If you’re planning a cozy gathering with friends, I can’t think of a better dessert than the Japanese Mont Blanc Cake. Its delicate layers and creamy chestnut flavor pair beautifully with a warm cup of green tea or even a cold glass of soda.
Imagine breaking into that sweet cake, the creamy chestnut filling creating a comforting experience. Trust me, it will leave your guests impressed and yearning for more. It’s light, flavorful, and simply beautiful.
The Japanese Mont Blanc Cake is a refreshing twist on a beloved French dessert. Originating from the Mont Blanc mountain, this cake has evolved into a confection that captures the essence of both French pastry techniques and Japanese flavors.
It’s not just a treat for the eyes; it’s a full-on experience for your taste buds. Perfect for any occasion, whether it’s a summer picnic or a festive celebration, this cake is an absolute delight to make and share.
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What is Japanese Mont Blanc Cake Recipe?
This cake is a sophisticated dessert composed of a light genoise base topped with layers of sweet chestnut puree. The halo of chestnut cream piped over the cake gives it a rustic feel reminiscent of snow-covered mountains, hence its name. It’s typically crowned with a small swirl of more chestnut puree at the top, making it an eye-catching centerpiece at any gathering. A true testament to the Japanese affection for seasonal ingredients, it’s not uncommon to find variations featuring matcha, whipped cream, or even fruit.
What Does It Taste Like?
Prepare yourself for a delightful balance of flavors! The genoise cake is incredibly light, almost sponge-like, and pairs perfectly with the sweet chestnut puree, which has a nutty, creamy taste. Each bite brings a combination of velvety mouthfeel, sweetness, and just a hint of vanilla, while the chestnut cream adds an enriching layer. Together, they create a dessert that satisfies the sweet tooth without being overly indulgent.
Why This Recipe Works?
This recipe effectively combines easy-to-find ingredients with accessible cooking methods, allowing anyone to create a stunning dessert without complicated pastry techniques. The use of chestnut puree not only gives depth to the flavors but also provides a unique spin that sets this cake apart. The steps are clear, and with a little attention to detail, you can master this cake and impress your friends!
Ingredients
For the Genoise:
– 3 large eggs
– 3 large egg yolks
– ¾ cup evaporated cane sugar
– A pinch of salt
– ½ cup cake flour
– ¼ cup cornstarch
For the Chestnut Puree:
– 425 grams unsweetened chestnut puree
– ½ cup heavy cream
– ½ cup evaporated cane sugar
– 1 large egg yolk
– Seeds from 1 vanilla bean
– A dash of almond extract (adds a lovely depth of flavor)
For the Chestnut Cream:
– ¾ cup heavy cream
– 3 tablespoons powdered sugar
– ⅓ cup chestnut puree (from the previous preparation)
– A pinch of sea salt (to enhance sweetness)
Ingredients From : norecipes.com
How to Make Japanese Mont Blanc Cake Recipe?
The process of creating a Japanese Mont Blanc Cake is a rewarding journey that will have your kitchen smelling heavenly. Follow these detailed steps to bring this delightful dessert to life.
Step-by-Step Directions
Step 1: Prepare the Genoise
Start by setting up a double boiler. You’ll need a pot filled with water that’s brought to a gentle simmer. Move your oven rack to the middle position and preheat your oven to 400°F. Take an 18″ x 13″ jelly roll pan, and line it with parchment paper, making sure to grease it lightly for easy removal later.
In a metal mixing bowl, combine the 3 large eggs, 3 large egg yolks, ¾ cup of evaporated cane sugar, and a pinch of salt. Mix these ingredients slightly before placing the bowl over your simmering water. Keep whisking until the mixture feels lukewarm and reaches about 100°F. It’s important to get it warm without cooking the eggs.
Once heated, remove this bowl from the heat and attach it to your mixer with a whisk attachment. Beat the mixture for roughly 5 minutes until it triples in volume and transforms into a pale yellow color. The ribbons of the batter should fall back into the bowl smoothly.
Next, sift the ½ cup of cake flour and ¼ cup of cornstarch into the egg mixture in three parts, folding gently with a spatula after each addition to avoid deflating the eggs. Once smoothly combined, pour the batter into the prepared jelly roll pan, spreading it evenly. Bake it in the preheated oven for 7-10 minutes. Keep an eye on it; when a knife comes out clean, it’s ready.
After baking, let the cake cool by sliding it onto a wire rack directly, ensuring it cools evenly without the pan restricting airflow.
Step 2: Make the Chestnut Puree
While your cake cools, you can start on the chestnut puree. Slice the vanilla bean lengthwise and scrape out the seeds. Combine the seeds with ½ cup of heavy cream, ½ cup of evaporated cane sugar, and 1 large egg yolk in a small saucepan. Heat this mixture over low heat while whisking, allowing it to thicken. Keep stirring to prevent the eggs from scrambling.
Once it thickens slightly, remove it from heat and let the flavor of the vanilla bean steep while it cools. When cooled, process this mixture with the 425 grams of unsweetened chestnut puree in a food processor until smooth and creamy. Strain the puree through a double mesh strainer for a finer texture, then cover and set aside.
Step 3: Prepare the Chestnut Cream
In the bowl of your clean electric mixer, add ¾ cup of heavy cream. Whip it using the whisk attachment until soft peaks begin to form. Gradually add the 3 tablespoons of powdered sugar and continue whipping until fully integrated. Carefully fold in ⅓ cup of the prepared chestnut puree, making sure not to overmix, so you maintain those lovely peaks.
Step 4: Assemble the Mont Blanc
Once the genoise has completely cooled, carefully separate it from the parchment paper and trim off any hardened edges. Cut out eight rectangles measuring about 2″ x 1.5″. These will be your individual servings.
Now, take a pastry bag fitted with a large round tip and fill it with the chestnut cream. Pipe three layers of cream onto the top of each cake, making each layer progressively smaller to create that barn-roof shape.
For the finishing touch, fill another pastry bag with the chestnut puree using a medium round tip. Begin piping from the bottom corner of one of the cakes. In a continuous motion, flow the puree over the top, circling around to cover the sides until you create a beautiful dome. If for some reason the line breaks, don’t stress! You can start again from the point it broke to complete your design.
Notes
– Use Room Temperature Ingredients: This allows for better emulsification and volume in your batter.
– Sifting Flour Always Helps: It ensures a light and fluffy cake that rises properly.
– Strain for Smoothness: Straining the chestnut puree enhances the texture, making it velvety.
– Don’t Skip the Vanilla Bean: Fresh vanilla makes all the difference in flavor; extract just won’t cut it here.
– Chill Your Cream: Cold cream whips best for the chestnut cream, so keep it in the fridge until you’re ready to use it.
Storage Tips
You can store your Japanese Mont Blanc Cake in an airtight container in the refrigerator for up to three days. Keep in mind that it’s best enjoyed fresh, as the texture and flavor are at their peak. If you want to keep it longer, you can freeze the genoise cake before assembling it. Wrap it tightly in plastic wrap and then foil, and it should be good for up to one month.
Sides for Japanese Mont Blanc Cake Recipe
– Green Tea: This classic pairing refreshes the palate and complements the sweetness beautifully.
– Whipped Fresh Cream: Creates a luxurious addition that contrasts with the chestnut flavor.
– Seasonal Fruits: Fresh berries or poached pears can add a lovely tartness that balances the cake’s sweetness.
– Citrus Sorbet: A lemon or orange sorbet can cut through the richness, adding a bright burst.
– Coffee or Espresso: The robust flavors contrast and enhance the delicate textures of the cake.
What are some alternative choices to the ingredients in case they are not in your pantry?
– Chestnut Puree: Sweet potato puree can serve as a good alternative for a similar texture, although the flavor will slightly differ.
– Cake Flour: You can use all-purpose flour but substitute by removing a tablespoon of flour and replacing it with cornstarch for a lighter texture.
– Heavy Cream: Coconut cream offers a non-dairy alternative with a rich, satisfying flavor.
– Eggs: Consider using flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for a vegan version.
– Almond Extract: If unavailable, vanilla extract can be used instead for a more universally pleasing flavor.
Equipment
- Mixing Bowls
- double boiler
- Whisk
- Baking sheet
- Food Processor
- Electric mixer
- pastry bags
- piping tips
Ingredients
For the Genoise:
- – 3 large eggs
- – 3 large egg yolks
- – ¾ cup evaporated cane sugar
- – A pinch of salt
- – ½ cup cake flour
- – ¼ cup cornstarch
For the Chestnut Puree:
- – 425 grams unsweetened chestnut puree
- – ½ cup heavy cream
- – ½ cup evaporated cane sugar
- – 1 large egg yolk
- – Seeds from 1 vanilla bean
- – A dash of almond extract adds a lovely depth of flavor
For the Chestnut Cream:
- – ¾ cup heavy cream
- – 3 tablespoons powdered sugar
- – ⅓ cup chestnut puree from the previous preparation
- – A pinch of sea salt to enhance sweetness
Instructions
Step 1: Prepare the Genoise
- Start by setting up a double boiler. You’ll need a pot filled with water that’s brought to a gentle simmer. Move your oven rack to the middle position and preheat your oven to 400°F. Take an 18″ x 13″ jelly roll pan, and line it with parchment paper, making sure to grease it lightly for easy removal later.
- In a metal mixing bowl, combine the 3 large eggs, 3 large egg yolks, ¾ cup of evaporated cane sugar, and a pinch of salt. Mix these ingredients slightly before placing the bowl over your simmering water. Keep whisking until the mixture feels lukewarm and reaches about 100°F. It’s important to get it warm without cooking the eggs.
- Once heated, remove this bowl from the heat and attach it to your mixer with a whisk attachment. Beat the mixture for roughly 5 minutes until it triples in volume and transforms into a pale yellow color. The ribbons of the batter should fall back into the bowl smoothly.
- Next, sift the ½ cup of cake flour and ¼ cup of cornstarch into the egg mixture in three parts, folding gently with a spatula after each addition to avoid deflating the eggs. Once smoothly combined, pour the batter into the prepared jelly roll pan, spreading it evenly. Bake it in the preheated oven for 7-10 minutes. Keep an eye on it; when a knife comes out clean, it’s ready.
- After baking, let the cake cool by sliding it onto a wire rack directly, ensuring it cools evenly without the pan restricting airflow.
Step 2: Make the Chestnut Puree
- While your cake cools, you can start on the chestnut puree. Slice the vanilla bean lengthwise and scrape out the seeds. Combine the seeds with ½ cup of heavy cream, ½ cup of evaporated cane sugar, and 1 large egg yolk in a small saucepan. Heat this mixture over low heat while whisking, allowing it to thicken. Keep stirring to prevent the eggs from scrambling.
- Once it thickens slightly, remove it from heat and let the flavor of the vanilla bean steep while it cools. When cooled, process this mixture with the 425 grams of unsweetened chestnut puree in a food processor until smooth and creamy. Strain the puree through a double mesh strainer for a finer texture, then cover and set aside.
Step 3: Prepare the Chestnut Cream
- In the bowl of your clean electric mixer, add ¾ cup of heavy cream. Whip it using the whisk attachment until soft peaks begin to form. Gradually add the 3 tablespoons of powdered sugar and continue whipping until fully integrated. Carefully fold in ⅓ cup of the prepared chestnut puree, making sure not to overmix, so you maintain those lovely peaks.
Step 4: Assemble the Mont Blanc
- Once the genoise has completely cooled, carefully separate it from the parchment paper and trim off any hardened edges. Cut out eight rectangles measuring about 2″ x 1.5″. These will be your individual servings.
- Now, take a pastry bag fitted with a large round tip and fill it with the chestnut cream. Pipe three layers of cream onto the top of each cake, making each layer progressively smaller to create that barn-roof shape.
- For the finishing touch, fill another pastry bag with the chestnut puree using a medium round tip. Begin piping from the bottom corner of one of the cakes. In a continuous motion, flow the puree over the top, circling around to cover the sides until you create a beautiful dome. If for some reason the line breaks, don’t stress! You can start again from the point it broke to complete your design.
Notes
Nutrition
FAQs
1. Can I prepare this cake a day in advance?
Yes, you can make the cake and the chestnut puree a day ahead. Just assemble it on the day of serving to ensure the cream remains fresh.
2. Is this cake gluten-free?
To make this cake gluten-free, substitute the cake flour with a quality gluten-free all-purpose flour blend and ensure that the chestnut puree is certified gluten-free.
3. Can I freeze the Mont Blanc Cake?
While it’s best enjoyed fresh, the assembled cake can be frozen, but it may affect the texture of the cream. It’s better to freeze the genoise separately and assemble it right before serving.
4. What can I serve with Mont Blanc Cake?
Pair it with a variety of sides like fresh fruits, whipped cream, or a hot beverage like matcha green tea for a delightful experience.
5. Can I add additional flavors to the chestnut cream?
Absolutely! You can fold in a bit of cocoa powder for a chocolate twist or experiment with citrus zest for a refreshing flavor lift.
Conclusion
Making a Japanese Mont Blanc Cake isn’t just baking; it’s creating a delightful experience that will enchant anyone lucky enough to taste it. This visually striking dessert brings together flavors and textures that dance gracefully on the palate.
So whether you’re sharing this beautiful cake at a summer picnic or serving it at a special gathering, it promises to be a crowd-pleaser. Happy baking!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more