La recette du mont blanc antillais

  / lepetitcuisto   Preparation time: 60 minutes Cooking time: 35 minutes Ingredients (serves 8): For the sponge cake: 6 eggs 250g sugar 150g flour 50g cornstarch or Maizena vanilla, cinnamon, rum (aged or not) For the cream: 3 egg yolks 50g flour 150g sugar one can of coconut milk (400ml) rum, vanilla For decoration: candied cherries 100g shredded coconut Recipe preparation: Make the sponge cake: Beat the egg yolks with the sugar until the mixture is pale and creamy. Add the flour, cinnamon, a tablespoon of rum, and the cornstarch. Mix, then fold in the beaten egg whites. Mix again, then pour into a greased and floured cake pan. Bake at 200°C (390°F) for 35 minutes. Let the cake cool in the pan, then unmold. To make the cream: In a small saucepan, bring the coconut milk, infused with a split vanilla bean, to a boil. Meanwhile, in a large saucepan, whisk together the egg yolks and sugar. Whisk in the flour. When the milk is boiling, pour it over the egg mixture, stirring constantly (an electric mixer is very useful for this), and return the pan to the heat. Stir continuously to prevent lumps. The cream is ready when it pulls away from the sides of the pan. Let it cool. Slice the cake in half horizontally. Generously brush both halves with rum and spread three-quarters of the cream on each layer. Reassemble the cake and spread the remaining cream on top. Sprinkle evenly with shredded coconut. Serve with candied cherries on top.