Gâteau Mont Blanc

Ingredients:

For the Chestnut Purée:
250g sweet chestnuts
50ml honey

For the Sponge Base:
60g caster sugar
2 large eggs
60g plain flour

For the Decoration:
sweet chestnut purée (see above)
300ml double cream, lightly whipped
icing sugar, to decorate

Method:

Begin my making the chestnut purée: Slice off the pointed ends of the chestnuts. Place in a pan, cover with water then bring to a boil and cook for about 10 minutes. Drain in a colander and when cool enough to be handled remove the skins and rub off the inner papery membrane over the fruit. Add the prepared chestnuts to a pan along with enough water to cover. Bring to a simmer, cook for about 35 minutes, or until the chestnuts are soft then drain the liquid.

Transfer the chestnuts to a blender, add the honey and purée until smooth (add just enough of the cooking liquid to give you a thick purée) before transferring to a bowl. Set aside to cool completely.

Now make the sponge: Grease a raised 21cm diameter flan tin then line the raised base. Whisk together the sugar and eggs until thick and creamy (the whisk should leave a trail when lifted). Sift the flour over the surface of the mixture and gently fold in with a metal spoon. Turn the batter into the prepared flan tin and level the top with a spatula. Transfer to an oven pre-heated to 210°C and bake for about 15 minutes, or until risen and cooked through. Carefully turn out onto a wire rack and set aside to cool.

To assemble the cake, place he chestnut puree in a piping bag fitted with a large, plain, nozzle. Lightly whip the cream until it just holds it shape. Spread a little of the whipped cream over the base of the flan then pipe the chestnut purée in a net pattern over the cream, gradually working so your end up with a dome shape. Wash the piping bag then, using a large star-shaped nozzle, pipe the remaining whipped cream in shell patterns around the edge of the sponge case.

Lightly dust the top of the cake with icing sugar and serve.