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Raspberry Cheese Mont Blanc Shortcake
Raspberry Cheese Mont Blanc Shortcake

Before you jump to Raspberry Cheese Mont Blanc Shortcake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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One way to deal with this to start seeing some results is to understand that you do not need to alter everything right away or that you have to entirely do away with certain foods from your diet. Even more crucial than wholly changing your diet is simply substituting healthy eating choices whenever possible. As you become accustomed to the taste of these foods, you will realize that you’re eating more healthily than you did. Gradually, your eating habits will change and your new eating habits will entirely replace the way you ate before.

Thus, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to raspberry cheese mont blanc shortcake recipe. You can have raspberry cheese mont blanc shortcake using 20 ingredients and 23 steps. Here is how you achieve that.

The ingredients needed to make Raspberry Cheese Mont Blanc Shortcake:
  1. Use Cheese Cream
  2. Take 45 grams Cream cheese
  3. Get 1 tsp Lemon juice
  4. Get 1 tsp Milk
  5. Take 60 grams Creme Chantilly
  6. Use Frozen Raspberries
  7. Use 6 berries Raspberries for the cream
  8. Provide 5 berries Raspberries for decoration
  9. Use Syrup
  10. Use 30 grams Water
  11. Prepare 10 grams Sugar
  12. Use Spongecake
  13. You need 1 Egg
  14. Get 40 grams Caster sugar
  15. Get 30 grams Cake flour
  16. Get 1 tbsp Milk
  17. Prepare 10 grams Butter
  18. You need Creme Chantilly (whipped cream)
  19. Get 100 grams Heavy cream
  20. You need 20 grams Granulated sugar
Steps to make Raspberry Cheese Mont Blanc Shortcake:
  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.
  2. Switch to a rubber spatula, add in the egg yolk, and roughly mix together.
  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.
  4. Mix together the milk and butter. Heat in the microwave. Add a little bit of the batter from Step 3.
  5. Put the mixture from Step 4 back into the bowl. The batter is complete when the batter drips down like a ribbon.
  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).
  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.
  8. Slice off the browned surfaces from the top and sides.
  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.
  10. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool.
  11. Add the creme Chantilly ingredients to a bowl and whip.
  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.
  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.
  14. Add crushed raspberries to the remaining creme Chantilly to make a raspberry cream.
  15. Spread the raspberry cream on the center cake for the second layer.
  16. Top with the last slice of cake and spread on the syrup.
  17. Thinly coat with a small amount of the cheese cream.
  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.
  19. Cut into 5 pieces, decorate, and enjoy! It goes very well with strong black coffee.
  20. This is the sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170951-sweet-potato-mont-blanc-shortcake
  21. Here is a strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170725-strawberry-mont-blanc-shortcake
  22. Here is a Matcha Green Tea Adzuki Bean Version: https://cookpad.com/en/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake
  23. Here is the orange and chocolate version: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170952-orange-chocolate-mont-blanc-shortcake

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