Danish raspberry shortcake

Danish raspberry shortcake

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient

Shortcake pastry

Quantity Ingredient
300g plain flour
pinch salt
185g butter
5 tablespoons icing sugar, sifted
2 egg yolks
few drops natural vanilla extract

Topping

Quantity Ingredient
500g raspberries
4 tablespoons redcurrant jelly
1 tablespoon water
125ml cream

Method

  1. Sift flour and salt onto work surface and make a well in centre. Place remaining pastry ingredients in well and work together with fingertips of one hand. With other hand, use a metal spatula to draw flour quickly into centre to make a smooth dough.
  2. Wrap pastry in plastic wrap and chill for 30 minutes. Roll or pat out to an 18–20 cm round and crimp the edges. Place on a lightly greased baking tray. Bake in a preheated moderately hot oven (190°C) for 15–20 minutes or until pastry is a pale biscuit colour; do not allow to brown. Remove from oven and cool on a wire rack.
  3. Place pastry on a serving plate and cover with raspberries. Rub redcurrant jelly through a sieve into a small, heavy saucepan. Add water and heat slowly to boiling point, stirring, then boil until thick enough to coat a spoon thinly and last drops are sticky as they fall from the spoon.
  4. Brush warm glaze over raspberries. When quite cold, whip cream, and, using a piping bag fitted with a 1 cm star tube, pipe a border round top of shortcake.

Variation

  • Apricot shortcake: Follow recipe above but use well-drained poached or tinned apricots instead of raspberries, and 5–6 tablespoons apricot glaze instead of redcurrant glaze. Brush pastry base with 2–3 tablespoons of glaze before arranging fruit on top, to prevent juices from soaking into pastry, then use remaining glaze to brush over fruit.
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