Shortcake with cherries and jelly
0
978
Kitchen
World
Calorie content
182.6 kcal
Portions
10 port.
Cooking time
90 minutes
Proteins *
4.3 gr.
Fats *
5.3 gr.
Carbohydrates*
30.6 gr.
The pie will appeal to those who love exclusively berry desserts without third-party additives like cottage cheese, sour cream, and so on. An abundance of cherry filling, which is held together by jelly cooked in its own juice.
Ingredients
Cooking process
If you don't have a planetary mixer, it's okay, shortbread dough can be kneaded quite successfully without the use of such devices, an ordinary fork or a hard silicone spatula will do. Remove the oil from the refrigerator 15-20 minutes before cooking so that it has time to soften at room temperature. Put all the ingredients for the dough into the mixer bowl, except for the flour. Stir everything at low speed until smooth.
Prepare parchment for covering the mold. Roll out a layer of dough on a sheet and cut it to the diameter of the bottom of the future cake. Transfer this layer to the bottom of the mold and press the parchment against this part using the split flanges. On another sheet, roll out the rest of the dough into a long and narrow layer, from which the sides will form. Cut the slab to fit the circumference of your shape, carefully insert it inside and smooth out all the seams. Prick the bottom of the cake with a fork.
Before preparing the filling, soak the gelatin in 120 ml of water or juice to make it swell. You can either drain the cherry juice from your cherry if it is canned or frozen, or replace it with a purchased one if it is fresh. Pour it into a saucepan, add star anise, water and sugar and bring to a boil over low heat.
Bon Appetit!