First prepare the main ingredients for making the cake: 60 grams of low-gluten flour, 4 eggs, 70 grams of fine sugar, and 30 grams of butter.

   

2. 2 Separate the egg whites and yolks.

   

3. 3 Add fine sugar to the egg whites and beat with an electric whisk until dry peaks form (slowly lift the whisk so that the egg whites can form an upright peak).

   

4. 4 Beat the egg yolks until they become light in color and fluffy.

   

5. 5 Pour the beaten egg yolks into the egg whites and use a spatula to stir from the bottom up to mix the egg yolks and egg whites together. The action should be rapid and large-scale stirring, so that the two can be mixed quickly to avoid defoaming.

   

6. 6 Sift low-gluten flour into the mixed egg mixture. Then immediately use a spatula to stir until the flour and egg liquid are completely mixed to form a batter. The action is the same as mixing egg yolk and egg white. Try to mix evenly in a short time to avoid defoaming.

   

7. 7 Pour melted butter into the batter (butter can be heated in water in advance or heated in a microwave to melt into liquid state).

   

8. 8 Stir again and mix evenly, using the same method as above.

   

9. 9 Pour the batter into a baking pan lined with greaseproof paper and smooth it out. Place in a preheated oven at 180°C and bake for 13-15 minutes, until the cake is completely risen and the surface is golden brown. Poke a toothpick into the center of the cake. If there is no residue left on the toothpick when it is pulled out, it means it is cooked.

   

10. 10 Next, start preparing the fillings. First make the cream filling. Ingredients: 50g chestnut puree, 150g light cream, 15g sugar.

    

11. 11 Take out the baking pan and lift the edges of the parchment paper to take the cake out of the baking pan. Peel off the edge of the parchment paper and wait for the cake to cool.

    

12. 12 First add a little light cream to the chestnut puree and stir continuously while adding to dilute the chestnut puree. Cook until the chestnut puree becomes soft and smooth.

    

13. 13 Add the remaining whipping cream to the powdered sugar and whip until it maintains clear and straight texture.

    

14. 14 Add the diluted chestnut puree to the whipped cream, stir quickly and evenly to form a cream filling, and put it into a piping bag.

    

15. 15 Finally, make the chestnut filling. Ingredients: 180 grams of chestnut puree, 50 grams of butter, 20 grams of rum, appropriate amount of light cream (adjust the thickness of the filling).

    

16. 16 Add the softened butter to the chestnut puree, beat with a whisk until even, and beat the whole chestnut puree until fluffy.

    

17. 17 Add rum and mix well.

    

18. 18 Finally, slowly add whipping cream to the chestnut puree.

    

19. 19 Mix well as you add it, watching how thick the chestnut puree becomes, until it becomes very smooth. Then put it into a piping bag.

    

20. 20 After the cake has cooled, peel off the parchment paper on the back of the cake. Then use a round cutting die with a diameter of 4-6cm to cut out round cake slices (you can choose cutting die with different diameters according to the size of the cake you want to make).

    

21. 21 Take a slice of cake.

    

22. 22 Pipe a circle of cream filling on top.

    

23. 23 Place the second cake slice.

    

24. 24 Pipe another circle of cream filling.

    

25. 25 Finally, squeeze the chestnut filling in lines around the outside of the cake to create the classic Montblanc shape (cut a small hole directly on the front of the piping bag to squeeze out the line-shaped chestnut filling, and sprinkle a little cocoa powder on the surface of the cake.