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Sweet Potato Mont Blanc Shortcake
Sweet Potato Mont Blanc Shortcake

Before you jump to Sweet Potato Mont Blanc Shortcake recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.

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Try eating almonds if you do not are afflicted by nut allergies. Almonds offer a multitude of health benefits and are an excellent choice when you require a shot of energy. Various vitamins and minerals are located in these wonderful nuts. Almonds, like turkey, have the enzyme tryptophan that may often make you sleepy. But when you eat almonds, you don’t feel like you need to sleep a while. Alternatively they will merely help your muscles and digestive system relax while also helping you feel less stressed out. Almonds often give you a general increased a feeling of well-being.

You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to sweet potato mont blanc shortcake recipe. You can have sweet potato mont blanc shortcake using 19 ingredients and 23 steps. Here is how you do it.

The ingredients needed to cook Sweet Potato Mont Blanc Shortcake:
  1. Provide Sweet potato cream
  2. Provide Sweet potato
  3. Provide Sugar
  4. Take Milk
  5. Provide Creme Chantilly
  6. Provide Rum (optional)
  7. Prepare Candied chestnuts (wold in a bottle in the supermarkets)
  8. Use Syrup
  9. You need Water
  10. Get Sugar
  11. Get Creme Chantilly
  12. Provide Heavy cream
  13. Take Sugar
  14. Prepare Spongecake
  15. Prepare Egg
  16. Take White caster sugar
  17. You need Flour
  18. Use Milk
  19. You need Butter
Steps 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

Mash the just steamed and peeled sweet potato until smooth. Bring the cream to a boil, and add into the mashed sweet potato puree. 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. Since the spongecake batter is soft and sticky, please make sure to line the mold with parchment paper.

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