Meringue cake "Mont Blanc"
Votes: 9
Time: 3 hours.
Complexity: average
Servings: 10
Complexity: average
Servings: 10
This light and delicious meringue cake is shaped like the snow-capped peak of the highest peak in the Alps, Mont Blanc (French for "white mountain"), which straddles the border of France and Italy. For the cake filling, prepare a chestnut cream, popular in these regions, by mixing chestnut puree with mascarpone cheese. Spread the cream over meringues made from whipped egg whites and sugar, and sprinkle the top of the cake with white chocolate shavings to mimic the snowy peak.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Meringue cakes
- Whites of 4 eggs, room temperature
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
Chestnut cream
- 212 ml chestnut puree with sugar (canned)
- 0.5 cup + 2 tablespoons sifted powdered sugar
- 1 cup heavy cream, whipped to soft peaks
- 1 tbsp. mascarpone cheese
- 1 tsp vanilla extract
- White chocolate shavings, for decoration
We recommend
Recipes with similar ingredients: eggs, cream of tartar, sugar, chestnut puree, powdered sugar, cream, mascarpone cheese, vanilla extract, white chocolate
Cooking the dish according to the recipe:
- Preheat oven to 120°C. Draw 3 circles on parchment paper: 18 cm, 15 cm, and 12 cm. Place the paper, pattern side down, on baking sheets.
- Meringues: Beat the egg whites on low speed and gradually add the sugar. Gradually increase the mixer speed to high and beat until stiff peaks form. Transfer the egg whites to a piping bag fitted with a large plain tip and pipe them in a spiral pattern, filling each of the circles you've drawn. Bake the meringues for about 90 minutes, until they're dry (open the oven door slightly if they start to darken), and cool directly on the parchment paper.
- Chestnut cream: Whisk the chestnut puree with 0.5 cups of powdered sugar until smooth. Add the mascarpone, half of the whipped cream, and vanilla and whisk until smooth.
- Assembling the cake: Place an 18 cm diameter meringue on a serving plate. Spread or pipe chestnut cream on top and cover with a 15 cm diameter meringue. Spread a layer of chestnut cream and top with a 12 cm diameter meringue. Top with the remaining chestnut cream. Then mix 2 tablespoons of powdered sugar with the remaining whipped cream. Spread it on top of the cake and refrigerate until serving.
Author of the recipe - Anna Olson is a pastry chef and television host.
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