Pineapple-citrus shortcakes

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 6

These shortcakes are made with shortcrust pastry layers delicately flavored with lime and lemon. To ensure they're crisp and flaky, it's important not to overwork the dough, but rather to gather it into a ball. After baking, the layers are split horizontally and sandwiched together with a delicious filling of fresh pineapple, sugar, and orange and lime zest, topped with whipped cream and a pinch of allspice, whose spicy notes perfectly enhance the citrus flavor of the dessert. Before serving, let the filling rest to allow all the juices and fruit flavors to meld.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
1/4 cup granulated sugar
1 tbsp. baking powder
0.5 tsp salt
Grated zest of 1 lemon
Grated zest of half a lime
90 g chilled unsalted butter, cut into small pieces
3/4 cup heavy cream
1 large egg
Clear decorative sugar, for sprinkling
Half a large pineapple, peeled and cut into 0.5 cm pieces.
7 tablespoons of granulated sugar
1 teaspoon finely grated orange zest
1 cup cold heavy cream
1/4 tsp ground allspice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream, allspice, lemon zest, Pineapple

Cooking the dish according to the recipe:

Bake the cakesLine a baking sheet with parchment paper. Combine the flour, granulated sugar, baking powder, lime and lemon zest, and salt in a food processor and pulse until combined. Add the butter and pulse on high until the butter forms pea-sized chunks. In a small bowl, beat the cream with the egg and lemon juice. With the food processor running, pour the cream over the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead by hand 3-4 times.
Using a large ice cream scoop or measuring cup, place 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet, spacing them 2-3 inches apart. Refrigerate until set, about 30 minutes.

Preheat oven to 200°C (400°F). Lightly brush each ball of dough with heavy cream and sprinkle with sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
Meanwhile, prepare the filling.Toss pineapple with 5 tablespoons sugar, orange zest, and lime zest, cover, and refrigerate for at least 1 hour or up to 6 hours.
In a medium bowl, beat the cream with the remaining 2 tablespoons sugar and allspice using a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
Divide each cake layer in half and fill with pineapple and whipped cream.

Categories:

recipe / Summer dishes / Comfort food / Mixer / Desserts / Cookie / Cakes / / Food Network - recipes / American cuisine