-
1
Make the spongecake.
-
2
Add the egg white to a bowl.
-
3
Add the sugar little by little while whipping well with a hand mixer.
-
4
Switch to a rubber spatula and mix in the egg yolk all at once.
-
5
Add in the sifted powdered ingredients in 4-5 batches.
-
6
Cut in with a rubber spatula to mix.
-
7
Add the next batch before the powder completely disappears from the previous batch.
-
8
Heat up the milk and butter together in the microwave.
-
9
Add a small amount of the batter from Step 3 and mix it in.
-
10
Return Step 4 into the bowl and mix it in well.
-
11
The batter is ready once a ribbon dangles from the spatula when lifted.
-
12
Line a pound cake mold with parchment paper and add the mixture.
-
13
Knock it against the counter 2-3 times to release air bubbles.
-
14
Bake for 20-25 minutes in a 170C oven.
-
15
As soon as it has finished baking, drop it from a high place to release air bubbles.
-
16
Remove it from the mold and turn it upside down, with the parchment paper still intact, to cool.
-
17
Remove the browned surfaces on the top and bottom with a knife.
-
18
Slice into 3 equal pieces.
-
19
Since it's a pound cake mold, I think it's easy to slice.
-
20
Cut them pretty thinly.
-
21
Whip together the ingredients for the creme Chantilly in a bowl.
-
22
Take out 80 g from the strawberry cream.
-
23
Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar.
-
24
Set aside to cool.
-
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 10.
-
26
Place the center slice of cake on top and spread with more syrup.
-
27
Coat with some cream, put on 4-5 slices of strawberries.
-
28
Cover with enough cream to hide the strawberries and top with the last layer of spongecake.
-
29
Spread on some syrup, spread on some cream, and chill in the refrigerator.
-
30
Make the strawberry cream.
-
31
Mix together all of the ingredients except for the cream.
-
32
Crush the strawberries or use a blender to create a strawberry puree.
-
33
Strain the strawberries.
-
34
Grind the strawberries with a spoon so that only the seeds are left behind.
-
35
(If you don't strain it, I think the seeds will get caught when piping the mont blanc.)
-
36
Mix in the cream and you have a strawberry cream.
-
37
Whip until thick.
-
38
Put in a piping bag with a mont blanc piping tip and pipe out the topping.
-
39
Chill in the refrigerator.
-
40
Once cooled, cut off a small amount from either end and cut into 5 pieces.
-
41
Decorate however you want and it's finished!
-
42
Here is a sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake
-
43
Here is a raspberry version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake
-
44
Here is a Matcha and Adzuki Bean version: https://cookpad.com/en/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake
-
45
Here is a chocolate version: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake
