Strawberry Mont Blanc Shortcake

• 140 grams Heavy cream
• 15 grams Sugar
• 30 grams Water
• 10 grams Sugar
• 3 Strawberries for the filling
• 80 grams Creme Chantilly
• 40 grams Strawberries
• 3 ml Lemon juice
• 10 grams Sugar
• 1 Egg
• 40 grams Caster sugar
• 30 grams Cake flour
• 1 tbsp Milk
• 10 grams Butter

1. Make the spongecake.
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 powdered ingredients in 4-5 batches.
6. Cut in with a rubber spatula to mix.
7. Add the next batch before the powder completely disappears from the previous batch.
8. Heat up the milk and butter together in the microwave.
9. Add a small amount of the batter from Step 3 and mix it in.
10. Return Step 4 into the bowl and mix it in well.
11. The batter is ready once a ribbon dangles from the spatula when lifted.
12. Line a pound cake mold with parchment paper and add the mixture.
13. Knock it against the counter 2-3 times to release air bubbles.
14. Bake for 20-25 minutes in a 170C oven.
15. As soon as it has finished baking, drop it from a high place to release air bubbles.
16. Remove it from the mold and turn it upside down, with the parchment paper still intact, to cool.
17. Remove 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, I think it's easy to slice.
20. Cut them pretty thinly.
21. Whip together the ingredients for the creme Chantilly in a bowl.
22. Take out 80 g from the strawberry 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 spongecake that will be used for the bottom, spread on syrup with a paintbrush and coat with a little bit of Step 10.
26. Place the center slice of cake on top and spread with more syrup.
27. Coat with some cream, put on 4-5 slices of strawberries.
28. Cover with enough cream to hide the strawberries and top with the last layer of spongecake.
29. Spread on some syrup, spread on some cream, and chill in the refrigerator.
30. Make the strawberry cream.
31. Mix together all of the ingredients except for the cream.
32. Crush the strawberries or use a blender to create a strawberry puree.
33. Strain the strawberries.
34. Grind the strawberries with a spoon so that only the seeds are left behind.
35. (If you don't strain it, I think the seeds will get caught when piping the mont blanc.)
36. Mix in the cream and you have a strawberry cream.
37. Whip until thick.
38. Put in a piping bag with a mont blanc piping tip and pipe out the topping.
39. Chill in the refrigerator.
40. Once cooled, cut off a small amount from either end and cut into 5 pieces.
41. Decorate however you want and it's finished!
42. Here is a sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake
43. Here is a raspberry version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake
44. Here is a Matcha and Adzuki Bean version: https://cookpad.com/en/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake
45. Here is a chocolate version: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake

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

Taken from cookpad.com/us/recipes/170725-strawberry-mont-blanc-shortcake (may not work)