Monte Cake is a show-stopping dessert, combining layers of nutty hazelnut sponge, creamy custard, rich chocolate, and the nostalgic crunch of petit biscuits. It’s perfect for celebrations or whenever you want to treat your family and friends to something extraordinary. This recipe may have a few steps, but the result is worth every bit of effort.
Ingredients for the Sponge Base:
- 150 grams of hazelnuts (ground, but leave some chunks for texture)
- 6 egg whites
- 6 tablespoons of sugar
- 6 tablespoons of flour
For the Cream:
- 6 egg yolks
- 100 grams of sugar
- 2 vanilla pudding packets (Laganini pudding recommended)
- 2 tablespoons of flour
- 1 liter of milk
- 250 grams of margarine
- 1 packet of vanilla sugar
- 100 grams of powdered sugar
- 200 grams of Lino-lada or Stampi cream
- A few pieces of petit biscuits
- 1 bar of cooking chocolate
Instructions for the Sponge Base:
Start by toasting the hazelnuts in a dry pan or in the oven until their skins loosen and they release their aroma. Rub off the skins and chop or grind the hazelnuts to your preferred consistency. Some chunks add a delightful texture to the cake.
Whisk the egg whites into a firm, glossy meringue, adding the sugar gradually. Gently fold in the flour, taking care not to deflate the mixture. Prepare a round cake pan (about 28 cm in diameter) by lining it with parchment paper lightly greased with margarine. Spread the hazelnuts evenly over the base, then carefully pour the egg white mixture on top, ensuring it spreads evenly.
Bake the sponge at 180°C (350°F) for about 8 minutes or until lightly golden. Once done, let it cool, then invert it so that the hazelnut layer is on top.
Making the Cream:
Prepare the cream as you would for a classic pudding. Heat 800 milliliters of milk in a pot until it starts to simmer. In a separate bowl, whisk the egg yolks, vanilla sugar, sugar, flour, and the remaining 200 milliliters of milk until smooth. Gradually add this mixture to the hot milk while stirring continuously to prevent lumps. Cook until thickened. Let the cream cool completely, then beat in the margarine and powdered sugar until smooth and fluffy.
Divide the cream into two equal portions. Leave one half as vanilla cream, and mix melted cooking chocolate into the other half for a rich chocolate cream.
Assembling the Cake:
Place the inverted sponge with the hazelnut layer on top as your base. Spread a generous layer of Lino-lada or Stampi cream over the hazelnuts. Break petit biscuits into small pieces and layer them on top of the cream.
Next, spread the vanilla cream evenly over the biscuit layer, followed by the chocolate cream. To finish, top the cake with whipped cream and decorate as you like—grated chocolate, hazelnut pieces, or a drizzle of melted chocolate all work beautifully.
Tips for Success:
For a larger cake, increase the ingredients by 50% to fill a 28 cm pan perfectly. Allow the cake to chill in the fridge for several hours, or preferably overnight, to let the flavors meld and the layers set.
Monte Cake is not just a dessert—it’s a masterpiece. Each bite offers a perfect balance of crunchy, creamy, and chocolatey layers that will leave everyone asking for seconds. Whether for a festive occasion or simply to indulge, this recipe is sure to impress. Enjoy and happy baking!
