Orange Chocolate Mont Blanc Shortcake.
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Ingredients of Orange Chocolate Mont Blanc Shortcake
- You need of Sponge Cake.
- Prepare 1 of Egg.
- Prepare 40 grams of Caster sugar.
- Prepare 25 grams of ●Cake flour.
- Prepare 5 grams of ●Cocoa powder.
- You need 1 tbsp of Milk.
- It’s 10 grams of Unsalted butter.
- You need of Chocolate Cream.
- You need 100 grams of Heavy cream (dairy).
- You need 10 grams of Sugar.
- It’s 30 grams of Sweet chocolate.
- It’s of Syrup.
- It’s 30 grams of Water.
- It’s 10 grams of Sugar.
- Prepare of Topping & Filling.
- It’s 1 of Orange.
- It’s 1 of Cocoa powder.
Orange Chocolate Mont Blanc Shortcake step by step
- Make the sponge cake. Add the egg white to a bowl. Add the sugar little by little while whipping until firm with a hand mixer..
- Switch to a rubber spatula and add in the egg yolk at once. Mix together..
- Add in the sifted ● ingredients in 2-3 batches and use a rubber spatula to cut in without kneading. Add the next batch right before the the previous batch completely blends in..
- Heat the milk and butter together in the microwave. Add a small amount of the batter from Step 3 and mix in..
- Return Step 4 into the bowl and mix in well. The batter is ready once it's thick like ribbons..
- Line a pound cake mold with parchment paper and pour in the batter. Rap it against the counter 2-3 times to release air bubbles. Bake for 20-25 minutes in a 170°C oven..
- As soon as it has finished baking, drop it from a height to prevent it from collapsing. Remove it from the mold and turn it upside down, with the parchment paper still on, to cool..
- Scrape off the browned surfaces on the top and bottom with a knife. Slice into 3 equal pieces..
- Peel off the skin of the orange with a knife. Neatly remove the seeds. Set aside some slices for the decoration..
- The rest will be for the filling, so cut diagonally..
- Mix together the heavy cream and the sugar and whip until soft peaks form. Add in the melted chocolate and whip until firm to make the filling..
- Put the syrup ingredients in a container and heat in the microwave until the sugar dissolves. Let cool..
- Spread the syrup onto the bottom layer of cake with a pastry brush. Then spread the heavy cream. Place the center piece of cake on top and spread more syrup..
- Spread on some cream and lay the orange pieces. Thickly spread on more cream to cover the oranges. Top with the last layer of sponge cake..
- Spread some syrup on the top surface and thinly spread on some cream..
- Place the remaining cream into a piping bag with a mont blanc style piping tip. Pipe on the mont blanc topping. Cool in the refrigerator..
- Dust the top surface with cocoa powder, cut the cake into 5 pieces, decorate, and it's finished!.
- Here is a strawberry version.Strawberry Mont Blanc Shortcake. https://cookpad.com/us/recipes/170725-strawberry-mont-blanc-shortcake.
- Here is a sweet potato version.Sweet Potato Mont Blanc Shortcake. https://cookpad.com/us/recipes/170951-sweet-potato-mont-blanc-shortcake.
- Here is a raspberry version.. Raspberry Cheese Mont Blanc Shortcake. https://cookpad.com/us/recipes/170975-raspberry-cheese-mont-blanc-shortcake.
- Here is a matcha adzuki version.Matcha Chocolate Adzuki Mont Blanc Shortcake. https://cookpad.com/us/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake.
recipe by cookpad.japan @cookpad