Strawberry Mont Blanc Shortcake

Sponge:

3 eggs ~ separate

120g caster sugar

90g cake flour

3 tbsp milk

30g butter

Creme Chantilly ~ Whipped

140g heavy cream

15g sugar

Syrup

30g water

10g sugar

Strawberry Cream

80g heavy cream

40g strawberry puree

3ml lemon juice

15g sugar

Directions/Instructions:

1. To make the sponge cake, add the egg whites to a bowl. Add the sugar little by little while whipping well with a hand mixer.
2. Switch to a rubber spatula and fold in the egg yolk simultaneously.
3. Sift in cake flour in batches.  Cut in with a rubber spatula to mix.  Add the next batch before the flour completely disappears from the previous batch.
4. Heat the milk and butter together in the microwave. Add a small amount of the batter to the milk mixture, mixing well.
5. Repeat the procedure till the batter finishes.  The batter is ready once a ribbon dangles from the spatula when lifted.
6. 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 mins at 170 deg C.
7. As soon as it has finished baking, remove it from the oven and drop it from a high place to release air bubbles. Then, remove it from the mold and turn it upside down, keeping the parchment paper intact to cool.
8. Remove the browned surfaces on the top and bottom with a knife.  Slice into 3 equal parts.
9. In a bowl, whisk together the ingredients for the Chantilly creme. Remove 80g from the whipped cream and set aside for Strawberry Cream. 
10. Put the syrup ingredients in a container. Heat in the microwave to dissolve the sugar. Set aside to cool.
11. Use a paintbrush to coat the slice of sponge cake used for the bottom with syrup. Then, place the center slice of cake on top and spread with more syrup.
12. Coat with cream and add 4-5 slices of strawberries. Cover with enough cream to hide the strawberries, then top with the last layer of sponge cake.
13. To make strawberry cream, mix all the ingredients except for the cream. Crush the strawberries or use a blender to create a strawberry puree.
14. Strain the strawberry puree. Grind the strawberries with a spoon so only the seeds remain. Mix in the cream and whip until thickened.
15. Put the topping in a piping bag with a Mont Blanc piping tip and pipe it out. Chill in the refrigerator. Once cooled, cut off a small amount from either end and divide it into five portions. Decorate with a fresh strawberry.