Raspberry cakes
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 16 pcs.
Complexity: easily
Quantity: 16 pcs.
Ready-made sugar cookie dough can serve as the base for a dessert that will delight anyone who drops by for a cup of tea. Simply add raspberry jam, lemon zest, and chopped pecans, and voila – Sandra Lee's Raspberry Shortcakes!
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.
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 package (500g) frozen sugar cookie dough (defrosted)
- 3/4 tsp lemon essence
- 1/2 cup seedless raspberry jam
- 1/4 cup finely chopped pecans
We recommend
Recipes with similar ingredients: shortcrust pastry, lemon essence, raspberry jam, pecans
Cooking the dish according to the recipe:
- Preheat oven to 180°C (350°F). Line a 20x20cm glass baking dish with enough foil to overhang both sides.
- Add lemon extract to the batter and mix well. Using damp fingers, spread 2/3 of the batter over the bottom of the pan. Spread the jam over the batter. Crumble the remaining batter evenly over the jam. Sprinkle with pecans. Bake until the edges are golden brown and the center is set, about 35 minutes. Cool in the pan. To remove the finished cake, pull the edges of the foil. The cake will be soft, so carefully cut it into 5x5 cm squares or diagonally into triangles.
Categories:
recipe / Festive dishes / Desserts / Cakes / American cuisine / Sandra Lee
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