Raspberry Cheese Mont Blanc Shortcake. Great recipe for Raspberry Cheese Mont Blanc Shortcake. When I want to make a small, savory shortcake using a mont blanc piping tip and lots of cream, I always use this cake. Before starting this Mont Blanc recipe, make sure you have organised all the necessary ingredients.
Raspberry Layer Cake with Cream Cheese Frosting.
I've made cakes with a cheesecake filling before but this time I wanted to keep it a little simpler and a bit smaller!
I decided on a shortcake version of the same idea with an uncomplicated finish of vanilla whipped cream.
You can have Raspberry Cheese Mont Blanc Shortcake using 20 ingredients and 23 steps. Here is how you cook it.
Ingredients of Raspberry Cheese Mont Blanc Shortcake
- You need of Cheese Cream.
- It's 45 grams of Cream cheese.
- It's 1 tsp of Lemon juice.
- You need 1 tsp of Milk.
- You need 60 grams of Creme Chantilly.
- Prepare of Frozen Raspberries.
- It's 6 of berries Raspberries for the cream.
- It's 5 of berries Raspberries for decoration.
- Prepare of Syrup.
- It's 30 grams of Water.
- It's 10 grams of Sugar.
- You need of Spongecake.
- Prepare 1 of Egg.
- It's 40 grams of Caster sugar.
- Prepare 30 grams of Cake flour.
- Prepare 1 tbsp of Milk.
- Prepare 10 grams of Butter.
- Prepare of Creme Chantilly (whipped cream).
- Prepare 100 grams of Heavy cream.
- You need 20 grams of Granulated sugar.
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze. A slimmed-down version of classic hot-milk sponge cake makes this raspberry variation of a summertime favorite low in calories and fat yet oh, so luscious. Raspberry-Lemonade Shortcakes. this link is to an external site that may or may not meet accessibility guidelines. Great recipe for Raspberry Cheese Mont Blanc Shortcake.
Raspberry Cheese Mont Blanc Shortcake instructions
- 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..
- Switch to a rubber spatula, add in the egg yolk, and roughly mix together..
- 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..
- Mix together the milk and butter. Heat in the microwave. Add a little bit of the batter from Step 3..
- Put the mixture from Step 4 back into the bowl. The batter is complete when the batter drips down like a ribbon..
- 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)..
- 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..
- Slice off the browned surfaces from the top and sides..
- Slice and divide into 3 slices. Since it's a pound cake mold, I think it's easy to slice. Cut them pretty thinly..
- Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool..
- Add the creme Chantilly ingredients to a bowl and whip..
- 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..
- 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..
- Add crushed raspberries to the remaining creme Chantilly to make a raspberry cream..
- Spread the raspberry cream on the center cake for the second layer..
- Top with the last slice of cake and spread on the syrup..
- Thinly coat with a small amount of the cheese cream..
- 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..
- Cut into 5 pieces, decorate, and enjoy! It goes very well with strong black coffee..
- 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.
- 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.
- 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.
- 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.
When I want to make a small, savory shortcake using a mont blanc piping tip and lots of cream, I always use this cake. Raspberry Shortcakes. "The light, delicate fragility of this shortcake sets it apart from the dense and more traditional shortbread that figures large in Scottish cookery," says chef Jeremy Lee. "It makes a mockery of the idea that Scottish cookery is heavy and stodgy."Christopher Hirsheimer. Tart raspberries and rich whipped cream complement each other beautifully in this tender cake that's sophisticated enough to serve for fancy events but simple enough for an anytime treat. Enjoy these raspberry shortcakes made using Pillsbury® refrigerated crescent dinner rolls topped with cream cheese filling - a perfect dessert treat. Dust the Mont Blanc gâteau with icing sugar.
