Professional Baker Teaches You How To Make MONT BLANC TORTE!

You have reached the end of your nut cake journey! Chef Anna Olson is here to guide you through the delicious steps you'll need to master in order to recreate this incredible Mont Blanc Torte! Check out the recipe below and don't forget to let us know how it turned out in the comments below!
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Ingredients
Meringue Layers
4 egg whites, room temperature
¼ tsp cream of tartar
¾ cup granulated sugar
Chestnut Cream
1 tin (212 mL) sweetened chestnut purée
1/2 cup + 2 Tbsp icing sugar, sifted
1 cup whipping cream, whipped to soft peaks
1 cup mascarpone cheese
1 tsp vanilla extract
white chocoloate shavings, for garnish
Directions
1. Preheat the oven to 250 F. Trace 3 circles onto parchment paper, one 7-inch, one 6-inch and one 5-inch. Place the parchment paper face-down onto baking trays.
2. For the meringue layers, whip the egg whites on low speed and slowly add in the sugar, gradually increasing the speed to high and whipping until they hold a stiff peak when the beaters are lifted. Scrape the meringue into a piping bag fitted with a large plain tip and pipe a spiral of meringue to fill each of the traced circles. Bake the meringues for about 90 minutes, until dry (crack the oven door if the meringues begin to colour at all) and let them cool on the parchment paper.
3. For the chestnut cream, beat the chestnut puree and ½ cup of the icing sugar to smooth. Switch to a whisk and fold in the mascarpone, half of the whipped cream and the vanilla until smooth.
4. To assemble, place the 7-inch meringue disc onto a platter. Pipe or spread a thick layer of the chestnut cream on it and top it with the 6-inch meringue. Pipe a layer of chestnut cream and top it with the 5-inch meringue. Pipe on the remaining chestnut cream. To finish the torte, fold in the remaining 2 Tbsp of icing sugar into the remaining whipped cream. Spread this on top of the torte and chill until ready to serve.
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[@QuickCookie]

I am very glad that you have started a KZbin channel and I enjoy watching your videos!

[@chermanuel369]

Always happy to see your vids pop up😊

[@mischellepravina9580]

Looks delisious!

[@sarahelmiraroystershelton1888]

Mrs Olsson, thank you for this recipe, doing a big Mont Blanc and not inviting :D

[@lisalisa6613]

I like your oven super the best 🤗

[@linabazerji5825]

Hello Thanks for the recipe. I would like to ask if the cream weeps and how long does the Mont blanc last befor it becomes soggy. Thank you

[@HansMaximum]

I am suuuper late to this, but from experience and her other videos you can stabilizer the whip cream with skim mild powder, but if this is anything like pablova it might be best within 2 days. Did you make this? How did it turn out?

[@bicovioleta3286]

Can I use cream cheese instead of mascarpone in making chestnut cake

[@rita7977]

very nice ...

[@56violet]

Where does one buy chestnut purée from because i can’t find any here in Toronto. 🤔☹️ I was totally looking forward to making this for a birthday tomorrow.

[@56violet]

Update on my quest to find Chestnut Purée: it does not exist during this time of season. I have scoured all of Toronto these past few days and i still can’t find it, but you can buy it of Amazon for a whopping price of 20-25$ depending on which brand you get.

[@ohyum]

Hmmm. I don't recall having a tough time finding it. Have you tired specialty international stores?

[@madhushreevijayakumar5181]

Egg whites 😄 Cream of tarter 👱 Sugar 🌹 Bake the discs for about 90 minutes 🏄

[@VarshaDV-r2e]

Egg whites 🛌 Cream of tartar 🐂 Sugar 🌾 Bake the meriunge circles for about 30 minutes 🦀 Whipping cream 🍢 Chestnut puree 🦊 Icing sugar 👬 Mascarpone cheese 🏝️ Vanilla 🧡

[@omolaraenioluwatayo4040]

What is the difference between Pavlova and Mont Blanc torte

[@emilythompson3756]

Omolaraeni Oluwatayo pavlova usually has a bowl shape with fruit inside. MontBlanc tort has a more mountainous shape and no fruit (maybe some on the side, but not on top)

[@omolaraenioluwatayo4040]

Emily Thompson Thanks a lot for clarifying.The recipe just seems the same to me

[@emilythompson3756]

You're welcome! I think you're right about the meringue part being the same.

[@ohyum]

This torte is named after Mont Blanc, the highest peak in the Alps, which borders France and Italy. This torte is meant to replicate the snowcapped peak of the mountain and makes a grand statement for dessert. Pavlova is a specialty of Australia and New Zealand, the Pavlova was named for Russian prima ballerina Anna Pavlova, who toured both countries in the 1920s. As mentioned above, Pavlova is meringue with whipped cream and fresh fruit, whereas the Mont Blanc torte is layers of meringue with a pureed chestnut cream filling.

[@blueflowers7873]

It's about 12:29 am but I am watching this

[@MIXEDCHANNELSAJIRA]

Suuupper

[@renecrispasco96]

diabetus mountain

[@ginacardarelli4877]

what the difference in using icing sugar or regular sugar when making meringue. Was always told that granulated sugar made meringue weep.

[@misskwannie]

Gina Cardarelli i doubt granulated sugar makes a meringue weep since most recipes use it.

[@ohyum]

Weeping can be caused from a few factors. Over-baking your meringue, undissolved sugar. Icing sugar and humidity. As long as you ensure your sugar is incorporated properly you will be fine.

[@lizdavies264]

You do not pronounce the c in blanc

[@michellewhite803]

I love your video but that cake just looks sad 😂

[@AussieAngeS]

😍😍😍😍

[@aprilhnin9180]

Very inspirational!💕

[@sandpink]

Oohhh, delicious !

[@stantwiceforclearskin6822]

Fave! 👌💕

[@shabnaanwar7223]

Loved it. It's superb. I like all your tutorials. Instead of Chestnut puree can we add some other puree as I couldn't find it. What other substitute puree is good to go with it please say. I want to make it soon.😊

[@ohyum]

Its the Chestnut puree that makes the dish what it is. We have not tried another puree in it's place but you might be able to use a hazelnut puree in its place. If you can find chestnuts, you can puree it yourself.

[@shabnaanwar7223]

Thank you so much. I'll check and see if chest nut puree is there.😊

[@undisclosedmusic4969]

There are truly few sounds as aesthetically displeasing as a north american saying the word "tartar"... 🤢