Genoise Sponge
• RedMan Egg | 12088 | 3 no.
• RedMan Fine Sugar | 1416 | 96 gm
• RedMan Honey | 56144 | 15 gm
• Conaprole UHT Full Cream Milk | 57095 | 30 gm
• RedMan Cake Flour (Sifted) | 1208 | 90 gm
• Clement Fauguer Chestnut Puree | 63290 | 30 gm
• RedMan Butter (Melted) | 68328 | 5 gm

Soaking Syrup
• RedMan Fine Sugar | 1416 | 75 gm
• Water | [Not Provided] | 150 gm

Chantilly Cream
• Grand Fermage 35% Whipping Cream | 58611 | 500 gm
• RedMan Icing Sugar | 1410 | 50 gm

Chestnut Cream
• Clement Fauguer Chestnut Puree | 63290 | 200 gm
• Grand Fermage 35% Whipping Cream | 58611 | 20 gm
• RedMan Icing Sugar | 1410 | 20 gm
• RedMan Vanilla Extract | 64732 | 1 tsp

**Directions (Genoise Sponge)**
1. Melt the butter in a microwave, then stir in the chestnut puree.
2. Whisk up the egg, sugar and honey until thick ribbon consistency.
3. Microwave the milk until warm and slowly whisk it into the egg mixture.
4. Gently fold in the sifted flour followed by the melted butter.
5. Pour the batter into a 6 inch baking tin and bake at 165 degree celsius for about 20 to 25 mintues.

**Directions (Soaking Syrup)**
1. In a pot, bring the sugar and water to a boil.
2. Transfer the syrup into a bowl and set aside to cool completely before use.

**Directions (Chantilly Cream)**
1. In a stand mixer, whisk up both ingredients until soft peaks.
2. Keep the chantilly cream chilled before use.

**Directions (Chestnut Cream)**
1. Combine all the ingredients into a stand mixing bowl.
2. Beat using a paddle attachment until combined.
3. Pass the chestnut cream through a sieve to get rid of any large chestnut bits.
4. Transfer 1/3 into a piping bag with a Mont Blanc piping tip and the other 2/3 in a bowl. Leave in the fridge to chill for at least 30 min.
5. Pipe the chilled chestnut cream onto a tray lined with baking paper. Use a 8cm cookie cutter to mark a circle of chestnut cream then place in the freezer to harden. Once frozen, remove gently and place on finished shortcake to decorate

**Assembly**
1. Slice the sponge into 3 even layers.
2. Place the sponge onto a turntable and brush lightly with syrup.
3. Whisk up a portion of the whipped cream until stiff peaks, and spread an even layer onto the sponge.
4. Spread half of the chestnut cream onto the cream and sprinkle some roasted chestnuts.
5. Spread a thin layer of the stiff cream on top.
6. Place the 2nd layer of sponge on top and brush lightly with syrup.
7. Repeat steps 3 to 5 again.
8. Crumb coat the entire cake with the stiff whipped chantilly cream.
9. Using the soft peak whipped chantilly cream, coat the entire cake.
10. Decorate with the decorative chestnut cream disc and whole chestnuts.

**Use high-quality chestnut purée:**
1. The chestnut purée is the heart of a Mont Blanc, so use a high-quality, sweetened chestnut purée (crème de marrons) for the best flavor. You can find this pre-made in specialty stores, or make your own by blending roasted chestnuts with sugar syrup and vanilla.
2. If the purée is too thick, add a bit of cream or syrup to achieve a pipeable consistency.

**Make a light sponge cake:**
1. The base of the cake should be a light and airy sponge or chiffon cake, which contrasts beautifully with the rich chestnut cream. Avoid heavy cakes that might overwhelm the chestnut flavor.
2. Use the folding method when mixing egg whites or whipped eggs into the batter to maintain its fluffiness and light texture.

**Use a piping bag for decoration:**
1. To achieve the iconic Mont Blanc “mountain” shape, pipe the chestnut purée onto the cake using a small round or spaghetti tip. The fine, spaghetti-like strands of chestnut cream give the cake its signature look.
2. Pipe in concentric circles starting from the center, working your way out and upward to create a layered, mound-like effect.