U.S. Black Bean Mont Blanc

When December comes, the things that we think about are the party, Christmas, and New year, it’s time to celebrate. 

But I think that it will be great if we can make delicious food that’s suitable for the party and good for your health at the same time ^^. 

And this time I made my Mont Blanc healthier with the U.S. Black Beans. 

 

U.S. Black Beans contain several vitamins and minerals that are known to benefit health. The iron, phosphorus, calcium, magnesium, manganese, copper, and zinc in black beans are good to your bone as calcium and phosphorus are important in bone structure, while iron and zinc maintain the strength and elasticity of bones and joints. 

 

They are high in fiber, which helps to prevent constipation, promotes regularity for a healthy digestive tract, lowers the total amount of cholesterol in blood, and decreases the risk of heart disease. 

 

One of the minerals that are not present in most fruits and vegetables is Selenium, which can be found in U.S. Black Beans. It plays a role in liver enzyme function and helps detoxify some cancer-causing compounds in the body.  

 

This cake is beautiful enough for any party, and it's easy to make too. You can use canned U.S. Black Beans instead of boiling it by yourself, and use 30-45 g of icing sugar instead of 18 g. 

 

 

For more information on the U.S. Dry Beans go to  https://pulses.asia.  

Or  https://pulses.asia/about  for more  information on the  U.S. Pulses. 

 

U.S. Black Bean Mont Blanc

Sweetened Black Beans 

200 g ……………......…. U.S. Black beans 

1/2 tbsp…………….……Baking soda 

1200 ml ….....………... Water 

180 g ………................ Light brown sugar 

 

 

Sponge 

80 g ........................ Cake flour 

2 ............................. Eggs 

1 .............................. Egg yolk 

................................ Pinch of salt 

1/2 tbsp ...................Vanilla extract 

80 g .........................Granulated sugar 

50 g  ........................ Rice bran oil 

20 g ........................ Milk 

 

Rum Syrup 

20 ml ..................... Water 

15 g ........................ Granulated sugar 

1 tbsp ..................... Rum 

 

 

Black Bean Buttercream 

125 g ....................... .Sweetened U.S. Black Beans 

15 g .......................... Sugar 

175 g ........................ Whipping cream (warm to 20-25 C° before using) 

18 g .......................... Icing sugar 

70 g ......................... Unsalted butter  (soft) 

 

 

Put the U.S.  Black Beans in a large bowl and add enough cold water to cover them by at least 3 cm. Let soak overnight. 

Drain the soaked U.S. Black Beans. 

Put  the soaked U.S. Black Beans in a medium pan, pour water into the pan. 

Place over medium heat, bring to boil. 

Let it boil for 5 minutes, skim off the foam. 

Pour the baking soda into the pan (the mixture will bubble up). 

Skim it thoroughly.  

Cover and let it simmer for 35-45 minutes. 

Or until the U.S. Black Beans  become soft. 

Pour the light brown sugar into the pan. 

Let it simmer for 20-30 minutes. 

Remove from the heat. 

Place 200 g of  sweetened black beans over a sieve to drain the water from the bean while making the cake. 

Preheat an oven to 180 C°

Line 28x8 cm loaf pan with baking paper. 

Sift the flour and set aside. 

Beat the eggs, egg yolks, salt, and vanilla until foamy. 

Add the granulated sugar gradually. 

Beat until thicken. 

Mix the oil and milk together.  Fold 1 cup of the batter into the oil bowl. 

Fold the sifted flour in 3 additions. 

Pour the oil and batter the mixture into the egg bowl. 

Fold to combine. 

Pour into the prepared pan. 

Tap lightly, to remove large air bubbles. 

Bake for 28-30 minutes, or until the top springs back when touched lightly. 

Let the sponge cool completely before using it. 

Weight 125 g of the sweetened black beans, and put them in a bowl of a food processor with 15 g of the sugar. 

Process until smooth. 

Press the mixture through a sieve. Dry the paste by putting it in a frying pan and place over low heat, stirring for 5-7 minutes.

Let the paste cool completely before using.

Put the sieved black bean puree into a bowl, beat the puree with  butter and icing sugar. Then slowly add the whipping cream. 

Beat until thicken. 

Make the rum syrup. 

Mix the water and sugar together. 

Heat in a microwave  (600W)  for 20-30 seconds or until hot and the sugar melt. 

Pour the rum into the hot mixture and stir to combine. 

Slice sponge cake into 2 equal pieces.  Sprinkle with rum syrup. 

Spread the  black bean buttercream over one piece of cake, and place the drained sweetened U.S. Black Beans over the buttercream. 

Place another piece of sponge over the buttercream, and sprinkle with rum syrup. 

Put the rest of the buttercream into a piping bag fitted with a Mont Blanc nozzle. 

 Pipe the buttercream over the top of the sponge.

Decorate with  the  drained sweetened U.S. Black Beans  and  edible gold leaves. Refrigerate  until ready to serve. 

U.S. Black Bean Mont Blanc