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1
Make the spongecake.
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2
Add the egg whites to a bowl.
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3
Add the sugar a little at a time while beating with a hand mixer to thoroughly form fluffy peaks.
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4
Switch to a rubber spatula, add in the egg yolk, and roughly mix together.
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5
Add the sifted powdered ingredients in 4-5 batches and use a rubber spatula to mix it in using a cutting motion without kneading.
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6
Add the next batch of powdered ingredients once the previous batch has been just about mixed in.
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7
Mix together the milk and butter.
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8
Heat in the microwave.
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9
Add a little bit of the batter from Step 3.
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10
Put the mixture from Step 4 back into the bowl.
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11
The batter is complete when the batter drips down like a ribbon.
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12
Pour into a parchment paper lined cake mold, tap it against the counter 2-3 times to get rid of air bubbles, and bake for 20-25 minutes at 170C (or 338 F).
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13
Once it has finished baking, drop it once from a high location right away to get rid of excess air.
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14
Remove from the mold, flip it over, and let cool as-is with the parchment paper.
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15
Slice off the browned surfaces from the top and sides.
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16
Slice and divide into 3 slices.
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17
Since it's a pound cake mold, I think it's easy to slice.
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18
Cut them pretty thinly.
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19
Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar.
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20
Set aside to cool.
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21
Add the creme Chantilly ingredients to a bowl and whip.
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22
Make the cheese cream.
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23
In a separate bowl, add the cheese, lemon juice, and milk.
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24
Knead to mix well, then mix in 60 g of Step 11.
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25
On the slice of spongecake that will be used for the bottom, spread on syrup with a paintbrush and coat with a little bit of Step 11.
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26
Place the center slice of cake on top and spread with more syrup.
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27
Add crushed raspberries to the remaining creme Chantilly to make a raspberry cream.
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28
Spread the raspberry cream on the center cake for the second layer.
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29
Top with the last slice of cake and spread on the syrup.
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30
Thinly coat with a small amount of the cheese cream.
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31
Put the cream in a piping bag and use a Mont Blanc piping tip to pipe onto the cake.
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32
Once it's all assembled, it's finished.
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33
Let cool completely in the refrigerator.
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34
Cut into 5 pieces, decorate, and enjoy!
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35
It goes very well with strong black coffee.
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36
This is the sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake
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37
Here is a strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake
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38
Here is a Matcha Green Tea Adzuki Bean Version: https://cookpad.com/en/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake
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39
Here is the orange and chocolate version: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake
