Plum shortcakes with sesame seeds

Votes: 1

Time: 3 hours 45 minutes
Complexity: easily
Servings: 6

Although this layered dessert with a shortbread crust, fruit pieces, and whipped cream is traditionally a strawberry shortcake, its fruit filling is incredibly versatile, and it's equally delicious with other berries and fruits, such as juicy plums. The plums are thinly sliced and simmered with sugar and vanilla until the pieces are coated in a delicious syrup. Once the filling has cooled completely, spoon it onto freshly baked shortbreads along with honey-scented whipped cream. To give the shortbreads a warm, nutty flavor that pairs beautifully with the plums, tahini and sesame seeds are mixed into the dough.

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:

1.5 cups premium flour
1/4 cup sugar
1/4 cup toasted sesame seeds
2 tbsp. l. sesame tahini paste
1 tbsp. baking powder
0.5 tsp salt
90 g chilled butter
2/3 cup heavy cream
1 large egg
0.7 kg red plums (about 4 pcs.), pitted, cut into thin slices
Half a vanilla bean, cut in half lengthwise
1 cup cold heavy cream for frosting
2 tablespoons of honey

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, plums, tahini, sesame

Cooking the dish according to the recipe:

Bake the cakes: Line a baking sheet with parchment paper. Combine flour, granulated sugar, baking powder, sesame seeds, in a food processor. tahini Add the butter and salt and pulse until combined. Add the butter and pulse until the butter is pea-sized pieces. In a small bowl, whisk the cream and egg together. 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 dough ball with melted butter and sprinkle with sesame seeds. Bake until golden brown and a toothpick inserted into the center comes out clean, 20-30 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
Meanwhile, prepare the filling.In a medium saucepan, combine the plums with the sugar and vanilla; let sit for 30 minutes. Cook over medium heat until the juices thicken and begin to simmer, 10-15 minutes. Remove the vanilla bean and transfer the plums to a bowl. Let cool to room temperature, at least 2 hours.
In a medium bowl, beat the cream and honey with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
Divide each cake layer in half and fill with plums and whipped cream.