Montblanc Cake

Montblanc Cake

1. First, prepare the main ingredients for making the cake: 60 grams of low-gluten flour, 4 eggs, 70 grams of caster sugar, and 30 grams of butter.

2. Separate the white and yolk of the egg.

3. Add fine sugar to the egg white and beat with an electric whisk until dry foaming (slowly lift the whisk, the egg white can pull out an upright sharp corner).

4. Beat the egg yolk until the color becomes lighter and the volume becomes fluffy.

5. Pour the beaten egg yolks into the egg whites and stir up from the bottom with a spatula to mix the egg yolks and egg whites together. The action should be rapid and large-scale mixing, so that the two can be mixed quickly and avoid defoaming.

6. Sift low-gluten flour into the mixed egg mixture. Then immediately stir with a spatula to completely mix the flour and egg liquid to form a batter. The action is the same as mixing egg yolks and egg whites, try to mix them evenly in a short time to avoid defoaming.

7. Pour the melted butter into the batter (the butter can be heated in advance or heated in a microwave oven to melt it into a liquid state).

8. Stir again and mix evenly, using the same technique as above.

9. Pour the batter into the greased paper baking pan and smooth it. Put it in a preheated oven with a high and low fire at 180°C and bake for 13-15 minutes until the cake is fully developed and the surface is golden brown. Use a toothpick to pierce the center of the cake. The toothpick that is pulled out has no residue, indicating that it is cooked.

10. Next, start preparing the fillings. First make the cream filling, ingredients: 50 grams of chestnut puree, 150 grams of light cream, 15 grams of soft white sugar.

11. Take out the bakeware, lift the edge of the greased paper to take the cake out of the bakeware. Tear off the greased paper on the edges and wait for the cake to cool.

12. First add a little whipped cream to the chestnut puree, and keep stirring while adding to dilute the chestnut puree. Until the chestnut puree becomes soft and smooth.

13. Add the remaining whipped cream to the powdered sugar and whip until the lines are clear and upright.

14. Add the diluted chestnut puree to the whipped whipped cream, quickly stir evenly to form a cream filling, and put it in a piping bag.

15. Finally, make the chestnut filling. Ingredients: 180 grams of chestnut puree, 50 grams of butter, 20 grams of rum, appropriate amount of light cream (adjust the thickness of the filling)

16. Add the softened butter to the chestnut puree, beat with a whisk until evenly, and beat the whole chestnut puree until fluffy.

17. Add the rum and beat evenly.

18. Finally, slowly add light cream to the chestnut puree.

19. While adding it, mix well and observe the consistency of the chestnut puree until it becomes very smooth. Then put it into a piping bag.

20. After the cake cools, tear off the greased paper on the back of the cake. Then use a circular cutting die with a diameter of 4-6cm to cut out round cake slices (you can choose cutting dies with different diameters according to the size of the cake you want to make).

21. Take a slice of cake.

22. Squeeze a circle of cream filling on top.

23. Put on the second piece of cake.

24. Squeeze another circle of cream filling.

25. Finally, squeeze the chestnut filling on the periphery of the cake in a linear manner to create a classic Mont Blanc shape (cut a small hole directly at the front of the piping bag to squeeze out the chestnut filling in a line, and sprinkle less on the surface of the cake. Cocoa powder is permitted.

Tips:

The most important thing to make this cake is the method of mixing. Whether it is cake batter or cream filling, there is a lot of mixing action. When mixing, the action should be rapid, large, and decisive. Don't repeat the mixing for a long time, which will cause defoaming.