Mont Blanc Cake2015-07-20
- Course: Desserts
- Skill Level: Intermediate
- Servings : 10
- Prep Time : 60m
- Cook Time : 50m
- 6 Egg white at room temperature
- 1 Tsp Al Wadi Al Akhdar Natural Orange Blossom Water
- 1¼ Cup white sugar
- 880g Can chestnut purée (no sugar added)
- 1 Cup whipping cream
- 1 Cup icing sugar
- More icing sugar to sprinkle
Preheat the oven to 170°C. Line up an oven tray with parchment paper. Trace 2 circles side by side, of 23cm each onto paper. If it doesn’t fit side by side, then use 2 separate trays.
For the meringue: Whip the egg whites on low speed first and start adding sugar gradually. Add orange blossom water and increase speed, continue whisking until the mixture forms stiff peaks (to verify if ready, mixture should hold on beater when lifted).Pipe a spiral of meringue into each circle and bake for about 1 hour or until dry. The color of the meringue will turn to light golden brown. Allow to cool before transferring to serving plate. Place one meringue on the top of the other to form a solid base.
For the chestnut cream: Combine chestnut purée, whipping cream and icing sugar and beat to smooth. Pipe the chestnut mixture over the meringue to cover it all. This can be done using a piping bag fitted with a star nozzle, squeezing rosette to form a mountain. You might use as well a Mont Blanc tip, which resembles to fine spaghetti or pipe out the cream in any freestyle manner piling it high.
Dust the Mont Blanc Gâteau generously with icing sugar and chill until ready to serve. Tip Ideas to decorate your cake like, pieces of marrons glacés, whipping cream, some cocoa powder, shaved chocolate or chocolate chips.
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