The monte blanc is well-known for its vermicelli-like chestnut cream piped into the shape of a mountain. When I saw Costco selling peeled and roasted chestnuts, I knew this cake would be on the horizon!
The name “monte blanc” literally means “white mountain”, which rightly describes the dessert’s look. And it is deee-lightful. The chestnut paste is sweet, creamy and nutty. Those familiar with taro paste in cakes will be no stranger to this. Generally they are small individual portions designed to be devoured in a few bites.
While the classic French monte blanc usually features this iconic puree on a meringue or biscuit bottom, it is common for a Japanese monte blanc to use a softer sponge cake base instead. The texture is light and airy from top to bottom. And this is where I have combined the best of both worlds.
To keep it light, I used a biscoff crumb between the layers and around the base instead of a tart base. This adds an extra textural component to the silky chestnut paste. I used my tang mian sponge cake recipe, which was perfect for the soft texture.
To assemble, shape the cake layers so it gets progressively smaller towards the top, like a mountain. Smother chestnut paste, biscoff crumbs and chestnut cream between each cake layer. To create the vermicelli-like piping, choose a piping tip like Wilton #233 to pipe around the cake. If you’re real boujee, you can add gold flecks around the cake to elevate the look.
Now it’s your turn, it’s super fun piping the monte blanc. Make sure you tag @ultimateomnoms on Instagram so I feature your creation!
Monte blanc chestnut cake
- 500 g chestnuts
- 300 g water
- 30 g unsalted butter (softened)
- 50 g brown sugar
- 1 tsp vanilla extract
- 400 g cream
- 370 g chestnut paste
- 1 tsp vanilla extract (optional)
- 2 Tbsp icing sugar
- Add all ingredients into a blender and blitz until smooth
- If the texture appears too dry, add a tsp of water and continue blending until it turns into a creamy paste
- Gently fold the chestnut paste into the cream
- Add the icing sugar and vanilla extract
- Whip until medium peaks