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Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)

Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake) is a traditional Saint-Martin recipe for a classic coconut sponge cake soaked li a lemon and cinnamon syrup filled with pastry cream, topped with grated coconut. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Antillean Coconut Mont Blanc Cake (Mont Blanc Coco Antillais).

prep time

45 minutes

cook time

25 minutes

Total Time:

70 minutes

Serves:

8

Rating: 4.5 star rating

Tags : Vegetarian RecipesBaking RecipesCake RecipesSaint-martin Recipes

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The original Gâteau Mont Blanc, part of classic French patisserie is a classic egg sponge gateau that's decorated with whipped cream and chestnut puree.

This Antillean version consists of a coconut sponge cake soaked li a lemon and cinnamon syrup filled with pastry cream, topped with grated coconut. It is often served at parties and celebrations, including weddings. With its light texture and rich coconut flavour, it's the perfect dessert to end a meal in style.

Method:

Prepare the Antillean Crème Patissière according to the recipe.

For the sponge cake: Whisk the eggs with the sugar until the mixture doubles in volume. Gently fold in the sifted flour. Pour the sponge cake mixture into an 18cm springform cake tin lined with parchment paper. Transfer to the centre of and oven pre-heated to 180°C. Remove from the oven and set aside to cool then carefully remove the ring, and place the sponge cake on a wire rack to cool at room temperature.

Cut the sponge cake into 2 equal halves through the middle.

Combine the water, sugar, lemon zest, and cinnamon in a saucepan, bring to a boil then soak the two sponge cake discs in the mixture. Top the bottom half with pastry cream, then place the second disc on top. Spread the remaining pastry cream over the entire cake and cover generously with grated coconut.

Refrigerate before serving.