Easy Recipe: Appetizing Sweet Potato Mont Blanc Shortcake

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Before you jump to Sweet Potato Mont Blanc Shortcake recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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Maybe the food isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. Possibly the realization that an oven uses 75% more energy will motivate you to use the microwave more. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use a great deal less energy, by using countertop appliances. Many people incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is especially effective when it’s full before a cycle is going. Don’t dry the dishes using heat, use the cool dry or air dry functions to increase the money you save.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Green living is actually something we can all do, without difficulty. A lot of it really is merely using common sense.

We hope you got benefit from reading it, now let’s go back to sweet potato mont blanc shortcake recipe. To make sweet potato mont blanc shortcake you need 19 ingredients and 23 steps. Here is how you achieve that.

The ingredients needed to prepare Sweet Potato Mont Blanc Shortcake:

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

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