Chestnut Mont Blanc Indulgence
Experience the exquisite blend of flavors in this Chestnut Mont Blanc, featuring a light sponge cake layered with velvety sweetened chestnut puree. Topped with billowy whipped cream, this gourmet dessert is perfect for any special occasion, lending a rich, nutty aroma that transports you to the heart of autumn.
ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups cooked and peeled chestnuts
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tablespoon vanilla bean paste
- Chocolate shavings, for garnish (optional)
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2.
In a mixing bowl, whisk together eggs and granulated sugar until pale and frothy.
- 3.
Gradually fold in melted butter and vanilla extract, followed by the sifted flour, baking powder, and salt.
- 4.
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until golden and a toothpick comes out clean.
- 5.
Allow the cake to cool completely on a wire rack.
- 6.
In a food processor, blend cooked chestnuts with powdered sugar until smooth and creamy.
- 7.
Once the cake is cool, slice it horizontally into two layers.
- 8.
Spread half the chestnut puree on the bottom layer of the sponge cake, then top with the second layer.
- 9.
Whip the heavy cream with vanilla bean paste until soft peaks form.
- 10.
Spread the whipped cream generously over the top of the cake and optionally sprinkle with chocolate shavings.
- 11.
Chill the Chestnut Mont Blanc in the refrigerator for at least 1 hour before serving.
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