Sweet Potato Mont Blanc Shortcake

Name: Sweet Potato Mont Blanc Shortcake
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Sweet potato; 15 grams Sugar; 15 grams Milk; 30 grams Creme Chantilly; 1/2 tsp Rum (optional); 3 Candied chestnuts (wold in a bottle in the supermarkets); 30 grams Water; 10 grams Sugar; 100 grams Heavy cream; 10 grams Sugar; 1 Egg; 40 grams White caster sugar; 30 grams Flour; 1 tbsp Milk; 10 grams Butter

cookpad.japan @cookpad_jp

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. The sponge cake batter is soft and sticks easily, so please don't forget to line the pan with paper. Cut the baking paper to match the size of the pan and cut the four sides so that it fits perfectly. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta.

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

1 serving

Sweet potato cream
100 gramsSweet potato
15 gramsSugar
15 gramsMilk
30 gramsCreme Chantilly
1/2 tspRum (optional)
3Candied chestnuts (wold in a bottle in the supermarkets)
Syrup
30 gramsWater
10 gramsSugar
Creme Chantilly
100 gramsHeavy cream
10 gramsSugar
Spongecake
1Egg
40 gramsWhite caster sugar
30 gramsFlour
1 tbspMilk
10 gramsButter

Saved

Steps

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.wasmer.app/en/recipes/170725-strawberry-mont-blanc-shortcake
https://cookpad.wasmer.app/us/recipes/170725-strawberry-mont-blanc-shortcake

Strawberry Mont Blanc Shortcake
21

This is a raspberry cheese version: https://cookpad.wasmer.app/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake
https://cookpad.wasmer.app/us/recipes/170975-raspberry-cheese-mont-blanc-shortcake

Raspberry Cheese Mont Blanc Shortcake
22

Here is a matcha adzuki bean version: https://cookpad.wasmer.app/en/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake
https://cookpad.wasmer.app/us/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake

Matcha Chocolate Adzuki Mont Blanc Shortcake
23

This is a chocolate version: https://cookpad.wasmer.app/en/recipes/170952-orange-chocolate-mont-blanc-shortcake
https://cookpad.wasmer.app/us/recipes/170952-orange-chocolate-mont-blanc-shortcake

Orange Chocolate Mont Blanc Shortcake