Mont Blanc Cake

Name: How to cook Mont Blanc Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18cm Round Cake Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Mont Blanc Cake

I once suffered from depression. When we were living in Japan for a short period of time, my condition deteriorated and I was just staying home being sad. My daughter was only 6 years old then, and she knew I was not well.

Ingredient

Food ration :

18cm Round Cake Tin

Cooking time :

30 minutes

Large Eggs

1 tablespoon

Caster Sugar

1/2 cup

Milk

2 tablespoons

Oil *I used Sunflower Oil

1/2 teaspoon

Vanilla

1 cup

Self-Raising Flour

1 cup

Cream *whipped, 1/2 for topping & 1/2 for filling

4 tablespoons

Sweet Chestnut Paste

1-2 teaspoons

Rum *for topping, read ‘Step 4’

200 g

Chest Nuts *roasted & peeled (canned whole chestnuts), coarsely chopped, save some for decoration

1-2 teaspoons

Rum *for filling, read ‘Step 5’

Cooking instructions

* Step 1

Bake a sponge cake. You can use your favourite sponge cake recipe. This recipe is super easy and no whipping is required. The cake always ends up domed shape which is good for the ‘Mont Blanc’.

* Step 2

Preheat oven to 170℃. Line the base and sides of 18cm springform cake tin with baking paper.

* Step 3

Mix Eggs, Sugar, Milk, Oil, Vanilla and Self-Raising Flour until smooth, pour into the tin and bake for 30 minutes or until golden. Allow to cool completely.

* Step 4

For Topping: Place Chestnut Paste in a bowl, add Rum and mix to loosen, then add half of the whipped Cream and mix well. This Chestnut Paste Cream goes into a piping bag attached with a small round tip OR multi opening tip.

* Step 5

For Filling: Add Sugar, Rum and coarsely chopped Chest Nuts to the rest of the whipped Cream and mix to combine.

* Step 6

Slice the cake in half and spread the Cream combined with chopped Chestnuts, then sandwich with cake top.

* Step 7

Pipe out the Chestnut Paste Cream on top of the cake and decorate with saved Chestnuts. Dust with Powdered Sugar to make the cake look like snow-capped Mont Blanc.