Fast Cooking Methods Raspberry Cheese Mont Blanc Shortcake Delicious Simple

Fast recipe ultimate Raspberry Cheese Mont Blanc Shortcake easy, delicious, practical.

20 ingredients, 23 steps, cooking Raspberry Cheese Mont Blanc Shortcake

Good Afternoon mother, now you get prepare recipe Raspberry Cheese Mont Blanc Shortcake with 20 ingredients and 23 steps. Next this is how to make it, please observe carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 20 ingredients and 23 stages of easy cooking Raspberry Cheese Mont Blanc Shortcake.

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Ingredients for Raspberry Cheese Mont Blanc Shortcake

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

If all main ingredients Raspberry Cheese Mont Blanc Shortcake it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

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Process Cooking 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. brqq
2. Switch to a rubber spatula, add in the egg yolk, and roughly mix together. brqq
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. brqq
4. Mix together the milk and butter. Heat in the microwave. Add a little bit of the batter from Step 3. brqq
5. Put the mixture from Step 4 back into the bowl. The batter is complete when the batter drips down like a ribbon. brqq
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). brqq
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. brqq
8. Slice off the browned surfaces from the top and sides. brqq
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. brqq
10. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool. brqq
11. Add the creme Chantilly ingredients to a bowl and whip. brqq
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. brqq
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. brqq
14. Add crushed raspberries to the remaining creme Chantilly to make a raspberry cream. brqq
15. Spread the raspberry cream on the center cake for the second layer. brqq
16. Top with the last slice of cake and spread on the syrup. brqq
17. Thinly coat with a small amount of the cheese cream. brqq
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. brqq
19. Cut into 5 pieces, decorate, and enjoy! It goes very well with strong black coffee. brqq
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 brqq

1. 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 brqq

1. 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 brqq

1. 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 brqq

1. Finish and Enjoy.

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