Raspberry Cheese Mont Blanc Shortcake

• 45 grams Cream cheese
• 1 tsp Lemon juice
• 1 tsp Milk
• 60 grams Creme Chantilly
• 6 berries Raspberries for the cream
• 5 berries Raspberries for decoration
• 30 grams Water
• 10 grams Sugar
• 1 Egg
• 40 grams Caster sugar
• 30 grams Cake flour
• 1 tbsp Milk
• 10 grams Butter
• 100 grams Heavy cream
• 20 grams Granulated sugar

1. Make the spongecake.
2. Add the egg whites to a bowl.
3. Add the sugar a little at a time while beating with a hand mixer to thoroughly form fluffy peaks.
4. Switch to a rubber spatula, add in the egg yolk, and roughly mix together.
5. Add the sifted powdered ingredients in 4-5 batches and use a rubber spatula to mix it in using a cutting motion without kneading.
6. Add the next batch of powdered ingredients once the previous batch has been just about mixed in.
7. Mix together the milk and butter.
8. Heat in the microwave.
9. Add a little bit of the batter from Step 3.
10. Put the mixture from Step 4 back into the bowl.
11. The batter is complete when the batter drips down like a ribbon.
12. Pour into a parchment paper lined cake mold, tap it against the counter 2-3 times to get rid of air bubbles, and bake for 20-25 minutes at 170C (or 338 F).
13. Once it has finished baking, drop it once from a high location right away to get rid of excess air.
14. Remove from the mold, flip it over, and let cool as-is with the parchment paper.
15. Slice off the browned surfaces from the top and sides.
16. Slice and divide into 3 slices.
17. Since it's a pound cake mold, I think it's easy to slice.
18. Cut them pretty thinly.
19. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar.
20. Set aside to cool.
21. Add the creme Chantilly ingredients to a bowl and whip.
22. Make the cheese cream.
23. In a separate bowl, add the cheese, lemon juice, and milk.
24. Knead to mix well, then mix in 60 g of Step 11.
25. 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 11.
26. Place the center slice of cake on top and spread with more syrup.
27. Add crushed raspberries to the remaining creme Chantilly to make a raspberry cream.
28. Spread the raspberry cream on the center cake for the second layer.
29. Top with the last slice of cake and spread on the syrup.
30. Thinly coat with a small amount of the cheese cream.
31. Put the cream in a piping bag and use a Mont Blanc piping tip to pipe onto the cake.
32. Once it's all assembled, it's finished.
33. Let cool completely in the refrigerator.
34. Cut into 5 pieces, decorate, and enjoy!
35. It goes very well with strong black coffee.
36. This is the sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake
37. Here is a strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake
38. Here is a Matcha Green Tea Adzuki Bean Version: https://cookpad.com/en/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake
39. Here is the orange and chocolate version: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake

cream cheese, lemon juice, milk, chantilly, raspberries, raspberries, water, sugar, egg, sugar, flour, milk, butter, heavy cream, sugar

Taken from cookpad.com/us/recipes/170975-raspberry-cheese-mont-blanc-shortcake (may not work)