Mont Blanc Cake: Mont Blanc in easier form

Love Mont Blanc, want to make it at home, but don't want to waste any of your time, this is the recipe for you.

It's Mont Blanc in easier form ^^,  just a combination of soft oil sponge and chestnut buttercream. Actually, I made this cake, because I still had Chestnut cream and wanted to eat Mont blanc, but I didn't want to make the time consuming type of Mont Blanc, haha, as I always said that I love easy recipe. But easier doesn't mean less delicious. Oil sponge works well in this recipe, as it stay soft even after refrigerating, plus it acts as a delicious background too. 
I turn the chestnut cream into chestnut buttercream, with load of whipping cream and butter, the buttercream is not too sweet, but you need to beat very well before piping (it may look like it will separated), and it will be firm after refrigerating. But you can warm it in the microwave (at very low power), and beat it until smooth again. For people who can't drink (or use alcohol), you can skip the rum and use vanilla extract instead.


Recipe: Mont Blanc cake
สูตรภาษาไทย: เค้กมองบลังค์

日本語のレシピ：モンブランケーキ
Youtube: เค้กมองบลังค์, Mont Blanc cake,  モンブランケーキ

Mont Blanc Cake

Make 20 cm cake

Sponge
80 g ........................ Cake flour
2 ............................. Eggs
1 .............................. Egg yolk
................................ Pinch of Salt
1/2tsp ..................... Vanilla extract
80g ......................... Granulated sugar
50g  ........................ Rice bran oil
20 g ....................... Milk

Rum syrup
20 ml ..................... Water
10 g ........................ Granulated sugar
1tbsp ...................... Rum

Chestnut butter cream
150g ....................... Chestnut cream
15 g ........................ Milk
1tsp ........................ Rum
250g ....................... Whipping cream
75g ......................... Unsalted butter (Soft)

Filling and decorating
............................... Whole Roasted Chestnuts (no sugar added)
............................... Edible gold leaves

Preheat an oven to 180C
Line 28x8 cm loaf pan with baking paper.

Sift the flour and set aside.

Beat the eggs, egg yolk, salt and vanilla until foamy.
Add the granulated sugar gradually.

Beat until thicken.

I use rice bran oil.

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 mixture into the 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 spring back when touch lightly.
Let the sponge cool completely before using.

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.


Make chestnut buttercream:

Chestnut cream

Beat together, chestnut, milk, rum and whipping cream.

Beat in the butter gradually.

Until thicken.

Put the buttercream  into pipping bag with Mont blanc nozzle.

Slice sponge cake into 2 equal pieces.

Sprinkle with rum syrup.

Pipe the chestnut butter cream over 1 piece of sponge, place whole Roasted Chestnuts (no sugar added) on top.

Place another piece of sponge, sprinkle with rum syrup.
Pipe the chestnut butter cream over 1 piece of sponge, place whole Roasted Chestnuts (no sugar added) on top.

Decorate with edible gold leaves, and refrigerate until ready to serve.

Mont Blanc Cake: Mont Blanc in easier form