Le Mont-Blanc, a Caribbean Creole cake Recipe
Le Mont-Blanc, a Caribbean Creole cake
Total time: 15 to 30 minutes
Preparation time: Under 30 minutes
Difficulty: Easy
Chef's Note
A recipe from Francis Delage, chef and expert on Creole cooking. Discover its flavors on La Route des Boucaniers in St. Barths
- 1 genoise (sponge) cake
- 200 ml (3/4 cup) pastry cream
- 100 ml (6 tbsp.) simple syrup
- 100 ml (6 tbsp.) banana liqueur
- 6 Egg whites
- 120 g (1 cup) icing sugar
- Dried grated meat from 1 Coconut
  1. Cut the sponge cake into 3 equal horizontal layers then brush each with a mixture of syrup and liqueur-flavored cream.
  2. Spread 2 of the cake layers with pastry cream, then stack the layers to reassemble the cake, placing the unglazed layer on top.
  3. Beat the egg whites with the confectioner's sugar until stiff. With a spatula, ice the entire cake.
  4. Halve the coconut, remove and clean the meat. Finely grate the coconut and sprinkle evenly over the cake.
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