Mont Blanc Layer Cake

I know it’s been ages since I’ve updated this blog with a real recipe.  I’ve just been too busy and I kept pushing it back until I forgot about it.  But tonight, I could not keep my eyes open. As I scrolled through pages and pages of notes, I was getting nothing out of it and decided that perhaps after I write this blog, I would be refreshed and awake again.  

As you may or may not know, a Mont Blanc cake (apparently named after the famous mountain in the Alps) is usually made with chestnut puree.  At the time, I did not have any chestnuts but I did have some roasted Korean sweet potatoes which have yellow flesh, purple skin and (what I believe) a very chestnut-y taste. 

Looking at the first photo, it may seem like a complicated dish.  On the contrary, the cake is pretty simple and has a wow factor like you wouldn’t believe.   It starts off with baking a few layers of meringue.  

Followed by making a chestnut (or in my case, sweet potato) cream.  I also substituted mascarpone for the ricotta cheese.  Because that’s what I had on hand and to tell you the truth, I would choose mascarpone over ricotta any day of the week.  

Layer the meringue disks with the sweet potato cream and chocolate.

Oh and the taste… how do you describe something that’s crispy and light, yet sweet, rich and smooth at the same time?   It’s a juxtaposition of flavors and textures which I can only describe as heavenly. 

Mont Blanc Layer Cake

This is the recipe for my version of the cake.  The original can be found here.


5 medium egg whites (or 4 large egg whites)
200g caster sugar (make this by grinding granulated sugar in your food processor)
125g powdered sugar
300g pureed korean sweet potato (skin peeled)
350ml heavy cream
150g marscapone
1 tablespoon vanilla extract
75g dark chocolate, melted

1) Cover three baking trays with foil. With a lightly buttered finger, trace the outline of a 7 in. circle on each foil-covered tray. You need room in the oven to bake all three meringues at once, so if your oven has only two shelves, you’ll need to squeeze three smaller circles on to two trays instead.

2) Gently warm the egg whites and the mixing bowl (over a pan of very lightly simmering water, for instance, though take care the bowl doesn’t come into contact with the water, otherwise the egg whites will cook), then, using an electric beater, (or your stand mixer with a wire whisk) beat the whites until foamy.

3)  Sprinkle a quarter of the caster sugar at a time over the whites and whisk through on high speed until the grains disappear and the mixture ends up very thick and glossy. Sift and fold in the confectioner’s sugar until the mixture is smooth,

4)  Spread a third of the meringue mix on to each prepared foil circle and with a spatula.

5)  Bake at 285 F for about 90 minutes, or until crisp, slightly beige coloured and with a firm crust. Remove and set aside to cool.

6)  In a bowl, beat the sweet potato puree, 250ml heavy cream, vanilla and enough sugar gently to sweeten it, until very thick. Mix in the mascarpone as the last step, being careful not to over beat.  (The mascarpone will curdle if you do.)

7) Peel one cold meringue from the foil and place on a serving plate. Spread with a third of the sweet potato cream and swirl melted chocolate all over. Repeat with a second meringue, sweet potato cream and chocolate, and top with the last meringue. Pipe on the last of the chestnut cream in a swirl. Drizzle with more melted chocolate and serve.

Mont Blanc Layer Cake - Tutorial Coming Soon!

Mont Blanc Layer Cake - Tutorial Coming Soon!

Ghost Cake


Scary cute!  

Before I go on: PLEASE vote for me on the Biscoff Facebook page! I’m VERY behind! ENDS TODAY!


Ahem… continuing..

First you bake a red velvet cake (from box or from scratch - mine was from scratch).


Fill it with cream cheese frosting and stack it!

Cover the cake in almond buttercream and top with ganache for a cool drip effect.

Oh! Don’t forget the meringue ghosts to decorate the cake!

The air bubbles created their own mouths… which I filled in with chocolate.

The mustache one is my favorite!

You can also decorate it with candy corns - I think they look like teeny gravestones.

I also made cupcake versions.  Adorable and perfect for individual servings.


Layered Red Velvet + Cream Cheese Frosting + Chocolate Ganache 

"Dude you don’t look so good"
"You have NO idea what I’ve been through"

 * I almost didn’t upload anything because I was losing daylight fast and most of my photos were either taken with my iPhone or with poor lighting.  (The cupcakes were shot the day after) BUT this cake was so cute I couldn’t keep it to myself*

Recipes Featured:

All recipes make enough for 1 six-inch two tiered cake and a dozen cupcakes. 

Cream Cheese Frosting 

8 oz. cream cheese (cold, straight out of the refrigerator)
5 tablespoons butter (softened)
2 teaspoons vanilla
2 c. powdered sugar (sifted after measuring)

1. Combine cream cheese, butter and vanilla until combined and smooth.
2. Gradually add 2 cups of powdered sugar.

Chocolate Ganache

8 ounces semisweet chocolate, coarsely chopped
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In a microwave oven safe bowl, place chocolate, corn syrup, and half and half. 
2. Microwave for one minute and stir.  If not smooth, work in 15 second batches until desired smoothness.
3. Cool slightly before spreading over cake to get drip effect.

Almond Vanilla Buttercream
This is enough for just the cake (I did not use it on the cupcakes).

8 tablespoons unsalted butter (softened)
3-4 cups confectioner’s sugar
1/4 cup milk
1 tsp. vanilla extract
1/2 tsp. almond extract

1. Mix 3 cups of confectioner’s sugar, butter, milk, vanilla and almond extract until smooth.
2. Gradually add remaining cup of confectioner’s sugar until desired thickness is reached.

Happy Halloween!! :D