Sunday, October 07, 2007

Summer Shortcake

Really fresh and delicious. If you don't have fresh ginger for the shortcake, omit it. It will just taste more traditional. The fruit mixture is nice, but use whatever combination of fruit you have on hand. This recipe calls for a food processor, but you could do it all by hand.

Preheat oven to 450

Raspberry Sauce:
3 C fresh raspberries
1/4 C sugar
2 Tbl water
2 tsp lemon juice (fresh)

Shortcake:
1 1/2" fresh ginger peeled
2 C flour
1/2 C sugar
1 Tbl plus 1 tsp baking powder
1/2 tsp cream of tartar
1/4 tsp salt
1/2 C butter, chilled and roughly cut into tablespoon-size chunks
1 C chilled whipping cream

Fruit:
2 C strawberries
1 C blackberries
1 C blueberries
1 C Bing cherries, halved and pitted
fresh mint

Whipped Cream:
1 C whipping cream
3 tbl sugar (preferably confectioners sugar)
1 tsp vanilla

Sauce: Puree all ingredients in processor and set aside.

Shortcake: Butter 2 8" cake pans. With machine running, chop ginger. Add dry ingredients. Turn machine off and add butter. Turning machine off and on, cut butter in until mixture resembles course meal. Turn machine on and pour cream through tube. Mix about 5 secs, do not let it form a ball. Chill. Divide into 2 balls, flatten slightly. Place into cake pans and pat out to fill pans. Bake 12 minutes. Let cool on racks.

Whipped Cream: In a chilled bowl, whip cream slightly. Add sugar and beat until moderately thick. Add vanilla.

Fruit: Stir fruit & sauce together

Assembly: Layer cake, fruit, whipped cream twice.



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