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1
Make the spongecake.
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2
In a bowl, add the egg whites.
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3
While mixing with a hand mixer, add the sugar a little bit at a time until completely foamy.
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4
Switch to a rubber spatula.
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5
Add the egg yolk and roughly mix in.
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6
Divide the sifted flour into 4-5 batches and fold in.
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7
Avoid kneading.
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8
Just before the previous batch of flour is blended in, add the next batch.
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9
Mix together the milk and butter.
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10
Heat up in the microwave.
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11
Add a little bit of the batter from Step 3 and mix.
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12
Add the mixture from Step 4 into the bowl and mix well.
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13
The finished batter should drip like a ribbon.
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14
Line the pound cake pan with parchment paper and pour in the batter.
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15
Hit the bottom of the pan 2~3 times to get rid of the air.
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16
Bake for 20-25 minutes in a 170C oven.
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17
When it has finished baking, immediately drop the pan from a high place to get rid of the air.
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18
Remove from the pan upside down and cool without removing the paper.
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19
Remove the darkened surfaces with a knife.
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20
Slice into 3 even pieces.
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21
Since it's a pound cake shape, I think it will be easy to slice.
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22
It will be pretty thin.
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23
Add the Creme Chantilly ingredients to a bowl and whisk.
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24
When foamy, add the 30 g of sweet potato for the Creme Chantilly.
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25
Add the ingredients for the syrup in a container and microwave.
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26
Dissolve the sugar and set aside to cool.
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27
On the bottom layer of sponge cake, use a brush to coat with the syrup.
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28
Then coat with heavy cream and place the middle sponge cake on top.
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29
Coat this layer with syrup.
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30
Spread on some heavy cream and arrange 2 thinly sliced candied chestnuts.
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31
Put enough cream on to cover the chestnuts and top with the last sponge cake.
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32
Coat with syrup, spread the heavy cream, and let cool in the refrigerator.
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33
Make the sweet potato cream.
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34
Boil the potatoes in a pot until soft.
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35
While hot, add the sugar, milk, and rum.
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36
Mash together.
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37
Strain with a net, or similar item.
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38
The potato paste is finished.
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39
After the potato paste has completely cooled, add the creme chantilly and with a rubber spatula, mix well.
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40
The Mont Blanc cream is finished.
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41
Attach a Mont Blanc decorating tip to a pastry bag and pipe a good amount onto the top of the cake.
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42
Cool in the refrigerator.
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43
When it has cooled, cut from both ends.
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44
Decorate with powdered sugar and candied chestnut chopped into small pieces.
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45
It's finished.
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46
This is the strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake
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47
This is a raspberry cheese version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake
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48
Here is a matcha adzuki bean version: https://cookpad.com/en/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake
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49
This is a chocolate version: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake
