Name: Mont Blanc Cake
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 pieces Large Egg Whites; 0.75 cup Superfine Sugar; 0.125 tsp Cream of Tartar; 1 cup Sweetened Chestnut Paste; 0.6 cup Unsweetened Chestnut Puree; 4 tbsp Unsalted Butter, softened; 1 tbsp Dark Rum; 1.25 cups Heavy Whipping Cream; 0.25 cup Powdered Sugar; 1 tsp Vanilla Extract; 8 pieces Marron Glacés (Candied Chestnuts)

Desserts

Mont Blanc Cake

A masterpiece of French patisserie, this Mont Blanc Cake layers crisp, airy meringue with luscious whipped cream and an iconic swirl of decadent chestnut purée. Named after the snow-capped Alps, it is a sophisticated, nutty delight perfect for autumn and winter celebrations.

Prep

60m

Cook

90m

Serves

Calories

450kcal

Qty	Ingredient
3 pieces 90 g	Large Egg Whites
0.75 cup 150 g	Superfine Sugar
0.125 tsp 0.5 g	Cream of Tartar
1 cup 250 g	Sweetened Chestnut Paste
0.6 cup 150 g	Unsweetened Chestnut Puree
4 tbsp 56 g	Unsalted Butter, softened
1 tbsp 15 ml	Dark Rum
1.25 cups 300 ml	Heavy Whipping Cream
0.25 cup 30 g	Powdered Sugar
1 tsp 5 ml	Vanilla Extract
8 pieces 8 pieces	Marron Glacés (Candied Chestnuts)

2 Method

Step 1. Preheat your oven to 200°F (100°C) and line a large baking sheet with parchment paper.

Step 2. To make the meringue base, whisk the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add the superfine sugar while continuing to whisk until the mixture is stiff, glossy, and holds its shape.

Step 3. Transfer the meringue to a piping bag and pipe 8 thick disks (about 3 inches wide) onto the baking sheet. Bake for 90 minutes until the meringues are dry and firm. Turn off the oven and let them cool completely inside with the door slightly ajar.

Step 4. Prepare the chestnut cream by combining the sweetened chestnut paste, unsweetened chestnut puree, softened butter, and rum in a bowl. Mix until perfectly smooth, then pass through a fine-mesh sieve to ensure there are no lumps. Transfer to a piping bag fitted with a small multi-hole 'vermicelli' tip.

Step 5. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Step 6. To assemble, place a meringue disk on a serving plate. Pipe or dollop a tall mound of whipped cream onto the center of the meringue.

Step 7. Pipe the chestnut cream in a continuous circular motion starting from the bottom, covering the whipped cream entirely until it resembles a mountain.

Step 8. Top each cake with a candied chestnut and a light dusting of powdered sugar to represent snow. Serve immediately.

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Use a bird's nest piping tip to get the classic spaghetti-like chestnut strands effortlessly.
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Ensure your chestnut mixture is at room temperature before piping; if it is too cold, the butter will make it too stiff to extrude.
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Assemble the cakes as close to serving as possible to keep the meringue bases perfectly crisp.
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For a deeper flavor, you can place a small piece of candied chestnut inside the whipped cream mound.

? FAQ

Can I use store-bought meringues?

Yes, you can use high-quality store-bought meringue nests if you are short on time, though homemade yields a better texture.

What is the difference between chestnut paste and puree?

Chestnut paste (crème de marrons) is sweetened and dense, while puree is typically plain cooked chestnuts. Combining them provides the perfect balance of sweetness and flavor.

How long does Mont Blanc cake keep?

Once assembled, it should be eaten within 2-4 hours. The meringue will absorb moisture from the cream and become soft if stored overnight.

Is this recipe gluten-free?

Yes, the traditional Mont Blanc cake is naturally gluten-free as it uses a meringue base instead of flour-based cake.