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1
Make the sponge cake.
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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 until firm with a hand mixer.
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4
Switch to a rubber spatula and add in the egg yolk at once.
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5
Mix together.
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6
Add in the sifted ingredients in 2-3 batches and use a rubber spatula to cut in without kneading.
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7
Add the next batch right before the the previous batch completely blends in.
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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 in well.
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11
The batter is ready once it's thick like ribbons.
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12
Line a pound cake mold with parchment paper and pour in the batter.
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13
Rap it against the counter 2-3 times to release air bubbles.
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14
Bake for 20-25 minutes in a 170C oven.
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15
As soon as it has finished baking, drop it from a height to prevent it from collapsing.
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16
Remove it from the mold and turn it upside down, with the parchment paper still on, to cool.
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17
Scrape off 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
Peel off the skin of the orange with a knife.
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20
Neatly remove the seeds.
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21
Set aside some slices for the decoration.
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22
The rest will be for the filling, so cut diagonally.
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23
Mix together the heavy cream and the sugar and whip until soft peaks form.
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24
Add in the melted chocolate and whip until firm to make the filling.
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25
Put the syrup ingredients in a container and heat in the microwave until the sugar dissolves.
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26
Let cool.
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27
Spread the syrup onto the bottom layer of cake with a pastry brush.
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28
Then spread the heavy cream.
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29
Place the center piece of cake on top and spread more syrup.
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30
Spread on some cream and lay the orange pieces.
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31
Thickly spread on more cream to cover the oranges.
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32
Top with the last layer of sponge cake.
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33
Spread some syrup on the top surface and thinly spread on some cream.
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34
Place the remaining cream into a piping bag with a mont blanc style piping tip.
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35
Pipe on the mont blanc topping.
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36
Cool in the refrigerator.
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37
Dust the top surface with cocoa powder, cut the cake into 5 pieces, decorate, and it's finished!
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38
Here is a strawberry version.Strawberry Mont Blanc Shortcake.
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39
Here is a sweet potato version.Sweet Potato Mont Blanc Shortcake.
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40
Here is a raspberry version.. Raspberry Cheese Mont Blanc Shortcake.
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41
Here is a matcha adzuki version.Matcha Chocolate Adzuki Mont Blanc Shortcake.
