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Matcha Chocolate Adzuki Mont Blanc Shortcake Recipe

Matcha Chocolate Adzuki Mont Blanc Shortcake Recipe
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Serving : 6
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Prepare the ingredients before making Matcha Chocolate Adzuki Mont Blanc Shortcake in your home. Then, follow these steps below to serve Matcha Chocolate Adzuki Mont Blanc Shortcake for your family or friends.

Ingredients: Matcha Chocolate Adzuki Mont Blanc Shortcake

  • Azuki Bean Cream
  • 60 grams Creme Chantilly
  • 20 grams Tsubu-an
  • Creme Chantilly
  • 100 grams Heavy cream
  • 20 grams Sugar
  • Syrup
  • 30 grams Water
  • 10 grams Sugar
  • Sponge Cake
  • 1 Egg
  • 40 grams Caster sugar
  • 30 grams Cake flour
  • 1 tbsp Milk
  • 10 grams Butter
  • Matcha Chocolate Cream
  • 15 grams White chocolate
  • 2 grams Matcha (for baking)
  • 60 grams Creme Chantilly

How to Make Matcha Chocolate Adzuki Mont Blanc Shortcake

If you have prepared the ingredients needed, now time to start cooking. There are 22 steps you must follow to make Matcha Chocolate Adzuki Mont Blanc Shortcake in your home by yourself.

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