Mont Blanc Chestnut Cake
Mont Blanc Chestnut Cake
Open in full-screen mode

Mont Blanc Chestnut Cake

45 MIN
2 H
1 H
4 H 30 MIN
10 to 12
10 to 12 servings
The Mont Blanc is the signature dessert at Angelina, a pastry shop in Paris that has served the ­alpine-like dome, layered with meringue, chantilly cream (sweet whipped cream) and vermicelles of sweet chestnut purée, since 1903. While all of our freezer cakes can be enjoyed fresh, our Mont Blanc was expressly adapted to be made and frozen ahead of time. Don’t forget to dust it with icing sugar before serving to recreate the snow-capped splendour of Western Europe’s highest peak.



Whipped Cream

Chestnut Topping



  1. With the rack in the middle position, preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. On the underside of the parchment paper, draw an 8-inch (20 cm) circle using a pencil.
  2. In a small bowl, combine the cornstarch and vinegar. Set aside.
  3. In another bowl, beat the egg white with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. With a spatula, gently fold in the cornstarch mixture.
  4. With the spatula, shape the meringue into a disc inside the circle,  inch (1 cm) from the line.
  5. Bake for 2 hours. Turn off the oven and let the meringue dry for 1 hour, leaving the oven door slightly ajar using a wooden spoon, or until the meringue is crisp and easily peels off the parchment paper. Let cool completely on a wire rack.

Whipped Cream

  1. Line a bowl with a 9-inch (23 cm) wide opening with plastic wrap.
  2. In another bowl, whip the cream, sugar and vanilla seeds with an electric mixer until stiff peaks form.
  3. Spoon the whipped cream into the lined bowl. Place the meringue disc onto the cream, flat side up, and press lightly. Freeze for 4 hours.

Chestnut Topping

  1. In a food processor, purée all the ingredients until very smooth. Spoon into a pastry bag fitted with a 2- to 3-mm plain round tip. Set aside.


  1. Remove the bowl from the freezer and let it sit on the counter for 5 minutes. Unmould the whipped cream and meringue base.
  2. Place on a serving platter, meringue side down. Remove the plastic wrap. Pipe the chestnut topping in overlapping circles over the entire surface of the cake until completely covered. Refrigerate for 30 minutes or freeze. If frozen, leave the cake at room temperature for 30 minutes.
  3. When ready to serve, dust with icing sugar.


  1. Please could you make available the full printable version of this recipe. Only the first page appears for printing. Looking forward to trying this! MT

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.