The Mont Blanc Style Crown Cake: A Gourmet Recipe

A must-have dessert during the end of the year celebrations, the Mont-Blanc made with meringue and chestnut cream is a rather technical dessert. In order to simplify this great classic, I have come up with a recipe that is as easy as it is delicious: the Mont-Blanc-style crown cake!

Ingredients

Here are the ingredients needed to make a Mont Blanc style crown cake for 6 to 8 people:

175 g soft butter
100 g of wheat flour
70 g of chestnut flour
a packet of baking powder
a pinch of salt
3 large eggs
100 g brown sugar
365 g of chestnut cream
5 cl of milk
a knob of butter for the mold
cold whipped cream
4 marrons glacés (for decoration)
a bakery meringue (optional)

Preparation

1- Melt the butter in a saucepan, then let it cool.

2- Pour the wheat and chestnut flours in a container, as well as the baking powder and salt. Reserve these dry ingredients for the rest of the recipe.

3- Separate the egg whites from the yolks. Whip the yolks with the sugar until the mixture foams.

4- Add in order the chestnut cream, milk and melted butter without stopping whipping.

5- Whisk in the dry ingredients until the mixture is smooth.

6- Whisk the egg whites until stiff, then fold them into the dough with a soft spatula so as not to break them.

The dough of your Mont Blanc style crown cake should be airy, as shown in the photo below:

Cooking

To make this Mont Blanc style crown cake you will of course need a crown shaped pan, also known as a savarin mold.

1- Preheat your oven to 180°C.

2- Pour the batter into your buttered crown mold.

3- Bake this chestnut moelleux for about 35 minutes until it takes on a nice color.

Copyright: Audrey Vautherot

4- When you take it out of the oven, let it cool for a few moments before unmolding it onto a serving dish.

Decor

While the cake is cooling, prepare the decoration of your Mont Blanc style crown cake.

1- Cut the marrons glacés into small cubes and set aside.

Copyright : Audrey Vautherot

2- To pay homage to the real meringue-based Mont Blanc, you can also buy a meringue in a bakery and crush it.

3- When the cake is completely cold, fill the center of the crown with cold whipped cream and sprinkle the cream with pieces of marrons glacés and, if you wish, meringue slivers.

Copyright : Audrey Vautherot

4- Serve the cake immediately to prevent the whipped cream from falling off, topping each slice with cream and marrons glacés as in the photo below.