Recipe of Homemade Raspberry Cheese Mont Blanc Shortcake

Raspberry Cheese Mont Blanc Shortcake Recipe

Hello, I'm Denise. Today, we're going to make raspberry cheese mont blanc shortcake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I'm gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.

Raspberry Cheese Mont Blanc Shortcake Recipe

Raspberry Cheese Mont Blanc Shortcake is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions daily. Raspberry Cheese Mont Blanc Shortcake is something which I've loved my whole life. They're fine and they look fantastic.

Raspberry Cheese Mont Blanc Shortcake is one of the most popular of recent trending meals on earth. It's appreciated by millions every day. It is easy, it's fast, it tastes yummy. They're fine and they look wonderful. Raspberry Cheese Mont Blanc Shortcake is something that I've loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have raspberry cheese mont blanc shortcake using 20 ingredients and 23 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry Cheese Mont Blanc Shortcake:

1. Get of Cheese Cream.
2. Prepare 45 grams of Cream cheese.
3. Take 1 tsp of Lemon juice.
4. Take 1 tsp of Milk.
5. Make ready 60 grams of Creme Chantilly.
6. Prepare of Frozen Raspberries.
7. Make ready 6 of berries Raspberries for the cream.
8. Get 5 of berries Raspberries for decoration.
9. Take of Syrup.
10. Take 30 grams of Water.
11. Get 10 grams of Sugar.
12. Make ready of Spongecake.
13. Take 1 of Egg.
14. Prepare 40 grams of Caster sugar.
15. Get 30 grams of Cake flour.
16. Get 1 tbsp of Milk.
17. Take 10 grams of Butter.
18. Get of Creme Chantilly (whipped cream).
19. Prepare 100 grams of Heavy cream.
20. Make ready 20 grams of 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.

So that's going to wrap it up for this exceptional dish raspberry cheese mont blanc shortcake recipe. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.

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