Blackberry Cheese Shortcake
Ingredients
- 7 3/4 oz plain flour
- 2 oz icing sugar
- 5 1/2 oz butter softened
- 1 egg yolk
- 2 tbsp double or whipping cream
filling:
- 5 1/2 oz full fat soft cheese
- 3 1/2 oz caster sugar
- 1 egg white
- 5 floz double or whipping cream
- 7 3/4 oz fresh blackberries
- icing sugar
Instructions
- Oven: 190°C, 375°F, Gas Mark 5
- Sift the flour and icing sugar into a bowl. Add the butter cut into small pieces, and the egg yolk mixed with the cream. Work to a soft smooth dough.
- Divide the dough into two equal portions. Roll out each portion to a 20 - 23 cm (8 - 9 inch) round and place on two greased baking sheets. Mark the top of one shortcake round into 8 sections, without cutting right through. Chill for 30 minutes.
- Bake the shortcakes in a preheated oven for 12 - 15 minutes or until lightly golden. Cut through the marked divisions on the one shortcake round and leave to cool on the baking sheets.
- To make the filling, soften the cheese in a mixing bowl and beat in the caster sugar.
- Whisk the egg white until stiff. Whip the cream. Fold the egg white into the whipped cream, then fold the lightened cream into the cheese mixture with most of the blackberries.
- Put the uncut shortcake round onto a plate and top with the blackberry cream, mounding it up in the centre. Arrange the sections of shortcake on top, so that they come to a point in the centre.
- Decorate with the reserved blackberries and dust lightly with sifted icing sugar.
Calories: 640 kcal
Carbohydrates: 59 g
Protein: 8 g
Fat: 42g
Saturated Fat: 26 g
Trans Fat: 1 g
Cholesterol: 158 mg
Sodium: 291 mg
Potassium: 175 mg
Fiber: 3 g
Sugar: 29 g
Vitamin A: 1556 IU
Vitamin C: 8 mg
Calcium: 72 mg
Iron: 2 mg