Exquisite Antillean Mont-Blanc Cake 🎂🥥

Ingredients for 8 servings

Cake:

• 6 eggs
• 200g sugar
• 150g flour
• Pinch of salt
• Zest of one lime (optional)
• 1/2 teaspoon cinnamon
• 1 packet grated coconut (for decoration)
• 1 packet of ladyfinger biscuits (for decoration, optional)
• 1 pretty ribbon or string to tie the ladyfinger biscuits around the cake (optional)

Cream:

• 250ml coconut milk
• 250ml milk
• 4 egg yolks
• 1 teaspoon vanilla extract
• Zest of one lime
• 100g sugar + 1 packet vanilla sugar
• 50g flour
• 2 tablespoons rum

Preparation

Preparing the sponge cake:

1. Separate the egg whites from the yolks. In a bowl, beat the egg yolks with the sugar until pale and creamy. Add the flour and mix well.
2. In another bowl, beat the egg whites until stiff peaks form with a pinch of salt. Gently fold them into the egg yolk mixture. Add lime zest and cinnamon. Mix gently.
3. Pour the batter into a buttered and floured cake pan, and bake in a preheated oven at medium heat for about 20 minutes (check doneness with a toothpick; it should come out clean when inserted).
4. Immediately unmold onto a wire rack to cool.

Preparing the cream:

1. Bring coconut milk, milk, and vanilla extract to a boil. Add lime zest.
2. In a separate bowl, whisk egg yolks with sugar, then add flour.
3. Gradually pour the hot milk mixture into the egg yolk mixture while whisking vigorously.
4. Return the mixture to the saucepan and cook over medium heat for 2 minutes without boiling. Add rum and let cool.

Assembling the cake:

1. Cut the cake horizontally into 2 or 3 layers. Spread each layer with cream (half or one-third).
2. Reassemble the cake, coat it with the remaining cream (including the sides), and sprinkle with grated coconut (on the top and around the sides).
3. Let it rest in the refrigerator overnight.

And why not enjoy this cake with a good glass of champagne, just like in Martinique!

Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 8 hours
Calories: 400 kcal per serving
Servings: 8 portions