Mont Blanc Chestnut Cake

Instructions

Chocolate Sponge Cakes:

1. Prepare two 20 cm-8 inch cake pans: grease with flavorless oil, sprinkle the sides with sweetened cocoa powder, line the bottom with parchment paper and grase the parchment paper with some flavorless oil.
2. In a medium size bowl mix together Flour, Cornstarch, Cocoa and Baking Powder.
3. In a large bowl mix the Eggs with Sugar for a long time, until pale and creamy.
4. In the egg mix add Oil, Water and mix just until incorporate (don’t overmix).
5. Sift the Flour mix into the Eggs mix and gently fold with a spatula.
6. Evenly divide the cake batter in the two prepared pans.
7. Bake in preheated oven at 170°C - 340°F for about 15 minutes or until a toothpick comes out clean.
8. Let cool down at room temperature.
9. From one cake, cut out a 13,5 cm - 5,5 inch layer. You’ll get two cake layers: 20 cm (8 inch) and 13,5 cm (5,5 inch).
10. Use your fingers to break the leftover cake into fine crumbs and set aside.

Filling:

1. In a large chilled bowl, whip Whipping Cream until stiff peaks.
2. Gently incorporate Powdered Sugar with a spatula.
3. Set aside in refrigerator until prepare Mont Blanc Cream.

Mont Blanc Cream:

1. Mix together softened Butter and Chestnut Spread with a spatula until creamy and well combined.
2. Add Cake Crumbs, Cocoa Powder and mix until combined.
3. Incorporate 100 g of Whipped Cream from the filling.
4. Refrigerate until assemble the cake.

Assembly:

1. Place 20 cm cake layer on the serving plate.
2. Spread the top with about 60 g of Chestnut Spread.
3. Top with whipped cream.
4. Place 13,5 cm cake layer on top inthe center.
5. Spread with about 40 g of Chestnut Spread.
6. Top with whipped cream and place whipped cream on the sides of the smaller cake layer.
7. Place some broken Marron Glacés on top.
8. Cover with whipped cream and give a mountain shape.
9. Using a multi-hole potato masher or a multi-hole piping tip, place Mont Blanc Cream on top and cover all Whipped Cream.
10. Refrigerate for at least 1 hour.
11. Topping with powdered sugar, 3 marron glacès and mint leaves (or canided violet if you can find it).
    You can store it in refrigerator for about 3-4 days.
    Remove from the fridge about 15 minutes before serving.