Raspberry Cheese Mont Blanc Shortcake - cream cheese

Method

• 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.
• Switch to a rubber spatula, add in the egg yolk, and roughly mix together.
• Add the sifted powdered ingredients in 4-5 batches and use a rubber spatula to mix it in using a cutting motion without kneading.
• Add the next batch of powdered ingredients once the previous batch has been just about mixed in.
• Mix together the milk and butter.
• Heat in the microwave.
• Add a little bit of the batter from Step 3.
• Put the mixture from Step 4 back into the bowl.
• The batter is complete when the batter drips down like a ribbon.
• Pour into a parchment paper lined cake mold, tap it against the counter 2-3 times to get rid of air bubbles, and bake for 20-25 minutes at 170C (or 338 F).
• Once it has finished baking, drop it once from a high location right away to get rid of excess air.
• Remove from the mold, flip it over, and let cool as-is with the parchment paper.
• Slice off the browned surfaces from the top and sides.
• Slice and divide into 3 slices.
• Since it's a pound cake mold, I think it's easy to slice.
• Cut them pretty thinly.
• Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar.
• Set aside to cool.
• Add the creme Chantilly ingredients to a bowl and whip.
• Make the cheese cream.
• In a separate bowl, add the cheese, lemon juice, and milk.
• Knead to mix well, then mix in 60 g of Step 11.
• 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 11.
• Place the center slice of cake on top and spread with more syrup.
• Add crushed raspberries to the remaining creme Chantilly to make a raspberry cream.
• Spread the raspberry cream on the center cake for the second layer.
• Top with the last slice of cake and spread on the syrup.
• Thinly coat with a small amount of the cheese cream.
• Put the cream in a piping bag and use a Mont Blanc piping tip to pipe onto the cake.
• Once it's all assembled, it's finished.
• Let cool completely in the refrigerator.
• Cut into 5 pieces, decorate, and enjoy!
• It goes very well with strong black coffee.
• This is the sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake
• Here is a strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake
• Here is a Matcha Green Tea Adzuki Bean Version: https://cookpad.com/en/recipes/170738-matcha-chocolate-adzuki-mont-blanc-shortcake
• Here is the orange and chocolate version: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake