Matcha Chocolate Adzuki Mont Blanc Shortcake

• 60 grams Creme Chantilly
• 20 grams Tsubu-an
• 100 grams Heavy cream
• 20 grams Sugar
• 30 grams Water
• 10 grams Sugar
• 1 Egg
• 40 grams Caster sugar
• 30 grams Cake flour
• 1 tbsp Milk
• 10 grams Butter
• 15 grams White chocolate
• 2 grams Matcha (for baking)
• 60 grams Creme Chantilly

1. Make the sponge cake layer.
2. Add the egg white to a bowl.
3. Add the sugar little by little while whipping well with a hand mixer.
4. Switch to a rubber spatula and mix in the egg yolk all at once.
5. Add in the sifted dry ingredients in 4-5 batches.
6. Cut in with a rubber spatula to mix.
7. Add the next batch before the flour completely is incorporated.
8. Heat the milk and butter together in the microwave.
9. Add a small amount of the batter from Step 3 and mix in.
10. Return Step 4 into the bowl and mix it in well.
11. The batter is ready once it is thick like ribbons.
12. Line a pound cake mold with parchment paper and add the mixture.
13. Rap it against a flat surface 2-3 times to release air bubbles.
14. Bake for 20-25 minutes in a 170C (338 F) oven.
15. As soon as it has finished baking, drop it from a height to release air bubbles.
16. Remove it from the mold and turn it upside down, with the parchment paper to cool.
17. Scrape the browned surfaces on the top and bottom with a knife.
18. Slice into 3 equal pieces.
19. Since it's a pound cake mold, it should be easy to slice.
20. Slice thinly as possible.
21. Add the Creme Chantilly ingredients to a bowl and whip.
22. Transfer 60 g to a different bowl to use for the matcha cream.
23. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar.
24. Set aside to cool.
25. On the slice of sponge cake for the bottom, spread on the syrup with a brush and coat with a little bit of Step 10.
26. Place the center slice of cake on top and spread with more syrup.
27. Add anko to the remaining Step 10 creme Chantilly and combine.
28. Spread the anko whipped cream on the second layer, lay the top layer of the cake and spread with syrup.
29. Move to the refrigerator.
30. Melt white chocolate in a bowl, add the matcha and mix together.
31. Mix in the reserved creme Chantilly for the matcha cream.
32. Spread a thin layer of the matcha cream on Step 14.
33. Put the cream in a piping bag and use a Mont Blanc piping tip to pipe on the cake.
34. Once it's all assembled, it's finished.
35. Let cool completely in the refrigerator.
36. Cut the cake into 5 pieces, decorate, and it's done!
37. Enjoy with a cup of tea.
38. Here is the sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake
39. The strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake
40. Here is the Raspberry Cheese version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake
41. This one's orange and chocolate: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake

chantilly, heavy cream, sugar, water, sugar, egg, sugar, flour, milk, butter, white chocolate, chantilly

Taken from cookpad.com/us/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake (may not work)