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Matcha Chocolate Adzuki Mont Blanc Shortcake

Matcha Chocolate Adzuki Mont Blanc Shortcake

This delicious cake has a strong Japanese flavor. It's filled with adzuki cream and topped with a dollop of matcha chocolate whipped cream.

Ingredients: 1 pound cake mold

Sponge Cake
Egg
1
Caster sugar
40 g
Cake flour
30 g
Milk
1 tablespoon
Butter
10 g
Creme Chantilly
Heavy cream
100 g
Sugar
20 g
Syrup
Water
30 g
Sugar
10 g
Azuki Bean Cream
Creme Chantilly
60 g
Tsubu-an
20 g
Matcha Chocolate Cream
White chocolate
15 g
Matcha (for baking)
2 g
Creme Chantilly
60 g

Steps

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 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 a sweet potato version. Recipe ID: 1596698. Sweet Potato Mont Blanc Shortcake.
20. Here is a strawberry version. Recipe ID: 1666993 Strawberry Mont Blanc Shortcake.
21. Here is a raspberry version. Recipe ID: 1733190. Raspberry Cheese Mont Blanc Shortcake.
22. Here is a chocolate version. Recipe ID: 1770284. Orange Chocolate Mont Blanc Shortcake.

Story Behind this Recipe

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.