Steps to Make Favorite Matcha Chocolate Adzuki Mont Blanc Shortcake

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We hope you got insight from reading it, now let’s go back to matcha chocolate adzuki mont blanc shortcake recipe. You can cook matcha chocolate adzuki mont blanc shortcake using 19 ingredients and 22 steps. Here is how you do it.

The ingredients needed to prepare Matcha Chocolate Adzuki Mont Blanc Shortcake:

  1. You need of Azuki Bean Cream.
  2. Take 60 grams of Creme Chantilly.
  3. Provide 20 grams of Tsubu-an.
  4. Prepare of Creme Chantilly.
  5. Get 100 grams of Heavy cream.
  6. Use 20 grams of Sugar.
  7. Provide of Syrup.
  8. Take 30 grams of Water.
  9. You need 10 grams of Sugar.
  10. Use of Sponge Cake.
  11. Take 1 of Egg.
  12. You need 40 grams of Caster sugar.
  13. Take 30 grams of Cake flour.
  14. Take 1 tbsp of Milk.
  15. Take 10 grams of Butter.
  16. Provide of Matcha Chocolate Cream.
  17. Use 15 grams of White chocolate.
  18. Use 2 grams of Matcha (for baking).
  19. Take 60 grams of Creme Chantilly.

Instructions to make Matcha Chocolate Adzuki Mont Blanc Shortcake:

  1. 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..
  2. Switch to a rubber spatula and mix in the egg yolk all at once..
  3. 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..
  4. Heat the milk and butter together in the microwave. Add a small amount of the batter from Step 3 and mix in..
  5. Return Step 4 into the bowl and mix it in well. The batter is ready once it is thick like ribbons..
  6. 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..
  7. 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..
  8. Scrape the browned surfaces on the top and bottom with a knife..
  9. Slice into 3 equal pieces. Since it's a pound cake mold, it should be easy to slice. Slice thinly as possible..
  10. Add the Creme Chantilly ingredients to a bowl and whip. Transfer 60 g to a different bowl to use for the matcha cream..
  11. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool..
  12. 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..
  13. Add anko to the remaining Step 10 creme Chantilly and combine..
  14. Spread the anko whipped cream on the second layer, lay the top layer of the cake and spread with syrup. Move to the refrigerator..
  15. Melt white chocolate in a bowl, add the matcha and mix together. Mix in the reserved creme Chantilly for the matcha cream..
  16. Spread a thin layer of the matcha cream on Step 14..
  17. 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..
  18. Cut the cake into 5 pieces, decorate, and it's done! Enjoy with a cup of tea..
  19. Here is the sweet potato version:
  20. The strawberry version:
  21. Here is the Raspberry Cheese version:
  22. This one's orange and chocolate:

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