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Sweet Potato Mont Blanc Shortcake Recipe

Sweet Potato Mont Blanc Shortcake Recipe
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Serving : 1
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Prepare the ingredients before making Sweet Potato Mont Blanc Shortcake in your home. Then, follow these steps below to serve Sweet Potato Mont Blanc Shortcake for your family or friends.

Ingredients: Sweet Potato Mont Blanc Shortcake

  • Sweet potato cream
  • 100 grams Sweet potato
  • 15 grams Sugar
  • 15 grams Milk
  • 30 grams Creme Chantilly
  • 1/2 tsp Rum (optional)
  • 3 Candied chestnuts (wold in a bottle in the supermarkets)
  • Syrup
  • 30 grams Water
  • 10 grams Sugar
  • Creme Chantilly
  • 100 grams Heavy cream
  • 10 grams Sugar
  • Spongecake
  • 1 Egg
  • 40 grams White caster sugar
  • 30 grams Flour
  • 1 tbsp Milk
  • 10 grams Butter

How to Make Sweet Potato Mont Blanc Shortcake

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

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