Raspberry Cheese Mont Blanc Shortcake

Ingredients
Cheese Cream

  • 45 grams Cream cheese
  • 1 tsp Lemon juice
  • 1 tsp Milk
  • 60 grams Creme Chantilly

Frozen Raspberries

  • 6 berries Raspberries for the cream
  • 5 berries Raspberries for decoration

Syrup

  • 30 grams Water
  • 10 grams Sugar
  • Spongecake
  • 1 Egg
  • 40 grams Caster sugar
  • 30 grams Cake flour
  • 1 tbsp Milk
  • 10 grams Butter

Creme Chantilly (whipped cream)

  • 100 grams Heavy cream
  • 20 grams Granulated sugar

Steps

  1. Make the spongecake. Add the egg whites to a bowl. Add the sugar a little at a time while beating with a hand mixer to thoroughly form fluffy peaks.
Raspberry Cheese Mont Blanc Shortcake

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