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)
- Whisk the eggs with a hand mixer until very fluffy and pale in colour.
- Keep whisking and add sugar in three batches.
- 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.
- Pour the mixture into the muffin cases.
- Bake them in a preheated oven at 170c for 15-20 minutes.
- Cool them completely before decorating.
- Make sugar syrup with 3 tsp sugar, 2 tsp water and 1 tsp rum.
- Brush the sugar syrup on top of each cake.
Now, the cupcakes are ready to be decorated.
- Place a mound of whipped cream in the middle of each cake.
- Mix the chestnut puree with 1 tsp of rum and put it in a piping bag.
- Pipe the chestnut puree around the mound of whipped cream to create a “Mount Blanc” effect.