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Raspberry Cheese Mont Blanc Shortcake Recipe

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

Ingredients: Raspberry Cheese Mont Blanc Shortcake

  • Cheese Cream
  • 45 grams Cream cheese
  • 1 tsp Lemon juice
  • 1 tsp Milk
  • 60 grams Creme Chantilly
  • Frozen Raspberries
  • 6 berries Raspberries for the cream
  • 5 berries Raspberries for decoration
  • Syrup
  • 30 grams Water
  • 10 grams Sugar
  • Spongecake
  • 1 Egg
  • 40 grams Caster sugar
  • 30 grams Cake flour
  • 1 tbsp Milk
  • 10 grams Butter
  • Creme Chantilly (whipped cream)
  • 100 grams Heavy cream
  • 20 grams Granulated sugar

How to Make Raspberry Cheese Mont Blanc Shortcake

If you have prepared the ingredients needed, now time to start cooking. There are 23 steps you must follow to make Raspberry Cheese Mont Blanc Shortcake in your home by yourself.

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