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Sweet Potato Mont Blanc Shortcake
Sweet Potato Mont Blanc Shortcake

Before you jump to Sweet Potato Mont Blanc Shortcake recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.

Enjoying healthy foods makes all the difference in the way we feel. We are likely to feel way less gross when we increase our daily allowance of nutritious foods and decrease our consumption of processed foods. Eating more fresh vegetables helps you feel a lot better than eating a slice of pizza. Sometimes it’s hard to find healthy foods for treats between meals. Finding snacks that help us feel better and enhance our stamina often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these healthy foods when you need an energy-boosting snack.

Certain foods made from whole grains are great for a easy snack. A piece of whole wheat toast, as an example is a great snack in the early morning. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than refined grains present in white bread.

You do not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight 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 do it.

The ingredients needed to prepare Sweet Potato Mont Blanc Shortcake:
  1. Take Sweet potato cream
  2. Take 100 grams Sweet potato
  3. Provide 15 grams Sugar
  4. Get 15 grams Milk
  5. Prepare 30 grams Creme Chantilly
  6. Prepare 1/2 tsp Rum (optional)
  7. You need 3 Candied chestnuts (wold in a bottle in the supermarkets)
  8. Prepare Syrup
  9. Use 30 grams Water
  10. You need 10 grams Sugar
  11. Use Creme Chantilly
  12. Use 100 grams Heavy cream
  13. Get 10 grams Sugar
  14. Provide Spongecake
  15. Use 1 Egg
  16. You need 40 grams White caster sugar
  17. Provide 30 grams Flour
  18. Use 1 tbsp Milk
  19. You need 10 grams 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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