Mont Blanc Roll Cake
I made this for my Mont-Blanc-loving mom's birthday.
This time, I used the All-Purpose Cream Chestnut Paste that I had frozen beforehand.
It's pretty hard to cut the cake after decorating the Mont Blanc cream on top, so I piped the cream after cutting the cake first. Recipe by Panko625
Mont Blanc Roll Cake
I made this for my Mont-Blanc-loving mom's birthday.
This time, I used the All-Purpose Cream Chestnut Paste that I had frozen beforehand.
It's pretty hard to cut the cake after decorating the Mont Blanc cream on top, so I piped the cream after cutting the cake first. Recipe by Panko625
Cooking Instructions
- 1
Make the Mont Blanc cream. Prepare the All-Purpose Cream Chestnut Paste
https://cookpad.wasmer.app/us/recipes/148329-all-purpose-chestnut-paste
- 2
Add the chestnut paste and ■ sugar into a small saucepan and mix together. Press the mixture through a strainer to make it smooth. Mix in the rum once cooled.
- 3
Add the □ sugar into □ heavy cream and beat until stiff peaks form. Mix 1/5 of this whipped cream into the mixture from Step 2 and the Mont Blanc cream is done!
- 4
Make the roll cake batter. Line a 30 cm x 30 cm baking sheet with parchment paper. Preheat the oven to 180℃.
- 5
Put the egg whites into a bowl, and whip into a firm meringue while whisking in the ● sugar in 2 batches.
- 6
In a different bowl, whisk together the egg yolk and ○ sugar. Mix in the vegetable oil in 2 batches. Also mix in the milk in 2 batches.
- 7
Sift the cake flour into the mixture and whisk well. Add 1/4 of the meringue and fold in thoroughly use an electric mixer for everything up to this point).
- 8
Change to a rubber or wooden spatula and fold in the rest of the meringue, being careful not to break the foam.
- 9
Pour batter into the baking sheet and smooth out the surface. Bake for 15 minutes at 180℃. Remove the baking sheet from the oven, and let it cool after sticking plastic wrap on the surface.
- 10
When it's cooled, spread the leftover whipped cream from Step 3 (set a little aside) over the surface and roll it up. Let it rest for a while in the fridge, and cut into appropriate widths.
- 11
Spread the set aside whipped cream on top of the cake, and pipe out the Mont Blanc cream. Dust the cake with powdered sugar if you like.
- 12
I got a little lazy here and spread the Mont Blanc cream inside ｍ
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