Wolfgangs Mixed Berry Shortcake
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INGREDIENTS
- SERVE
- 2 ts Kirsch
- 1 tb Plus 1 tsp baking powder
- 2 tb Sugar
- 1 c Heavy cream
- Ice cream
- 10 tb Unsalted butter; chilled
- 1 ts Orange zest
- 1 tb Lemon juice
- 1/4 c Sugar
- 1 pt Blueberries
- BERRY MIXTURE
- 1 ts Salt
- 1 pt Blackberries
- DOUGH
- 2 3/4 c Cake flour
- 1 pt Raspberries
INSTRUCTIONS
Prepare the shortcake dough: In a food processor, combine cake flour, sugar, baking powder, and salt. Process until just combined with a few on?off turns. Add butter then pulse until just combined. With the motor running, pour heavy cream through the feed tube, stopping just before the dough forms a ball. Roll out the dough: Lightly flour a wooden surface and gently knead the dough until it forms a smooth ball. Be careful not to overknead the dough. Roll out dough to around 3/4 inch thick. Cut into 7 circles with a 3-inch cookie or biscuit cutter. Knead the leftover scraps together, roll and cut out 3 more circles. Bake the dough: Line a baking tray with parchment paper and arrange the dough circle on a tray. Brush the tops with heavy cream and sprinkle lightly with sugar. Bake 5 minutes in a 375-degree oven and then reduce the heat to 350-degree oven. Bake for another 25 to 30 minutes, or until the cakes are golden and firm to the touch. Prepare the berries: While the dough cools, mix the berries. Wolfgang uses a combination of blueberries, raspberries and blackberries, but you can use whatever fruit you like to eat. Combine 1 pint blueberries, 1 pint raspberries and 1 pint blackberries with 2 Tbsp sugar in a large mixing bowl. Then add 1 Tbsp lemon juice, 2 tsp kirsch and 1 tsp orange zest. Gently mix and set aside. Build the shortcake: When ready to serve, split each shortcake in half and warm slightly. This is a great dessert for a party because you can prepare the shortcake ahead of time and then warm them when you make the berry mixture. Place the bottom half of the shortcake on a dessert plate. Spoon 1 cup of ice cream on the cake and arrange a cup of the berry mixture over and around the ice cream. Top with the remaining half of the cake. Serve immediately while the shortcake is still warm. MC Formatted and MC Busted by Barb at PK on 3/14/98 NOTES : Wolfgang Puck creates a delicious dessert using the best of summer fruit. Recipe by: Wolfgang Puck Posted to MC-Recipe Digest by "abprice@wf.net"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3397g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 7676 | ||
| Calories from Fat: 1361 (18%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 151.3g | 202 % | |
| Saturated Fat 86.2g | 431 % | |
| Monounsaturated Fat 39.1g | ||
| Polyunsanturated Fat 12.4g | ||
| Cholesterol 532.6mg | 164 % | |
| Sodium 753.3mg | 26 % | |
| Potassium 4349.3mg | 114 % | |
| Total Carbohydrate 1444.7g | 425 % | |
| Dietary Fiber 73.2g | 293 % | |
| Sugars, other 1371.5g | ||
| Protein 136.4g | 195 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 7676
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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