Recipe: Tasty Matcha Chocolate Adzuki Mont Blanc Shortcake

Adelaide Black

Page content

Recipe: Tasty Matcha Chocolate Adzuki Mont Blanc Shortcake Delicious, fresh and tasty.

Matcha Chocolate Adzuki Mont Blanc Shortcake. Great recipe for Matcha Chocolate Adzuki Mont Blanc Shortcake. I made anpan (a bread roll filled with anko) and had just a little bit of tsubu-an leftover, so I thought up this cake. I also had sponge cakes in the freezer, so I made this quite easily.

This snowy mountain look of the cake, following the meaning of the name in.

This is my third Mont Blanc Shortcake recipe.

When I want to make a small, savory shortcake using a mont blanc piping tip and lots of cream, I always use this cake.

You can cook Matcha Chocolate Adzuki Mont Blanc Shortcake using 19 ingredients and 22 steps. Here is how you cook that.

Ingredients of Matcha Chocolate Adzuki Mont Blanc Shortcake

Prepare of Azuki Bean Cream.
Prepare 60 grams of Creme Chantilly.
Prepare 20 grams of Tsubu-an.
It’s of Creme Chantilly.
It’s 100 grams of Heavy cream.
It’s 20 grams of Sugar.
It’s of Syrup.
It’s 30 grams of Water.
You need 10 grams of Sugar.
Prepare of Sponge Cake.
You need 1 of Egg.
You need 40 grams of Caster sugar.
It’s 30 grams of Cake flour.
It’s 1 tbsp of Milk.
You need 10 grams of Butter.
It’s of Matcha Chocolate Cream.
Prepare 15 grams of White chocolate.
Prepare 2 grams of Matcha (for baking).
You need 60 grams of Creme Chantilly.

This time, I had some frozen raspberries in the freezer and used some cheap cream cheese.

How to make matcha adzuki mousse cake, mocha mousse cake filling, mocha mousse cake

home cooking With an Oreo crust and layers of creamy mousse, this.

Un cake matcha tout simple, et délicieux,.

Matcha Chocolate Adzuki Mont Blanc Shortcake instructions

Make the sponge cake layer. Add the egg white to a bowl. Add the sugar little by little while whipping well with a hand mixer..
Switch to a rubber spatula and mix in the egg yolk all at once..
Add in the sifted dry ingredients in 4-5 batches. Cut in with a rubber spatula to mix. Add the next batch before the flour completely is incorporated..
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 it in well. The batter is ready once it is thick like ribbons..
Line a pound cake mold with parchment paper and add the mixture. Rap it against a flat surface 2-3 times to release air bubbles. Bake for 20-25 minutes in a 170°C (338 F) oven..
As soon as it has finished baking, drop it from a height to release air bubbles. Remove it from the mold and turn it upside down, with the parchment paper to cool..
Scrape the browned surfaces on the top and bottom with a knife..
Slice into 3 equal pieces. Since it's a pound cake mold, it should be easy to slice. Slice thinly as possible..
Add the Creme Chantilly ingredients to a bowl and whip. Transfer 60 g to a different bowl to use for the matcha cream..
Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool..
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. Place the center slice of cake on top and spread with more syrup..
Add anko to the remaining Step 10 creme Chantilly and combine..
Spread the anko whipped cream on the second layer, lay the top layer of the cake and spread with syrup. Move to the refrigerator..
Melt white chocolate in a bowl, add the matcha and mix together. Mix in the reserved creme Chantilly for the matcha cream..
Spread a thin layer of the matcha cream on Step 14..
Put the cream in a piping bag and use a Mont Blanc piping tip to pipe on the cake. Once it's all assembled, it's finished. Let cool completely in the refrigerator..
Cut the cake into 5 pieces, decorate, and it's done! Enjoy with a cup of tea..
Here is the sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake