Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup sweetened chestnut puree
- 1/4 cup powdered sugar
- 1/4 cup sliced almonds
Special Equipment Needed:
- Stand mixer or hand mixer
- Piping bag with a star tip
- Pastry bag with a round tip
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour and cornstarch.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and salt.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow the cake to cool completely before removing it from the pan.
7. In a large bowl, whip the heavy cream until stiff peaks form. Fold in the chestnut puree and powdered sugar.
8. Using a piping bag with a star tip, pipe the chestnut cream onto the cake in a circular pattern, starting from the center and working your way outwards.
9. Sprinkle the sliced almonds over the top of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 35g
Protein: 6g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour.
- You can use hazelnut puree instead of chestnut puree.
Variations:
- You can add a layer of chocolate ganache between the cake and the chestnut cream.
- You can add a layer of raspberry jam between the cake and the chestnut cream.
Tips and Tricks:
- Make sure the cake is completely cooled before adding the chestnut cream.
- If the chestnut cream is too thick, add a little more heavy cream to thin it out.
- You can make the chestnut cream ahead of time and store it in the refrigerator until ready to use.
Storage Instructions:
Store the Mont Blanc Cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Allow the cake to come to room temperature before serving.
Presentation Ideas:
Serve the Mont Blanc Cake on a cake stand or platter.
Garnishes:
Garnish the cake with fresh berries or chocolate shavings.
Pairings:
Serve the Mont Blanc Cake with a cup of coffee or tea.
Suggested Side Dishes:
Serve the Mont Blanc Cake with a side of whipped cream or vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, try adding a little more milk to the batter.
- If the chestnut cream is too thin, try adding a little more powdered sugar to thicken it up.
Food Safety Advice:
Make sure to store the Mont Blanc Cake in the refrigerator to prevent spoilage.
Food History:
The Mont Blanc Cake is a traditional French dessert that originated in the 17th century.
Flavor Profiles:
The Mont Blanc Cake has a light and fluffy cake base with a rich and creamy chestnut cream topping.
Serving Suggestions:
Serve the Mont Blanc Cake as a dessert at a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: French
Taste: Sweet, Creamy, Nutty, Vanilla, Meringue, Meringue-Like