This is a confection inspired by a cake called Mont Blanc. It means “white mountain” in French, and is very popular in Japan. It is usually a mound or a sphere of spaghetti-thin strands of chestnut cream. Inside is chestnut paste or whipped cream over a sponge cake base. It’s rich, sweet, and absolutely delicious! We made our own Mont Blanc with sweet potatoes and matcha. It doesn’t look like a mountain, but it tastes amazing! If you have a homemade sponge cake for the base, that's good! We just used an angel food cake from a local market.
- 400g Japanese sweet potato
- 200cc heavy cream
- 6 tablespoons (82g or 3 oz) sugar
- 300 cc heavy cream
- 1-2 tablespoon sugar
- angel food cake
- Peel the sweet potato and cut into 1 inch thick round slices. Put them in a microwave safe container, sprinkle some water over and cook until soft (5-6 minutes).
- Put the cooked sweet potato slices, heavy cream and sugar in a food processor and puree. Strain (you need to push the mixture with a spatula through the sieve). Cool in the fridge for 3 hours. Put the sweet potato cream into a piping bag with your desired tip.
- Beat the 300cc heavy cream till stiff peak form.
- Cut angel food cake into ½ inch thick round slices (or shapes however you like). Put some whipped cream on top of the angel food cake and then ice it with the sweet potato cream.