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Mont Blanc pastry with meringue
A delicious Mont Blanc cake with a fruit filling of your choice, whipped cream and meringue!
ca. 180°C
30-35 Min
15 pieces
Ingredients
Ingredients cake base:
2.400 gr
Damco kano powder
950 gr
Butter
200 gr
Castor sugar
180 gr
Whole egg
50 gr
Lemon raspel
Ingredients almond paste mixed with custard:
400 gr
Damco custard powder Top R
800 gr
Water, cold
800 gr
Damco almond paste K+K
Ingredients filling (of your choice):
Frucaps cherry fruit filling
Frucaps lemoncurd filling
Frucaps salted caramel filling
Whipped cream, thickly beaten
Meringue Sticks
InstructionsPrintDownload PDF
Instructions for the cake base:
- Mix all the ingredients in the machine thoroughly until a homogeneous mass is formed and continue until the dough is set.
- Once the dough has been formed, stop the machine and allow the dough to rest in the refrigerator for at least 12 hours.
Instructions for the almond paste mixed with custard:
- Mix water and Damco custard powder Top R, add Damco almond paste K+K in 3 stages until a smooth mass is achieved.
- Re-knead the cake base dough and roll it out to 5 mm thick.
- Cut out and place in a 20 cm Ø pie dish.
- Then pipe the almond paste mixed with custard onto the base with a piping bag.
- Bake and allow to cool.
Putting it all together:
- Using a piping bag, pipe a layer of filling (of your choice) onto the cooled cake base.
- Pipe whipped cream on top and finish with Meringue sticks.
- Decorate the cake to your own preference.
Note: The recommended almond paste used in this recipe is ready to use (indicated with K+K). You can also use a regular Damco almond paste, just add 5-7% whole egg.
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