Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, raspberry cheese mont blanc shortcake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
This is my third Mont Blanc Shortcake recipe. This time, I had some frozen raspberries in the freezer and used some cheap cream cheese. If the creme Chantilly is loose from the beginning and the cheese cream doesn't blend in, whip the cream until firm to reshape it.
Raspberry Cheese Mont Blanc Shortcake is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Raspberry Cheese Mont Blanc Shortcake is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook raspberry cheese mont blanc shortcake using 20 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to make Raspberry Cheese Mont Blanc Shortcake:
- Take Cheese Cream
- Prepare 45 grams Cream cheese
- Prepare 1 tsp Lemon juice
- Get 1 tsp Milk
- Take 60 grams Creme Chantilly
- Make ready Frozen Raspberries
- Take 6 berries Raspberries for the cream
- Prepare 5 berries Raspberries for decoration
- Prepare Syrup
- Get 30 grams Water
- Prepare 10 grams Sugar
- Get Spongecake
- Take 1 Egg
- Take 40 grams Caster sugar
- Make ready 30 grams Cake flour
- Take 1 tbsp Milk
- Make ready 10 grams Butter
- Take Creme Chantilly (whipped cream)
- Take 100 grams Heavy cream
- Get 20 grams Granulated sugar
Raspberry Shortcake® is a breakthrough, thornless raspberry that produces sweet, vanilla flavored berries. Raspberry Shortcake® is compact, with a rounded growth habit, and. Dust the Mont Blanc gâteau with icing sugar. Spoon the whipped cream into a piping bag fitted with a star nozzle and pipe a cream rosette on each gâteau.
Steps to make Raspberry Cheese Mont Blanc Shortcake:
- 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
Raspberry Cheese Mont Blanc Shortcake! "This sweet and sour raspberry cream short cake is topped with a rich and thick cheese cream in a Mont Blanc style." @allthecooks #recipe #cake #dessert. 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. Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze. I made the "thumb print" indentation with a wine bottle cork, and filled the centers with a seedless raspberry preserve that I heated on the stove for an easier consistency.
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