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Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sweet potato mont blanc shortcake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Sweet Potato Mont Blanc Shortcake I've always thought that a sweet potato Mont Blanc would taste better with a fluffy base rather than a crispier base! So after some experimenting, I was able to make this delicious recipe. Once you are able to make a delicious sponge cake, the rest is easy.

Sweet Potato Mont Blanc Shortcake is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Sweet Potato Mont Blanc Shortcake is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have sweet potato mont blanc shortcake using 19 ingredients and 23 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Potato Mont Blanc Shortcake:

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

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. Great recipe for Strawberry Mont Blanc Shortcake. The Sweet Potato Mont Blanc Shortcakethat I made in the fall was really popular, so I decided to make a spring-type strawberry cake.

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

Since the spongecake batter is soft and sticky, please make sure to line the mold with parchment paper. 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. Great recipe for Raspberry Cheese Mont Blanc Shortcake. This is my third Mont Blanc Shortcake recipe.

So that is going to wrap it up with this special food sweet potato mont blanc shortcake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!