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How To make Summer Fruit Shortcake
3 c Mixed fresh fruit
3 tb Granulated sugar
1 tb Lemon juice
1 c Strawberry puree
1 c Whipping cream, whipped
LEMON BISCUITS Milk Grated rind and juice of 1 -lemon 2 c All purpose flour
2 tb Granulated sugar
4 ts Baking powder
1/2 ts Salt
2 tb Shortening
2 tb Butter
Traditionally, fruit shortcakes are served on warm, split and buttered baking powder biscuits. For a change, try these Lemon Biscuits. Use any seasonal fruit such as strawberries, blueberries, blackberries,raspberries, red currants, plums and peaches. In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice; toss to mix well. Set aside. LEMON BISCUITS In measuring cup, add enough milk to lemon juice to make 2/3 cup; stir and set aside for 15 minutes to sour. In bowl, stir together flour,sugar, baking powder, salt and lemon rind; using pastry blender or two knives, cut in shortening and butter until well mixed. With fork, blend in soured milk to make soft dough. Don't overmix. Turn out dough onto lightly floured surface; knead 6-8 times. Roll out or pat dough to 1/2 inch thickness. Using floured 3 inch round cutter, cut out 6 biscuits. Sprinkle lightly with more sugar. Bake on greased baking sheet in 425 F oven for 12-15 minutes or until tops are browned. Let cool until warm;cut in half horizontally. Spoon fruit mixture onto bottom halves of biscuits, reserving some fruit for garnish. Stir strawberry puree with remaining sugar; spoon over fruit mixture. Top with dollop of whipped cream, then biscuit tops. Garnish with more cream and remaining fruit. Makes 6 servings. Origin: Canadian Living cooking collection: Great Desserts Shared by: Sharon Stevens.
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Amazing Fruit Cake Recipe - Easy Cake with mixed Fruits and Crumbles ????
This simple fresh and fruity cake is the perfect treat, not only in summer! Easy to make and topped with delicious fruits of your choice, this cake will quickly become one of your favorites!
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Ingredients:
1 1/2 cups all purpose flour (200g)
1/2 cup soft butter (120g)
1/2 cup brown sugar (100g)
1/2 tsp salt
1 1/2 cups all purpose flour (200g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter roomtemperature (90g)
1 cup sugar (200g)
1 egg
1/2 cup milk (120ml)
1 tsp vanilla extract
1 pound mixed fruit
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Amazing Berry Chantilly Cake Recipe
This Chantilly Cake is made with fluffy and moist vanilla cake layers and berry filling paired with luscious Chantilly cream. Fresh and light, this flavorful cake is perfect for all occasions and will melt in your mouth!
RECIPE:
There’s nothing more delightful than fresh berries served with whipped cream. This lovely Chantilly Cake recipe pairs the two up with a layered vanilla cake, creating a charming and delicate-looking cake where each bite is airy and sweet.
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Strawberry Cake Filling Recipe ????
Today I’m making a thick strawberry cake filling that is SO easy to make and tastes much better than any pre-made filling that you would buy at the grocery store. It’s super simple to make!
Strawberry Cake Filling
¾ Cup Water
3 Tablespoons Cornstarch
12 oz frozen unsweetened strawberries
¾ Cup Granulated Sugar
1 Tablespoon Lemon Juice
1. Pour water and cornstarch into a medium size sauce pan. Whisk into a slurry.
2. Pour strawberries, sugar and lemon juice into the pan and cook on medium-low for 10-15 minutes until the strawberries have broken down. Use a potato masher to mash the strawberries into a chunky consistency.
3. Once the filling has darkened and thickened up, transfer to a bowl and refrigerate to cool it down completely.
*The filling will last in the refrigerator for about a week. After the cake is filled, store it in the refrigerator. However, you can keep it out at room temperature for a few hours. Enjoy!
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How To Make German Fruit Cake Recipe (Obsttorte)
This German Fruit Cake recipe has a super soft cake base, is loaded with glazed berries and the secret ingredient frosting has amazing flavor! Our spin on the classic Obstkuchen Obsttorte (Fruit Cake).
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MORE FRUIT CAKES:
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This fruit cake is great for any special occasion, including Christmas and Easter ????
????INGREDIENTS HOW TO MAKE GERMAN FRUIT CAKE:
For the Sponge Cake:
3 large eggs, room temperature
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/2 tsp vanilla extract
For the Fruit & Glaze Decorating:
1 1/2 cups mixed berries
3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water
For the Frosting:
1 cup heavy whipping cream, chilled
4 Tbsp (45 grams) Instant Pudding Mix (White chocolate flavored - I used Godiva brand)
3 Tbsp powdered sugar
2 Tbsp milk, or to reach desired texture
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Oats, Apple, Yogurt and Blueberries! Delicious and Easy Diet Cake Recipe!
How to make a delicious cake with oats, apple and blueberries. The best cake with oats, apple and blueberries. You will want to make it every day!
Great taste from simple ingredients! Light dessert for breakfast in 5 minutes! The recipe is simple and quick, but very tasty. Easy dessert recipe in 5 minutes. All I can say is that it was over very quickly, and I will definitely do it again soon.
Ingredients:
130 g oat flakes(gluten free) (1 1/2 cup)
240 ml hot water (1 cup)
leave to soak for 5 minutes
2 eggs
30 g(2 1/2 tbsp) sweetener(stevia/or your choice)
1 tsp vanilla extract
120 g yogurt (1/2 cup)
50 g melted and cooled butter(1/4 cup)
1 apple
80 g blueberries (2.5 oz)
7 g baking powder (1/2 tbsp)
20 x 8 cm baking form(7.9 x 3.1 inch)
bake for 50 minutes at 180°C/ 360°F
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FRESH Summer Strawberry Sponge Cake Recipe
Light and delicate, a towering sponge cake is an ode to the airy effect of whipped egg whites. A thick slice served with fresh fruit and whipped cream is always a favorite, but take it up a notch with macerated strawberries and rich mascarpone whipped cream for a perfect contrast to the pillowy cake.
Serves: 8-12
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---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
1 Sponge Cake 18-20 cm (7-8 inches) Recipe here ➡️
Strawberries:
* 600 g hulled & quartered strawberries (1 pint)
* 1/4 cup (45 g) powdered sugar
* Juice of 1/2 lemon
*
Mascarpone Whipped Cream:
* 16 oz (500 g) cold mascarpone
* 1+2/3 cup (400 g) whipping cream cold (fat 30-33%)
* 1 cup (100 g) sifted powdered sugar
????????Instructions:
✅ Bake 1 sponge cake 18-20 cm (7-8 inches). Allow to cool completely.
Strawberries:
✅Place quartered strawberries, lemon juice and sugar into a medium bowl. Stir to combine.
Let sit for 15mins.
✅Drain strawberries before using in cake. Reserve syrup to drizzle on cake layers during assembly if desired.
Mascarpone whipped cream:
✅In the bowl beat together the mascarpone, cream and vanilla using a hand mixer on medium-low speed (2 out off 5) until stiff peaks form, about 3 minutes.
❗️Be careful not to over beat as the mascarpone will curdle❗️
✅Use immediately, or cover and refrigerate for up to 2 hours.
Assembly:
✅Use a sharp serrated knife, carefully cut the cake horizontally into three layers of even thickness.
✅Place the bottom layer on a cake plate, cut side up. Drizzle with milk or reserved strawberry syrup if desired.
✅Roughly spread 1/3 of the mascarpone cream over the top of the layer. I used the back of a large spoon to do this.
✅Place 1/3 of quartered strawberries on top.
✅Place the middle cake layer on top and spread with another third of the mascarpone whipped cream and strawberries. Place the top cake layer on top, cut side down, and spread just with the remaining mascarpone whipped cream.
✅Refrigerate before serving about 2 hours. Serve same day.
✅Garnish with remaining 1/3 of quartered strawberries and serve immediately.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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