Easiest Method to Preparing Appetizing Mont Blanc Cake

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Mont Blanc Cake

We hope you got benefit from reading it, now let’s go back to mont blanc cake recipe. You can have mont blanc cake using 14 ingredients and 7 steps. Here is how you cook that.

Here are the ingridients that are needed to produce a heavenly Mont Blanc Cake:

  1. Prepare 2 of Large Eggs.
  2. Take 1/2 cup of Caster Sugar.
  3. Prepare 1/2 cup of Milk.
  4. Take 2 tablespoons of Canola Oil.
  5. Take 1/2 teaspoon of Vanilla.
  6. Take 1 cup of Self-Raising Flour.
  7. Use of Decoration.
  8. Get 1 cup of Cream *whipped, 1/2 for topping & 1/2 for filling.
  9. You need 4 tablespoons of Sweet Chestnut Paste.
  10. Use 1-2 teaspoons of Rum.
  11. Prepare 200 g of Chest Nuts *roasted & peeled (canned whole chestnuts), coarsely chopped, save some for decoration.
  12. Provide 1 tablespoon of Caster Sugar.
  13. Get 1-2 teaspoons of Rum.
  14. Provide of Powdered Sugar for dusting.

Done with the ingridients? Below are the sequences on producing Mont Blanc Cake:

  1. Bake a sponge cake. This recipe is Super Easy and No Whipping Required. The cake always ends up domed shape which is good for the ‘Mont Blanc’..
  2. Preheat oven to 170C. Line side and base of 18cm springform cake tin with baking paper..
  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..
  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..
  5. For Filling: Add Sugar, Rum and coarsely chopped Chest Nuts to the rest of the whipped Cream and mix to combine..
  6. Slice the cake in half and spread over the Cream combined with chopped Chestnuts, then sandwich with cake top..
  7. Pipe out the Chestnut Paste Cream on top of the cake and decorate with remaining Chestnuts. Dust with Powdered Sugar to make the cake look like snow-capped Mont Blanc..

Top each with ½ tsp sweetened chestnut purée and dust with icing sugar before serving. Line a large baking sheet with silicone or baking paper. Suspend a heatproof bowl over a pan of barely simmering water, making sure the. Score the chestnuts in a cross with a knife. Remove the chestnuts with a towel, and quickly peel the warm chestnuts.

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