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.