Danish raspberry shortcake

Danish raspberry shortcake

By
From
Baking
Serves
6
Photographer
Vanessa Levis

I first tried this on a visit to Denmark. I loved Denmark and felt a great affinity with both Denmark and Finland. I think perhaps because there might be some link with the Scots. There is something in our humour and our approach to food that is similar.

Ingredients

Quantity Ingredient
1/2 quantity shortcake pastry

Topping

Quantity Ingredient
400-500g raspberries
1/3 cup redcurrant jelly
1 tablespoon water
1/2 cup cream

Method

  1. Wrap the pastry in plastic wrap and chill for 30 minutes.
  2. Preheat the oven to 190°C. Lightly grease a baking tray.
  3. Roll or pat out the pastry to an 18–20 cm round and crimp the edges. Place on the prepared baking tray and bake for 15–20 minutes or until the pastry is a pale biscuit colour; do not allow to brown. Remove from the oven and cool on a wire rack.
  4. Place the pastry on a serving plate and cover with the raspberries. Rub the redcurrant jelly through a sieve into a small, heavy saucepan. Add the water and heat slowly to boiling point, stirring, then boil until thick enough to coat a spoon thinly and the last drops are sticky as they fall from the spoon. Brush the warm glaze over the raspberries.
  5. When the glaze is quite cold, whip the cream, and, using a piping bag fitted with a 1 cm star tube, pipe a border of tiny rosettes round the edge of the shortcake.

Variation

  • Apricot shortcake

    Follow recipe for Danish Raspberry Shortcake but use well-drained poached or canned apricots instead of the raspberries, and replace the redcurrant glaze with apricot glaze (made by boiling 1/2 cup apricot jam with 2 tablespoons water, stirring frequently, until mixture is clear and will drop from a spoon). Brush pastry base with 2–3 tablespoons glaze before arranging the fruit on top, to prevent the juices from soaking into the pastry, then use the remaining glaze to brush over the fruit.
Tags:
baking
bakery
margaret
fulton
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