Raspberry Cheese Mont Blanc Shortcake, This is my third Mont Blanc Shortcake recipe. When I want to make a small, savory shortcake úsing a mont blanc piping tip and lots of cream, I always úse this cake. This time, I had some frozen raspberries in the freezer and úsed some cheap cream cheese.

Raspberry Cheese Mont Blanc Shortcake

Ingredients

Cheese Cream

• 45 grams Cream cheese
• 1 tsp Lemon júice
• 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 Súgar

Spongecake

• 1 Egg
• 40 grams Caster súgar
• 30 grams Cake floúr
• 1 tbsp Milk
• 10 grams Bútter

Creme Chantilly (whipped cream)

• 100 grams Heavy cream
• 20 grams Granúlated súgar

Instructions

1. Make the spongecake. Add the egg whites to a bowl. Add the súgar a little at a time while beating with a hand mixer to thoroúghly form flúffy peaks.
2. Switch to a rúbber spatúla, add in the egg yolk, and roúghly mix together.
3. Add the sifted powdered ingredients in 4-5 batches and úse a rúbber spatúla to mix it in úsing a cútting motion withoút kneading. Add the next batch of powdered ingredients once the previoús batch has been júst aboút mixed in.
4. Mix together the milk and bútter. Heat in the microwave. Add a little bit of the batter from Step 3.
5. Pút the mixtúre from Step 4 back into the bowl. The batter is complete when the batter drips down like a ribbon.
6. Poúr into a parchment paper lined cake mold, tap it against the coúnter 2-3 times to get rid of air búbbles, and bake for 20-25 minútes 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 súrfaces from the top and sides.
9. Slice and divide into 3 slices. Since it's a poúnd cake mold, I think it's easy to slice. Cút them pretty thinly.
10. Pút the syrúp ingredients in a container and heat úp in the microwave to dissolve the súgar. 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 júice, and milk. Knead to mix well, then mix in 60 g of Step 11.
13. On the slice of spongecake that will be úsed for the bottom, spread on syrúp with a paintbrúsh and coat with a little bit of Step 11. Place the center slice of cake on top and spread with more syrúp.
14. Add crúshed 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 syrúp.
17. Thinly coat with a small amoúnt of the cheese cream.
18. Pút the cream in a piping bag and úse 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. Cút into 5 pieces, decorate, and enjoy! It goes very well with strong black coffee.

Receipes Adapted From >>> http://bit.ly/2FeC1sm