Thursday, 15 October 2015

Mount Blanc cupcakes


"Mount Blanc" cake was one of my favourite cakes when I was little.
My mum wasn't a baker, so she got these beauties from the local bakery.
So, this reminds me of my childhood.
I leant that the French make "Mont Blanc" with meringue. But my Japanese version of Mont Blanc uses very soft sponge cake as a base rather than meringue. 
When you cut this little Mont Blanc, you will see the fresh cream inside. What a treat. :)


Sponge base (for 10 cupcakes)
  • 2 eggs
  • 35g sugar
  • 30g Self raising (or 30g plain flour + ½ tsp BP)
  • 5g cocoa powder (optional, if you would like to make chocolate sponge)


Method:
  1. Whisk the eggs with a hand mixer until very fluffy and pale in colour.
  2. Keep whisking and add sugar in three batches.
  3. Add sifted flour all at once and gently fold with a spatula to combine the egg mixture and flour. Do not over mix.  You need to keep the air in the mixture.
  4. Pour the mixture into the muffin cases.
  5. Bake them in a preheated oven at 170c for 15-20 minutes.
  6. Cool them completely before decorating.
  7. Make sugar syrup with 3 tsp sugar, 2 tsp water  and 1 tsp rum.
  8. Brush the sugar syrup on top of each cake.

Now, the cupcakes are ready to be decorated.
You'll need whipped double cream and sweet chestnut puree. (Click here for the recipe)
  1. Place a mound of whipped cream in the middle of each cake.
  2. Mix the chestnut puree with 1 tsp of rum and put it in a piping bag.
  3. Pipe the chestnut puree around the mound of whipped cream to create a “Mount Blanc” effect.