Heat oven to 160C/140C fan/ gas 3. Yes, add me to your mailing list so I don't miss any posts! All Rights Reserved. Peel one cold meringue from the foil and place on a serving plate. French Cakes Chocolate Cakes Ice creams & Sorbets Afternoon treats Madeleines Macarons Mont-blanc Muffins Cookies Millefeuille Paris-Brest Choux Puffs Wedding cake Sweet Tarts Tiramisu Tarte Tatin recipe Religieuses Dessert Sauces & Custards Verrines Meringue, Pavlova & Vacherin Bread Viennoiseries World Cuisine Video recipes; All videos Gently warm the egg whites and their mixing bowl (over a pan of very lightly simmering water, for instance, though take care the bowl doesn't come into contact with the water, otherwise the egg whites will cook), then, using an electric whisk, beat the whites to a stiff froth. Mont Blanc layer cake . Bake at 140C (120Fan-assisted) 285F/gas mark 1 for about 90 minutes, or until crisp, slightly beige with a firm crust. But by day three it turns into a soggy pile – so make only as much as you can consume within a day or two. For the meringue: Medium eggs, egg whites only 5. Chef’s notes: If you don’t have a muffin tin, you can bake the sponge cake with a 8″ cake tin and cut out with 2.5″ cookie cutters. Summary. Repeat with a second meringue, chestnut cream and chocolate, and top with the last meringue. And sprinkle it with icing sugar so that it looks like a snowy Mont Blanc. Featuring Top 0/0 of Special Shopping Offers. Melt the chocolate slowly in a bowl sitting on a pan of simmering water. In a bowl, beat the chestnut puree, 250 ml double cream, ricotta, vanilla and enough sugar gently to sweeten the mix, until very thick. A cake for Christmas entertaining, made with crisp meringue layered with chestnut and ricotta cream and drizzled with melted dark chocolate. Cover three baking trays with foil. Spread with a third of the chestnut cream and swirl melted chocolate all over. Remove and set aside to cool. A snowy peak of meringue, cream, chestnut purée and chocolate that's perfect for the time of year, Dan Lepard's Mont Blanc layer cake: A big mound of meringue, chocolate, chestnut and cream – well, it is Christmas. From simple home-spun recipes and the street food of obscure destinations to the haute cuisine of Michelin-starred dining. Mont Blanc Layer Cake – Recipe By Astrid on October 29, 2013 in Christmas , Christmas Recipes , Cold dessert , Food , Recipes Searching for Dessert Recipes using Sweet Chestnuts, I chanced upon this delicious looking Mont Blanc layer cake recipe out of The Guardian, by Dan Lepard, the brilliant bread (and now Dessert) maker. Then spread some of the chestnut cream around the base. Unequivocally, this cake was the piece de resistance on Christmas Eve! Mont Blanc has been an autumn and winter favorite at many Parisian pâtisseries, notably the Parisian tea shop Angelina, where it has been a specialty since it opened in 1903.For a long time considered old-fashioned and heavy, it has become newly popular in the 2010s in a lighter form at trendy shops like Pierre Hermé, with many variations. Comfort food recipes for this chilly bank holiday (no barbies in East Yorkshire this weekend). This is going to be one of my Christmas treats. Bet even the grandchildren will eat it. Grease 2 deep 20cm loose-bottomed cake tins and line the base and sides with baking parchment. Remove and set aside to cool. Prepare Ahead – Christmas Feast – Part Two. In this blog we want to share those adventures. The leftovers loose their crunch overnight, even though it is still be enjoyable as a trifle. With a lightly buttered finger, trace the outline of an 18cm circle (or thereabouts) on each foil-covered tray. Dan Lepard's Mont Blanc layer cake: A big mound of meringue, chocolate, chestnut and cream – well, it is Christmas. I am trying to find a recipe for mont blanc cake- they style that they make in Italy with the layers of meringue and chestnut paste, etc. Photograph: Colin Campbell for the Guardian. Prepare Ahead – Christmas Feast – Part One. The Best Designed Cookbooks in the World? We are Astrid and Erik, a couple who love living in East Yorkshire, Northern England. Bake at 140C (120C fan-assisted)/285F/gas mark 1 for about 90 minutes, or until crisp, slightly beige coloured and with a firm crust. Mont Blanc pastry tip Electric / hand mixer Melon baller . We hope you will join usand share our enjoyment. I just can’t resist the look of it. sharingourfoodadventures.comMont Blanc Layer Cake(courtesy of Dan Lepard & The Guardian). Pipe the chestnut topping over the dessert, heated the base then transfer to a plate (see video for demonstration of how to pipe two ways). Mont Blanc cake recipe? Just posted 'Tales from my Kitchen Garden' & now off to don my wellies & gloves to do some digging before it pours. 200 g caster sugar plus extra depending on taste, 75 g dark chocolate, carefully melted (don't melt until just before you put the layers together. Ingredients. I have googled and googled but all I can find is simplified versions that aren't as complex and complete as what I would like to prepare. Repeat with a second meringue, chestnut cream and chocolate and top with the last meringue. Melt the chocolate and butter in a bowl over a pan of gently simmering … Gently warm the egg whites and the mixing bowl (over a pan of very lightly simmering water, for instance, though take care the bowl doesn't come into contact with the water, otherwise the egg whites will cook), then, using an electric whisk, beat the whites to a stiff froth. Gone cross-eyed researching about Nettle Recipes - amazed they look so delicious. This Mont Blanc Layer Cake recipe sounds incredible. Drizzle with more melted chocolate and serve. Sift and fold in the icing sugar until the mixture is smooth, then dollop a third of the meringue mix on to each prepared foil circle and spread into a disc with a spatula. This site uses Akismet to reduce spam. https://sharingourfoodadventures.com/mont-blanc-layer-cake-recipe/, Torta di Serretto (with Chestnuts) Recipe, Pass-a-Grille Beach, St. Petersburg, Florida. Searching for Dessert Recipes using Sweet Chestnuts, I chanced upon this delicious looking Mont Blanc layer cake recipe out of The Guardian, by Dan Lepard, the brilliant bread (and now Dessert) maker. In the years we have been together we have shared a passion for food adventures. With a lightly buttered finger, trace the outline of an 18cm circle (or thereabouts) on each foil-covered tray. © 2020 www.sharingourfoodadventures.com. Whip 100ml cream until thick, spoon this on to the meringue top to make a peak, then pipe on the last of the chestnut cream in a swirl. Sift and fold in the icing sugar until the mixture is smooth, then dollop a third of the meringue mix on to each prepared foil circle and spread into a disc with a spatula. Cover the whole thing in a thin layer of whipped cream. Whip 100 ml double cream until thick, spoon this on to the meringue top to make a peak, then pipe on the last of the chestnut cream in a swirl. Don't let the bottom of the bowl touch the water. All my”Prepare ahead for Christmas Food Tips” – coming Next Week. Drizzle with more melted chocolate and serve. You need room in the oven to bake all three meringues at once, so if your oven has only two shelves, you'll need to squeeze three smaller circles on to two trays instead. Make the Mont Blanc Layer Cake on the same day you intend to serve it. Spread with a third of the chestnut cream and swirl melted chocolate all over. Sprinkle a quarter of the caster sugar at a time over the whites and whisk through on high speed until the grains disappear and the mixture ends up very thick and glossy. Cover 3 baking trays with foil (foil doesn't wobble around as much as paper when you're spreading the uncooked meringue). Sprinkle a quarter of the caster sugar at a time over the whites and whisk through on high speed until the grains disappear and the mixture ends up very thick and glossy. Learn how your comment data is processed. Filed on November 14, 2015 | Last updated on November 14, 2015 at 08.26 pm Serves: 10. Take a look. Can you use Strong White Bread Flour for Yorkshire Puddings? Subscribe to our e-mail newsletter to receive updates. Photograph: Colin Campbell for the Guardian You need room in the oven to bake all three meringues at once, so if your oven has only 2 shelves, you'll need to squeeze three smaller circles on to 2 trays instead (or bake it well ahead and bake in 2 batches). Peel one cold meringue disc carefully from the foil and place on a serving plate. The whites from 5 medium eggs200g caster sugar, plus extra depending on taste125g icing sugar300g tinned unsweetened chestnut purée350ml double cream150g ricottaThe seeds from 1 vanilla pod75g dark chocolate, melted. (I use foil for this because it doesn't wobble around as much as paper when you're spreading the uncooked meringue.) To whisk your Christmas into full snow-capped alpine splendour, here's an easy but wowing dessert, in which crisp meringue is layered with a chestnut and ricotta cream. dark chocolate, dhestnuts, meringue, Mont Blanc. Notify me of follow-up comments by email. In a bowl, beat the chestnut purée, 250ml double cream, ricotta, vanilla and enough sugar gently to sweeten it, until very thick. Serving Size: Depends how greedy you all are!