French cuisine

Easy

Chestnut Shortcake｜Mont Blanc cake

‘Mont Blanc’ is a french traditional cake that is made of chestnut. I made it using a homemade chestnut compote I uploaded last week. I made the cake sheet with a hint of coffee flavor. Coffee and chestnut really go well together. Of course, you can make your own variation of Mont Blanc cake using different flavors. 🙂

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Done

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

Coffee Genoise
3.5 oz. Eggs
1 oz. Yolk
2.6 oz. Sugar
2.1 oz. Cake flour
0.35 oz. Corn starch
0.7 oz. Unsalted butter
0.5 oz. Milk
0.4 tsp. Instant coffee powder
Syrup
1 oz. Water
0.5 oz. Sugar
0.6 tsp. Rum (can be omitted)
Whipped Cream
11.6 oz. Heavy whipping cream
0.8 oz. Sugar

Directions:

After beating the whole egg and yolk well, add sugar and mix.

Heat egg mixture over hot water and raise the temperature to 37~42 °C /98-107 °F.

Whisk firmly until the trace remains for at least 3 seconds. Make the air bubbles dense at the lowest speed of the hand mixer.

Add the sifted powder and fold gently with a spatula so that the foam does not burst.

Add milk, butter, and coffee powder mixture warmed to 104-140 °F/ 40~60 °C and fold lightly as possible so that the foam does not burst.

Bake for 30 minutes at 329 ℉/165 ℃ in a preheated oven. (Unox Convection Oven)

When the cake completely cools, slice three pieces 1.5cm thick.

Syrup: Mix sugar with water and heat until it boils once. When the syrup cools, add rum and mix well.

Whipped Cream: Add sugar to the cream that has been kept cold, and whip it in the iced water.

Take 170g and use it as a sanding cream, and use the rest as an icing cream.

Chestnut cream: Use a spatula to loosen the chestnut paste at room temperature. * If you are using a homemade chestnut paste, be sure to filter it through a fine sieve. If the particles remain even a little coarse, they will get stuck in the piping tip and you won't pipe it properly!

Add room temperature butter to chestnut paste and mix with a hand mixer. Add rum and mix.

Assemble the cake: On a layer of dough add syrup and add a layer of whipping cream, add some chopped chestnut on the top, and another layer of whipped cream. Add another layer of cake and repeat the process ending with the whipped cream on the top. Cover the cake with whipped cream also on the sides of the cake. Pipe the chestnut cream on the top of the cake. Add some chopped chestnut as decoration and enjoy!