This light and delicious meringue cake is made in the shape of a snowy peak. the highest point of the Alps – Mont Blanc mountains (fr. Mont Blanc – white mountain), which stands on the border of France and Italy. As toppings for the cake, prepare a cream of chestnuts, popular in these regions, mixing chestnut puree with mascarpone cheese. Apply cream on meringues baked from whipped protein with sugar and sprinkle top of the cake with white chocolate chips imitating a snowy пик. 
Time:3 hours Difficulty: medium Servings: 10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Meringue cakes
- Proteins 4 eggs, room temperature
- 1/4 tsp tartar
- 3/4 Art. granulated sugar
Chestnut cream
- 212 ml. chestnut puree with sugar (canned)
- 0.5 tbsp. + 2 tbsp. l powdered sugar
- 1 tbsp. butter cream whipped to soft peaks
- 1 tbsp. mascarpone cheese
- 1 tsp vanilla extract
- White chocolate chips for decoration
Recipes with similar ingredients: eggs, tartar, sugar, chestnut puree, icing sugar, cream, mascarpone cheese, vanilla chocolate white extract
Recipe preparation:
- Preheat the oven to 120 ° C. Draw on parchment paper 3 circle: 18 cm., 15 cm. and 12 cm. Lay the paper with the pattern down on baking sheets.
- Meringues: Beat egg whites at low speed and add sugar a little. Gradually increase the speed of the mixer to high and beat the mass until stable peaks on the corollas. Put the squirrels in a pastry bag with a big simple tip and squeeze them in a spiral, filling each of drawn circles. Bake meringues for about 90 minutes while they are not dry (open the oven door if the cakes start get dark) and cool right on parchment paper.
- Chestnut Cream: Whisk until smooth chestnut puree with 0.5 tbsp. powdered sugar. Add the mascarpone half the whipped cream and vanilla and whisk until homogeneous mass.
- Assembling the cake: Put a meringue with a diameter of 18 cm on the dish. Spread or squeeze chestnut cream from a pastry bag on top and cover with a meringue of 15 cm. Apply a layer of chestnut cream and on top put the meringue 12 cm. Top with the remaining chestnut cream. Then mix 2 tbsp. l powdered sugar with leftover whipped cream. Put them on top of the cake and place in refrigerator before serving.
