Recipe of Award-winning Sweet Potato Mont Blanc Shortcake

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We hope you got benefit from reading it, now let's go back to sweet potato mont blanc shortcake recipe. To make sweet potato mont blanc shortcake you only need 19 ingredients and 23 steps. Here is how you achieve it.

The ingredients needed to make Sweet Potato Mont Blanc Shortcake:

1. Take of Sweet potato cream.
2. Take 100 grams of Sweet potato.
3. Get 15 grams of Sugar.
4. Get 15 grams of Milk.
5. Get 30 grams of Creme Chantilly.
6. Prepare 1/2 tsp of Rum (optional).
7. Use 3 of Candied chestnuts (wold in a bottle in the supermarkets).
8. Take of Syrup.
9. Use 30 grams of Water.
10. You need 10 grams of Sugar.
11. Use of Creme Chantilly.
12. Provide 100 grams of Heavy cream.
13. Take 10 grams of Sugar.
14. Use of Spongecake.
15. Get 1 of Egg.
16. Take 40 grams of White caster sugar.
17. Provide 30 grams of Flour.
18. Provide 1 tbsp of Milk.
19. Use 10 grams of Butter.

Instructions to make Sweet Potato Mont Blanc Shortcake:

1. Make the spongecake. In a bowl, add the egg whites. While mixing with a hand mixer, add the sugar a little bit at a time until completely foamy..
2. Switch to a rubber spatula. Add the egg yolk and roughly mix in..
3. Divide the sifted flour into 4-5 batches and fold in. Avoid kneading. Just before the previous batch of flour is blended in, add the next batch..
4. Mix together the milk and butter. Heat up in the microwave. Add a little bit of the batter from Step 3 and mix..
5. Add the mixture from Step 4 into the bowl and mix well. The finished batter should drip like a ribbon..
6. Line the pound cake pan with parchment paper and pour in the batter. Hit the bottom of the pan 2~3 times to get rid of the air. Bake for 20-25 minutes in a 170℃ oven..
7. When it has finished baking, immediately drop the pan from a high place to get rid of the air. Remove from the pan upside down and cool without removing the paper..
8. Remove the darkened surfaces with a knife..
9. Slice into 3 even pieces. Since it's a pound cake shape, I think it will be easy to slice. It will be pretty thin..
10. Add the Creme Chantilly ingredients to a bowl and whisk. When foamy, add the 30 g of sweet potato for the Creme Chantilly..
11. Add the ingredients for the syrup in a container and microwave. Dissolve the sugar and set aside to cool..
12. On the bottom layer of sponge cake, use a brush to coat with the syrup. Then coat with heavy cream and place the middle sponge cake on top. Coat this layer with syrup..
13. Spread on some heavy cream and arrange 2 thinly sliced candied chestnuts. Put enough cream on to cover the chestnuts and top with the last sponge cake..
14. Coat with syrup, spread the heavy cream, and let cool in the refrigerator..
15. Make the sweet potato cream. Boil the potatoes in a pot until soft. While hot, add the sugar, milk, and rum. Mash together..
16. Strain with a net, or similar item. The potato paste is finished..
17. After the potato paste has completely cooled, add the creme chantilly and with a rubber spatula, mix well. The Mont Blanc cream is finished..
18. Attach a Mont Blanc decorating tip to a pastry bag and pipe a good amount onto the top of the cake. Cool in the refrigerator..
19. When it has cooled, cut from both ends. Decorate with powdered sugar and candied chestnut chopped into small pieces. It's finished..
20. This is the strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake https://cookpad.com/us/recipes/170725-strawberry-mont-blanc-shortcake.
21. This is a raspberry cheese 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 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. This 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.

If you cut a piece of parchment paper to match the size of the mold, you can fit it into the corners perfectly. Japanese style shortcake with Mont Blanc inspired puree purple sweet potato cream topping. The Sweet Potato Mont Blanc Shortcakethat I made in the fall was really popular, so I decided to make a spring-type strawberry cake. Since the spongecake batter is soft and sticky, please make sure to line the mold with parchment paper. If you cut a piece of parchment paper to match the size o.

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