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Before you jump to Strawberry Mont Blanc Shortcake recipe, you may want to read this short interesting healthy tips about Strength Raising Snack foods.

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Yogurt is often a snack many people ignore. Occasionally people decide to eat yogurt over a healthy lunch which is not the greatest idea. As a snack, however, yogurt is one of the very best things you’ll be able to reach for. It is a protein-rich source of nutritious nutritional vitamins. Yogurt is simple for the physical body to digest and, based on the type of culture made use of to make the yogurt youre eating, can also help manage your digestive system. Yogurt mixes beautifully with nuts along with seeds. This decreases your sugar absorption without reducing the taste of your snack.

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We hope you got benefit from reading it, now let’s go back to strawberry mont blanc shortcake recipe. To make strawberry mont blanc shortcake you only need 18 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Strawberry Mont Blanc Shortcake:

1. Get Creme Chantilly (whipped cream):
2. Provide 140 grams Heavy cream
3. You need 15 grams Sugar
4. Use Syrup
5. You need 30 grams Water
6. You need 10 grams Sugar
7. Use 3 Strawberries for the filling
8. Use Strawberry Cream
9. Get 80 grams Creme Chantilly
10. Get 40 grams Strawberries
11. Provide 3 ml Lemon juice
12. Take 10 grams Sugar
13. Take Sponge Cake
14. Use 1 Egg
15. Take 40 grams Caster sugar
16. Get 30 grams Cake flour
17. Get 1 tbsp Milk
18. Take 10 grams Butter

Instructions to make Strawberry Mont Blanc Shortcake:

1. Make the spongecake. Add the egg white to a bowl. Add the sugar little by little while whipping well with a hand mixer.
2. Switch to a rubber spatula and mix in the egg yolk all at once.
3. Add in the sifted powdered ingredients in 4-5 batches. Cut in with a rubber spatula to mix. Add the next batch before the powder completely disappears from the previous batch.
4. Heat up the milk and butter together in the microwave. Add a small amount of the batter from Step 3 and mix it in.
5. Return Step 4 into the bowl and mix it in well. The batter is ready once a ribbon dangles from the spatula when lifted.
6. Line a pound cake mold with parchment paper and add the mixture. Knock it against the counter 2-3 times to release air bubbles. Bake for 20-25 minutes in a 170°C oven.
7. As soon as it has finished baking, drop it from a high place to release air bubbles. Remove it from the mold and turn it upside down, with the parchment paper still intact, to cool.
8. Remove the browned surfaces on the top and bottom with a knife.
9. Slice into 3 equal pieces. Since it's a pound cake mold, I think it's easy to slice. Cut them pretty thinly.
10. Whip together the ingredients for the creme Chantilly in a bowl. Take out 80 g from the strawberry cream.
11. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool.
12. 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 10. Place the center slice of cake on top and spread with more syrup.
13. Coat with some cream, put on 4-5 slices of strawberries. Cover with enough cream to hide the strawberries and top with the last layer of spongecake.
14. Spread on some syrup, spread on some cream, and chill in the refrigerator.
15. Make the strawberry cream. Mix together all of the ingredients except for the cream. Crush the strawberries or use a blender to create a strawberry puree.
16. Strain the strawberries. Grind the strawberries with a spoon so that only the seeds are left behind. (If you don't strain it, I think the seeds will get caught when piping the mont blanc.)
17. Mix in the cream and you have a strawberry cream. Whip until thick.
18. Put in a piping bag with a mont blanc piping tip and pipe out the topping. Chill in the refrigerator.
19. Once cooled, cut off a small amount from either end and cut into 5 pieces. Decorate however you want and it's finished!
20. Here is a 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 raspberry version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170975-raspberry-cheese-mont-blanc-shortcake
22. Here is a Matcha and 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 a chocolate version: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake - - https://cookpad.com/us/recipes/170952-orange-chocolate-mont-blanc-shortcake

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. 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.

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