Mont Blanc Chestnut Cake
The Mont Blanc is the signature dessert at Angelina, a pastry shop in Paris that has served the alpine-like dome, layered with meringue, chantilly cream (sweet whipped cream) and vermicelles of sweet chestnut purée, since 1903. While all of our freezer cakes can be enjoyed fresh, our Mont Blanc was expressly adapted to be made […]
Ingredients
- 1/2 tsp cornstarch
- 1/4 tsp (1 ml) white vinegar
- 1 egg white, at room temperature
- 1/4 cup (55 g) sugar
- 1 1/2 cups (375 ml) 35% whipping cream
- 6 tbsp (50 g) icing sugar
- 1/2 vanilla bean, the seeds only
- 1 can (435 g) chestnut purée
- 1/2 cup (65 g) icing sugar
- 1 tbsp (15 ml) dark rum
- 1/2 vanilla bean, the seeds only
- Icing sugar, for dusting
Instructions
- With the rack in the middle position, preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. On the underside of the parchment paper, draw an 8-inch (20 cm) circle using a pencil.
- In a small bowl, combine the cornstarch and vinegar. Set aside.
- In another bowl, beat the egg white with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. With a spatula, gently fold in the cornstarch mixture.
- With the spatula, shape the meringue into a disc inside the circle, inch (1 cm) from the line.
- Bake for 2 hours. Turn off the oven and let the meringue dry for 1 hour, leaving the oven door slightly ajar using a wooden spoon, or until the meringue is crisp and easily peels off the parchment paper. Let cool completely on a wire rack.
The Mont Blanc is the signature dessert at Angelina, a pastry shop in Paris that has served the alpine-like dome, layered with meringue, chantilly cream (sweet whipped cream) and vermicelles of sweet chestnut purée, since 1903. While all of our freezer cakes can be enjoyed fresh, our Mont Blanc was expressly adapted to be made and frozen ahead of time. Don’t forget to dust it with icing sugar before serving to recreate the snow-capped splendour of Western Europe’s highest peak.