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.
2. 
   
3. Switch to a rubber spatula, add in the egg yolk, and roughly mix together.
4. 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.
5. Mix together the milk and butter. Heat in the microwave. Add a little bit of the batter from Step 3.
6. Put the mixture from Step 4 back into the bowl. The batter is complete when the batter drips down like a ribbon.
7. 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 170°C (or 338 F).
8. 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.
9. Slice off the browned surfaces from the top and sides.
10. Slice and divide into 3 slices. Since it's a pound cake mold, I think it's easy to slice. Cut them pretty thinly.
11. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool.

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