Christmas Tree Mont Blanc Cake

Ingredients

• 1 cup Cooked, peeled chestnuts (If using canned chestnut puree, no need to cook)
• 1/2 cup Granulated sugar (Divided – half for chestnut cream, half for vanilla cream)
• 2 cup Heavy cream (1 cup for chestnut cream, 1 cup for vanilla whipped cream)
• 1 1/2 cups All‑purpose flour (For sponge and star dough)
• 1/2 cup Unsalted butter (Softened, divided between dough and creams)
• 4 large Eggs (Room temperature)
• 1 cup Powdered sugar (For vanilla cream)
• 2 tsp Vanilla extract
• 1 tsp Matcha powder (For matcha cream stars)
• 1/2 cup Milk (Whole milk preferred)
• 1 pinch Salt

Instructions

1. Make Chestnut Cream

   Combine the cooked chestnuts, 1/4 cup granulated sugar and 1 cup heavy cream in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth (about 10 minutes). Blend with an immersion blender for a silky puree.

   Time: PT20M

   Temperature: medium heat

2. Prepare Sponge Dough

   In a mixing bowl, cream 1/2 cup softened butter with 1/4 cup granulated sugar until light. Add 2 eggs one at a time, mixing well. Sift in 1 1/2 cups flour and fold gently to form a smooth batter.

   Time: PT10M

3. Bake Sponge Base

   Spread the batter evenly on a parchment‑lined baking sheet. Bake in a pre‑heated oven at 180°C for 20 minutes, or until golden and a toothpick comes out clean. Let cool completely on a rack.

   Time: PT20M

   Temperature: 180°C

4. Make Star Decorations

   Take a small portion of the remaining sponge batter, pipe star shapes onto a second parchment‑lined sheet using a star tip. Bake at 180°C for 10 minutes until lightly crisp. Cool before use.

   Time: PT15M

   Temperature: 180°C

5. Prepare Vanilla Cream

   In a saucepan, whisk together 1 cup milk, 1/2 cup powdered sugar, 2 egg yolks, and 1 tsp vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes). Remove from heat, stir in 1/2 cup softened butter until smooth. Chill completely.

   Time: PT15M

   Temperature: medium heat

6. Prepare Matcha Cream

   Repeat the vanilla cream method, substituting the vanilla extract with 1 tsp matcha powder. Chill fully before piping.

   Time: PT15M

   Temperature: medium heat

7. Whip Vanilla Cream

   Once the vanilla cream is fully chilled, beat it with a hand mixer on high speed until stiff peaks form (about 10 minutes). Keep the bowl and beaters chilled for best volume.

   Time: PT10M

8. Assemble the Christmas Tree

   Place the cooled sponge base on a serving platter. Spread a generous layer of chestnut cream over the top. Using the whipped vanilla cream, pipe swirls to form the “snow” covering the tree shape. Arrange the matcha star decorations on the peaks. Optionally dust with a little extra matcha powder for contrast.

   Time: PT20M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Cooked, peeled chestnuts: Sweet potato puree
• Instead of Heavy cream: Whipping cream
• Instead of All‑purpose flour: Cake flour
• Instead of Unsalted butter: Margarine
• Instead of Eggs: Egg replacer (for vegans)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Matcha powder: Green tea powder
• Instead of Milk: Almond milk (will change flavor)

Equipment Needed

• Oven
• Mixing bowls
• Hand mixer or whisk
• Saucepan
• Baking sheet
• Parchment paper (optional)
• Piping bag with star tip
• Spatula
• Cooling rack (optional)
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Make Chestnut Cream
• Bake Sponge Base
• Prepare Vanilla Cream without curdling
• Whip Vanilla Cream to stiff peaks
• Assemble the Christmas Tree shape correctly

Chef Tips from the Video

• Use a small cone or pyramid mold to give the sponge a natural tree silhouette before adding creams.
• Pipe the vanilla cream in alternating directions for a fluffy snow effect.
• Dust the matcha stars lightly with extra matcha powder for a vibrant green contrast.

Troubleshooting

Storage

Refrigerator: Store the assembled cake in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in refrigerator before serving.

Room temperature: Can sit at room temperature for up to 6 hours, but keep chilled after that.

Make-Ahead Tips

• Chestnut cream can be prepared 1 day ahead and kept refrigerated.
• Whip the vanilla cream just before assembly to retain volume.
• Bake sponge and star decorations up to 2 days ahead; store in airtight containers.