1/2 c All-purpose flour 1 1/2 c Raspberries
2 tb Granulated sugar 2 tb Granulated sugar, or to
1/4 ts Double acting baking powder Taste
4 tb Heavy cream 1 tb Framboise, or to taste
1/8 ts Salt 1/3 c Well-chilled heavy cream
2 tb Cold unsalted butter Connfectioners sugar for
Cut into bits Sprinkling
2 tb Unsweetened cocoa powder Mint sprigs for garnish if
1/4 ts Baking soda Desired
From Gourmet/May 1991 For the shortcakes
Make the shortcakes: In a bowl sift together the cocoa powder, the
flour, the sugar, the baking powder, baking soda, and salt, add butter, and
blend the mixture until it resembles coarse meal. Add the cream and stir
the mixture with a fork until it forms a dough. Divide the dough in half,
arrange each half in a mound on a lightly greased baking sheet, and bake
the shortcakes in the middle of a 425 oven for 12 min., or until a tester
inserted in the centers come out with crumbs clinging to it. Transfer to a
rack to cool.
In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of
the granulated sugar and the framboise, stirring until the sugar is
dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl
with an electric mixer beat the cream until it holds soft peaks, add the
remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff
peaks. Cut the shortcakes in half.(The shortcakes are delicate and crumble
easily.) Top each bottom half with half the raspberry mixture, divide the
whipped cream between the 2 shortcakes. With a spatula carefully top each
serving with the top half of a shortcake. Sprinkle with confectioners sugar
and garnish with mint. Serves: 2 Shared
Yields
4 servings