Chocolate shortbread with raspberries
Votes: 1
Time: 1 hour 50 min.
Quantity: 6 sandwiches
Quantity: 6 sandwiches
A multi-layered dessert, the only thing it shares with the famous Napoleon cake is its layering. Layer chocolate shortbread cookies with whipped cream and fresh raspberries, and a Napoleon is ready. This dessert impresses with its taste, striking appearance, and ease of preparation. This is especially true if you already have the cookies. They can be baked ahead of time and stored tightly sealed. For these Napoleons, the chocolate shortbread cookies need to be perfect: rich and melt-in-your-mouth delicious with every bite. This recipe delivers just that.
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:
Chocolate shortbread cookies
- 0.5 cups of butter at room temperature
- 1/4 cup granulated sugar
- 1/4 cup icing sugar, sifted
- 3/4 cup premium flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
Cake and cream
- 2/3 cup whipping cream
- 2 tablespoons of sugar
- 2 tsp instant skim milk powder
- 0.5 tsp vanilla extract
- 1.5 - 2 cups fresh raspberries
- Powdered sugar, for dusting
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Recipes with similar ingredients: chocolate cookies, dry milk, cream, raspberry
Cooking the dish according to the recipe:
- Beat the butter with the granulated sugar and powdered sugar until pale and fluffy, about 3 minutes. When mixing the shortcrust pastry, it's crucial to thoroughly cream the butter and sugar. This will ensure melt-in-your-mouth cookies.
- In a separate bowl, sift the flour, cocoa powder, and salt. Add the flour mixture to the butter mixture and mix until smooth. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 1 hour to set.
- Preheat oven to 160°C and line a baking sheet with parchment paper.
- Unroll the dough and knead it slightly to soften it, which will make it easier to roll out. Roll the dough out on a lightly floured work surface to a thickness of just over 0.3 cm. Using a 6 cm fluted cookie cutter, cut out cookies from the dough and carefully arrange them on a baking sheet, re-rolling the dough as needed.
- Bake the cookies for 13-15 minutes, until they can be easily removed from the baking sheet with a spatula. Cool the cookies on the baking sheet, then remove them from the oven.
- To assemble the cakeWhip the cream until soft peaks form, then fold in the sugar, skim milk powder (optional if you're whipping the cream in advance—the powder will stabilize it throughout the day), and vanilla. Place the cream in a piping bag fitted with a large star tip.
- Place the cookies on a plate and pipe a small amount of whipped cream in the center. Arrange 3-4 raspberries around the cream (the cream will hold them in place) and top with a second cookie. Pipe a small amount of whipped cream in the center of this cookie and pipe 3-4 raspberries around it. Top with a third cookie and dust with powdered sugar. Repeat with the remaining cookies. The dessert can be assembled 4 hours in advance and stored in the refrigerator. The cookies themselves will keep for up to a week in an airtight container. Alternatively, freeze the cake for 3-4 weeks..
Author of the recipe - Anna Olson is a pastry chef and television host.
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