Serve up a slice of these shortcakes for your next monsoon tea party and watch your guests savour the crunchy and the creamy, all at once!
Serve up a slice of these shortcakes for your next monsoon tea party and watch your guests savour the crunchy and the creamy, all at once!
Blueberry mille feuille shortcake Ingredients
Refined flour, 400 gm Butter, 300 gm Castor sugar, 200 gm Eggs, 2 Fresh cream, 200 gm Whipped cream, 400 gm White chocolate, 300 gm Blueberry compote as required
Method Cream the butter and sugar well until soft and light. Add the eggs, one at a time. Beat well until creamy. Fold in the flour gently. Refrigerate for 1 hour. Line individual tart bases with the shortcake paste. Poke with a fork and bake for 30 minutes at 180 degrees C. Heat the fresh cream in a saucepan. Remove from the stove and add the white chocolate. Fold in the whipped cream and blueberry compote, and leave to cool. Place one shortcake base on a plate. Pipe the blueberry cream onto it. Repeat with the next layer. Garnish with more blueberry cream and serve.
Recipe courtesy Vivanta by Taj, Gurgaon
Raspberry shortcake Ingredients Butter, 420 gm Icing sugar, 210 gm Corn flour, 470 gm Flour, 140 gm Vanilla essence, 2 ml Raspberry jam, 500 gm Salt to taste
Method Beat the butter and icing sugar together. Add vanilla essence. In a separate bowl mix the flour, corn flour and salt together and fold into the butter mix. Freeze for 2 hours, then roll into a 2 mm thick disc. Cut into desired shapes with cookie cutters. Place on a tray and hollow out half the cookies. Bake at 174 degrees C for 15-20 minutes until golden brown in colour. Leave to cool. Place each hollow cookie on a whole cookie. Cook the raspberry jam and pour into the hollow cookies. Cool down and sprinkle with a little icing sugar on the peripheries. Recipe courtesy chef Devender Bungla, Hyatt Regency Delhi
Buttermilk shortcake Ingredients Flour, 280 gm Sugar, 15 gm Baking powder, 10 gm Salt, 2 gm Unsalted butter, chilled and cut into pieces, 400 gm Buttermilk, 180 gm For the filling: Strawberries, 500 gm Sugar, 60 gm Raspberry preserve, 30 gm Whipping cream, 100 gm
Method Preheat the oven to 375 degrees F. Sift the flour, sugar, baking powder and salt in a large bowl. Add the butter and rub it in with your fingertips until you get a coarse mixture. Gradually add the buttermilk. Gather the dough into a ball and divide into 4 pieces. Shape each piece into a 3-inch round. Bake for about 20 minutes.
Strawberry filling: Combine the strawberries, half of the sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally. Beat the chilled whipping cream, vanilla extract and remaining sugar in another large bowl. Cut the buttermilk shortcakes in half. Place each in a shallow bowl. Top generously with strawberry filling and whipped cream. Cover the fruit and cream with the shortcake top.
Recipe courtesy chef Ruchit Harneja, The Taj Mahal Hotel
Strawberry mascarpone cheese shortcake Ingredients All-purpose flour, 2 cups Salt, 1/4 tsp White sugar , 1/2 cup White powdered sugar, 2 tbsp Baking powder, 2 tsp Milk, 2/3 cup Eggs, 4 Heavy cream, 1 cup Mascarpone cheese, 10 tbsp Powdered sugar, 3-4 tbsp Vanilla essence, 1/4 tsp Strawberries, 2 cups
Method Preheat an oven to 425 degrees F. In a bowl, whisk the cream and mascarpone cheese for about 4-5 minutes or beat until stiff peaks begin to form. Add powdered sugar and vanilla essence, and combine until mixed properly. Slice the strawberries, add white powdered sugar and keep aside. In a large mixing bowl, combine flour, baking powder, 1/2 cup white sugar and salt. Mix in the butter. Add eggs and milk, stirring until all the ingredients are combined well. Drop a spoonful of batter on to a baking tray and bake for 15-20 minutes until golden brown. Once cooled, place strawberries and mascarpone cream mixture on top of each shortcake, garnish with strawberries and dust with powdered sugar. Slice and serve.
Recipe courtesy Umang Tewari, Big Fish Ventures
Cranberry shortcake with ginger crème Ingredients For the cake: All-purpose flour, 2 cups Baking powder, 1 tsp Cinnamon powder, 2 tsp Salt, 1/2 tsp Butter, 8 tbsp Sugar, 6 tbsp Cranberries, 2 cups Hazelnuts, chopped, 1/4 cup Candied ginger, chopped, 2-3 tbsp Light brown sugar, 3/4 cup Eggs, 4 large Pure vanilla extract, 2 tsp Whole milk, 2/3 cup For the filling: Cranberries, 1 cup Fresh ginger, chopped, 1 tbsp Sugar, 3/4 cup Raspberry jam, 1/2 cup For the ginger whipped cream: Heavy whipping cream, 1/2 cup Castor sugar. 2 tsp Ginger powder, 1/2 tsp
Method Add the cranberries, ginger, sugar and 1/2 cup water to a heavy-bottomed saucepan. Cook until the cranberries begin to pop and the mixture becomes gooey. Preheat an oven to 170 degrees C. Whisk together the flour, baking powder, cinnamon, and salt. Set aside. In a small saucepan, melt 6 tbsp of butter. Sprinkle in the sugar and bring to a boil. Pour evenly over the bottom of a cake pan, then scatter over the cranberries, chopped nuts, and chopped candied ginger. Set aside. Beat the remaining butter until smooth. Add the brown sugar and continue to beat until creamy. Add the eggs, one at a time, and the vanilla. Add the dry ingredients, followed by the milk. Divide the batter in half. Spoon one half over the cake pan with the cranberry layer. Butter and flour another cake pan. Spoon the remaining batter into into it. Put both cake pans in the oven for 40 minutes, rotating them at 20 minutes. Invert both cakes on to a wire rack and let them cool. Put the plain cake in the refrigerator until it is thoroughly chilled. Spread the cranberry jam over it, then carefully lift the cranberry cake and place it on top, cranberry side up. Whip the chilled cream, the confectioners’ sugar and ginger powder until you get soft peaks. Taste for the ginger, whipping in more as you like. Spoon on to the cake and serve.
Recipe courtesy chef Neha Lakhani, Patisserie Royale
