Mont Blanc Cake
Servings: 16
Calories: 270kcal
Cost: $45
An absolute delight
Equipment
- 16 Tartlet rings 3.14''X0.78''/8X2cm
- 2 Half sphere silicone mold 1.7''/4cm Ø cavities
- 1 Stand mixer
- 1 Food processor
- 4 Baking trays
- 3 Pastry bowls
- 1 Whisk
- 3 Pastry bags
- 1 Vermicelli pastry tip with nine 3mm Ø holes
- 1 Rubber spatula
- 1 Small offset spatula
- 1 Fine mesh tamis
Ingredients
- 350 g Sugar dough/Pâte sucrée Recipe
Lime Meringue
- 130 g Egg whites at room temp
- 5 g Lime juice
- 125 g Granulated sugar
- 125 g Powdered sugar sifted
- 1 ea. Lime zest
Cassis Gelée
- 200 g Cassis/blackcurrant puree
- 40 g Water
- 100 g Sugar
- 3 g Apple pectin
- 5 g Gelatin 200 bloom
- 10 g Lemon juice
Lime Chantilly
- 200 g Heavy cream hot
- 100 g White chocolate
- 3 g Gelatin
- 200 g Heavy cream chilled
- 5 g Vanilla
- 1 each Lime zest
Almond Cream
- 100 g Almond meal
- 100 g Powdered sugar
- 5 g Corn starch or flour
- 100 g Butter softened
- 1 each Egg
- 30 g Rum or whisky
Chestnut Filling
- 200 g Chestnut paste at room temp
- 100 g Chestnut cream/spread at room temp
- 30 g Butter softened
- 15 g Rum or whisky
Chestnut Vermicelle
- 250 g Chestnut paste/pâte de marrons Recipe
- 300 g Chestnut cream
- 20 g Dark rum or whisky or cognac
- 5 g Vanilla extract
Garnishing
- 100 g Chestnuts in syrup or marron glacé Recipe
Instructions
French Meringue
- In the bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature egg whites and cream of tartar. Begin beating on medium speed until foamy. Gradually add one-third of the granulated sugar while continuing to beat. While the mixer is running, prepare your workspace: line two baking trays with parchment paper (greased on both sides for easy release) and fit a pastry bag with a large round piping tip.Once the sugar is incorporated, increase the mixer speed to high. Gradually add the remaining granulated sugar and continue beating until the meringue reaches stiff, glossy peaks. Stop the mixer. Gently fold in the lime zest and sifted powdered sugar by hand until just combined.Immediately pipe the meringue onto the prepared trays, forming narrow peaks no larger than 1.5" (4 cm) wide and 2" (5 cm) tall.
Baking Meringue
- Meringues must be dried at a very low temperature. Higher heat will cause them to crack and brown prematurely. Preheat the oven to 212°F (100°C). Bake the meringues for 1 hour or longer. Turn the oven off and leave the meringues inside with the door closed for an additional 30-45 minutes to finish drying gently. Remove the trays and allow the meringues to cool completely at room temperature.Store the completely cooled meringues in an airtight container (such as a metal tin or a freezer bag) in a cool, dry place. Do not refrigerate or freeze, as moisture will cause them to soften.
Troubleshooting
- If they soften: If the meringues soften over time, you can briefly re-crisp them in a low oven (200°F / 95°C) for 5-10 minutes.For use in cakes: To prevent softening when layered in a cake, lightly coat each meringue with a thin film of tempered cocoa butter or refined coconut oil before assembly. This creates a moisture barrier.
Cassis Gelée
- Soak the gelatin sheets in a bowl of cold water until pliable, about 10 minutes. Drain and squeeze out any excess water. In a saucepan, combine the blackcurrant purée, water, and half of the sugar. Heat the mixture over medium heat until it just begins to simmer.In a separate small bowl, whisk the remaining sugar with the pectin to prevent clumping. Once the purée mixture is hot, gradually whisk in the sugar-pectin mixture. Bring the mixture to a full boil and cook, stirring constantly, for exactly 3 minutes to activate the pectin. Remove the saucepan from the heat. Immediately whisk in the lemon juice and the softened gelatin until the gelatin is completely dissolved.Carefully pour the hot gelée into half-sphere silicone molds. Tap the molds gently on the counter to release any air bubbles. Freeze overnight, or until completely solid. De-mold the frozen gelée spheres as needed. For best texture, allow them to thaw slightly in the refrigerator for 15-20 minutes before serving.
Lime Chantilly (Ganache Monté)
- Soak the gelatin sheets in a bowl of cold water until completely soft and pliable, about 10 minutes. Drain, squeeze out excess water, and set aside.In a saucepan, combine the heavy cream (200g) with the lime zest. Heat over medium heat until it just begins to simmer. Pour the hot cream over the melted white chocolate. Using an immersion blender, blend from the bottom up. While the mixture is still warm, add the softened gelatin and blend again until it is fully dissolved. Add the remaining cold heavy cream and blend until the mixture is homogeneous and smooth. Refrigerate the base for at least 8 hours, or preferably overnight, to mature and fully set before whipping.
Sugar Dough
- Prepare thin tartlet shells, blind bake them at 330°F (160°C) for 15 minutes, and let them cool.
Almond Cream
- In a food processor, combine the softened butter, almond flour, and powdered sugar. Process until the mixture is smooth and homogenous. With the processor running, add the room-temperature egg. Add the rum and mix just until combined. Scrape down the sides of the bowl as needed. Fill each pre-baked tartlet shell with approximately 1 ounce (30g) of almond cream, filling it to about 60% of the shell's capacity.
Baking
- Bake at 330ºF/160ºC for about 25 minutes until golden brown. Let cool and set aside.
- Chestnut paste (pâte de marron) is an essential ingredient used by many professionals. It is indeed often mixed with chestnut cream (crème de marrons).
Chestnut Filling
- Mix all ingredients together.
Chestnut Vermicelle
- In the food processor, pulse ingredients until smooth.
- Pass chestnut mixture through a tamis.
Final Assembly
- Whip the prepared ganache montée to medium peaks. Transfer it to a pastry bag fitted with a large plain round tip (Ateco 806). Spread a base layer of chestnut filling into the bottom of each pre-baked tartlet shell. Place a frozen blackcurrant gelée in the center of each tartlet. Pipe or spread additional chestnut filling around the gelée to enclose it completely.
- Pipe a small dome of the chantilly cream on the center of the cake. Gently place a meringue on top. Use a small offset spatula to smooth the exposed sides of the cake, ensuring a clean surface for the next step. Freeze the cakes for approximately 30 minutes, or until the exterior is firm to the touch.
- Coat each cake with the chestnut vermicelle rotating the cake until it is fully covered.
- Garnish cakes with pieces of marrons glacée. Bon appétit!
Storage
- Mont Blanc cake is best served within 48 hours. It can be refrigerated for up to 2 days. For longer storage, freeze the cake for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 140g | Calories: 270kcal
8 thoughts on “Mont Blanc Cake”
This looks amazing! Would this work with any other type of nuts?
Thank you!.. Well, nope. Chestnut is not a nut but a fruit 🤐
Hi Bruno,
Is the blackcurrant puree sweetened or unsweetened?
Hi Wilson,
Fruit purees are naturally sweetened from their own fruits. No extra sugar is added nor extracted from the fruit unless mentioned on the packaging. Be aware that fruit purees must not be confused with fruit juices 🥤🌝
Thank you for your response, Bruno. Blackcurrant puree seems to be hard to find in California. The one I have is Amoretti Cassis puree and it has added sugar and ingredients. Is it possible to substitute it with another fruit?
Hi Wilson,
Amoreti cassis puree is not a puree that should be used in that type of recipe. You should be able to find all kind fruit purees online. Otherwise use mandarine puree, or make this lemon marmalade insert: https://brunoalbouze.com/valentines-day-dessert/ 🌝
Hi Bruno,
Got it—thank you so much! Regarding the chestnut paste and cream, where did you find the Agrimontana brand? I checked their website, but it’s based in Italy. I did find Clement Faugier on Amazon—do you think that would work for this recipe?
Hi Wilson,
That’s correct.. I made an update for you 👍