Summer-Fruit Shortcake with Mascarpone

Name: Summer-Fruit Shortcake with Mascarpone
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 158 milliliters chilled buttermilk; 473 milliliters cake flour; 227 grams chilled mascarpone cheese, or one 8-ounce package cream cheese at room temperature; 1 large chilled egg; 2 larges peaches, pitted, cut into 1/2-inch pieces; 5 mediums plums, pitted, cut into 1/2-inch pieces; 59 milliliters powdered sugar; 8 servings Additional powdered sugar; 1 pints basket raspberries; 1 teaspoons salt; 79 milliliters sugar; 118 milliliters chilled unsalted butter, cut into 1/2-inch pieces; 1 teaspoon vanilla extract; 237 milliliters chilled whipping cream

This recipe serves 8. One serving contains 564 calories, 8g of protein, and 34g of fat. A mixture of baking powder, powdered sugar, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position rack in center of oven and preheat to 425°F.

Equipment you will use

Oven

Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze. Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes.

Ingredients you will need

Vanilla Extract

Baking Powder

Buttermilk

Butter

All Purpose Flour

Glaze

Sugar

Salt

Egg

Equipment you will use

Hand Mixer

Whisk

Bowl

Add buttermilk mixture and blend just until soft moist dough forms. Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns.

Ingredients you will need

Buttermilk

Dough

Transfer dough to ungreased baking sheet. Shape dough into 8-inch round.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Brush top with reserved 1 tablespoon buttermilk mixture.

Ingredients you will need

Buttermilk

Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes.

Equipment you will use

Oven

Transfer cake to rack and cool completely.

Toss plums, peaches, raspberries and 1/3 cup sugar in large bowl to blend.

Ingredients you will need

Raspberries

Peach

Plum

Sugar

Equipment you will use

Bowl

Let stand 30 minutes.

Meanwhile, beat mascarpone, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.

Ingredients you will need

Powdered Sugar

Whipping Cream

Mascarpone

Vanilla

Equipment you will use

Bowl

Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation.

Equipment you will use

Knife

Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl.

Ingredients you will need

Mascarpone

Spread

Cream

Fruit

Equipment you will use

Slotted Spoon

Bowl

Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.

Ingredients you will need

Mascarpone

Spread

Cream

Fruit

Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar.

Ingredients you will need

Powdered Sugar

Cut into wedges.

Drizzle with reserved fruit juices and serve.

Ingredients you will need

Fruit