{"id":20578,"date":"2019-10-25T09:57:23","date_gmt":"2019-10-25T07:57:23","guid":{"rendered":"https:\/\/bake-street.com\/?p=20578"},"modified":"2026-04-08T12:27:09","modified_gmt":"2026-04-08T10:27:09","slug":"mont-blanc-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/mont-blanc-cake\/","title":{"rendered":"Mont Blanc Cake"},"content":{"rendered":"

Today I come with a cake that, at first, was not going to be like this… I’ll tell you. It’s been a long time since I’ve wanted to make the classic Mont Blanc, it’s a cake that has always caught my attention powerfully and I’ve decided that this year it won’t happen. But, as I want to make my own homemade chestnut cream, I thought of making a first contact with this Mont Blanc Cake<\/strong>.<\/p>\n

My idea was to make a cake inspired by this traditional sweet, but with some varieties that I wanted to introduce. The classic preparations would be part of the cake; meringue, mascarpone cream and cream of chestnuts<\/strong>. The latter is not 100% the same as the traditional pastry, since for the classic noodle decoration a mixture of chestnut puree, brown glac\u00e9s and cream or cr\u00e8me fra\u00eeche is made. We’ll talk about this later \ud83d\ude42<\/p>\n

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Mont Blanc Cake.<\/h5>\n

It’s not the first time that I’ve had an idea in my head and when I’m ready to materialize it, it changes completely. On this occasion what happened to me was that in my head it “looked nice”, but when I saw it… Buff, I didn’t like anything, hahaha.<\/p>\n

To begin with, the consistency of the cream (since it wasn’t the original) didn’t behave as far away as I thought it would. So when I got ready to decorate it I found a cream that didn’t keep its shape well. At least as I wished.<\/p>\n

To this we must add that decorating a small cake is easy because you can move and rotate it. But… A cake\/tart? Oh, my God, impossible. As I say to you, and as you will see in the video, a horror! So I had to improvise a new decoration for it.<\/p>\n

The noodles (frightful) that I had on the dome, I decided to smooth them. Less is more, so it was with all those strands. To give it a more elegant finish, I thought of sprinkling it with cocoa powder, without covering the entire surface, trying to create a gradient on the bottom and decorate it with marrons glac\u00e9s<\/em> and gold leaf. This part was going well, now I had to think about the lower decoration.<\/p>\n

I had several options: dehydrated meringues, some hemispheres that I made of chocolate and, for what I finally decided, the chocolate squares. This idea is inspired by one of \u00a0Tortik Annuchka,<\/a>‘s cakes, I have already recommended them to you on occasion, but I do it again. Their cakes are extraordinary.<\/p>\n

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The inside…<\/h5>\n

It’s one of the most delicious cakes I’ve ever made, really. You are going to think – Ok, you always say the same thing! – Well, you’re right, but this cake is really good. I promise.<\/p>\n

The base are layers of vanilla sponge cake soaked in rum syrup. The interior consists of two fillings; chestnut cream and a cream of mascarpone that we will accompany with pieces of marrons glac\u00e9s<\/em> (remember that almost 4 years ago I left you how to make them at home, you have the recipe in this link, only available in Spanish because is an old recipe<\/strong><\/a>) or chestnuts in syrup, as you prefer.<\/p>\n

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We will cover the cake with mascarpone cream to crown it with the meringue dome. The texture will be crunchy on the outside, but creamy on the inside. By covering the baked meringue with the cream and, after the night’s rest, it acquires a soft, creamy consistency… perfect.<\/p>\n

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Finish by decorating with squares of chocolate, cocoa powder and marrons glac\u00e9<\/em>s… A real delicacy from which, moreover, I never thought anything beautiful could ever come out.<\/p>\n

Moral: If something doesn’t turn out as you expected, improvise and change it as you go along, but never give it up.<\/p>\n