Make the spongecake. 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 powdered ingredients in 4-5 batches. Cut in with a rubber spatula to mix. Add the next batch before the powder completely disappears from the previous batch.
Heat up the milk and butter together in the microwave. Add a small amount of the batter from Step 3 and mix it in.
Return Step 4 into the bowl and mix it in well. The batter is ready once a ribbon dangles from the spatula when lifted.
Line a pound cake mold with parchment paper and add the mixture. Knock 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 high place to release air bubbles. Remove it from the mold and turn it upside down, with the parchment paper still intact, to cool.
Remove the browned surfaces on the top and bottom with a knife.
Slice into 3 equal pieces. Since it's a pound cake mold, I think it's easy to slice. Cut them pretty thinly.
Whip together the ingredients for the creme Chantilly in a bowl. Take out 80 g from the strawberry 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 spongecake that will be used for the bottom, spread on syrup with a paintbrush and coat with a little bit of Step 10. Place the center slice of cake on top and spread with more syrup.
Coat with some cream, put on 4-5 slices of strawberries. Cover with enough cream to hide the strawberries and top with the last layer of spongecake.
Spread on some syrup, spread on some cream, and chill in the refrigerator.
Make the strawberry cream. Mix together all of the ingredients except for the cream. Crush the strawberries or use a blender to create a strawberry puree.
Strain the strawberries. Grind the strawberries with a spoon so that only the seeds are left behind. (If you don't strain it, I think the seeds will get caught when piping the mont blanc.)
Mix in the cream and you have a strawberry cream. Whip until thick.
Put in a piping bag with a mont blanc piping tip and pipe out the topping. Chill in the refrigerator.
Once cooled, cut off a small amount from either end and cut into 5 pieces. Decorate however you want and it's finished!
Here is a sweet potato version. Recipe ID: 1596698. Satsumaimo Mont Blanc Shortcake.
Here is a raspberry version. Recipe ID: 1733190. Raspberry Cheese Mont Blanc Shortcake.
Here is a Matcha and Adzuki Bean version. Recipe ID: 1765477. Matcha Chocolate Adzuki Mont Blanc Shortcake.
Here is a chocolate version. Recipe ID: 1770284. Orange Chocolate Mont Blanc Shortcake.
Story Behind this Recipe
The Sweet Potato Mont Blanc Shortcake Recipe ID: 1596698 that I made in the fall was really popular, so I decided to make a spring-type strawberry cake.
Since the spongecake batter is soft and sticky, please make sure to line the mold with parchment paper. If you cut a piece of parchment paper to match the size of the mold, you can fit it into the corners perfectly. Make sure to whip the cream for the filling until it's thick and sturdy.