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1
Make the sponge cake layer.
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2
Add the egg white to a bowl.
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3
Add the sugar little by little while whipping well with a hand mixer.
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4
Switch to a rubber spatula and mix in the egg yolk all at once.
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5
Add in the sifted dry ingredients in 4-5 batches.
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6
Cut in with a rubber spatula to mix.
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7
Add the next batch before the flour completely is incorporated.
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8
Heat the milk and butter together in the microwave.
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9
Add a small amount of the batter from Step 3 and mix in.
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10
Return Step 4 into the bowl and mix it in well.
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11
The batter is ready once it is thick like ribbons.
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12
Line a pound cake mold with parchment paper and add the mixture.
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13
Rap it against a flat surface 2-3 times to release air bubbles.
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14
Bake for 20-25 minutes in a 170C (338 F) oven.
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15
As soon as it has finished baking, drop it from a height to release air bubbles.
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16
Remove it from the mold and turn it upside down, with the parchment paper to cool.
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17
Scrape the browned surfaces on the top and bottom with a knife.
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18
Slice into 3 equal pieces.
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19
Since it's a pound cake mold, it should be easy to slice.
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20
Slice thinly as possible.
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21
Add the Creme Chantilly ingredients to a bowl and whip.
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22
Transfer 60 g to a different bowl to use for the matcha cream.
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23
Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar.
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24
Set aside to cool.
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25
On the slice of sponge cake for the bottom, spread on the syrup with a brush and coat with a little bit of Step 10.
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26
Place the center slice of cake on top and spread with more syrup.
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27
Add anko to the remaining Step 10 creme Chantilly and combine.
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28
Spread the anko whipped cream on the second layer, lay the top layer of the cake and spread with syrup.
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29
Move to the refrigerator.
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30
Melt white chocolate in a bowl, add the matcha and mix together.
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31
Mix in the reserved creme Chantilly for the matcha cream.
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32
Spread a thin layer of the matcha cream on Step 14.
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33
Put the cream in a piping bag and use a Mont Blanc piping tip to pipe on the cake.
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34
Once it's all assembled, it's finished.
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35
Let cool completely in the refrigerator.
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36
Cut the cake into 5 pieces, decorate, and it's done!
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37
Enjoy with a cup of tea.
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38
Here is the sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake
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39
The strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake
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40
Here is the Raspberry Cheese version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake
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41
This one's orange and chocolate: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake
