It All Started When A Cream, Some Sugar and Lemons Found Each Other…
If you’re a believer of the saying ”time and patience bring good things to life”, then roll up your sleeves for this weeks project; “Lemon Posset Shortcakes”.
Instead of regular melted butter that is used in almost any shortcake recipe, Rose Levy Beranbaum replaces it with “Beurre Noisette”, a slowly melted and browned butter. Simply put, it provides a more sophisticated, complex taste without much extra effort.
For the shortcake we use a “Wondra Flour” for the most tender results. Instead, you can also use a combination of cake flour sifted together with corn starch, which is what I used in my batter. Shortcake is a sponge cake that totally relies on the eggs for the height and structure. What makes this different from a ‘butter cake’, is the butter cake gets the rise from baking soda or baking powder that releases carbon dioxide once it comes in touch with the batter,The gas cell expand causing the batter to rise. This is also where we get the tender crumbs that we love so much. With that said, a sponge cake will tend to get drier due to the lack of baking soda or baking powder. Traditionally the familiar shortcake that we see in our super market will most likely be soaked with simple syrup, which is a combination of water, sugar that has been boiled, and lastly fresh lemon juice that is stirred in. You most likely will accompany the shortcake with fresh strawberries drizzled with strawberry sauce.
Once all the cakes have been soaked with the lemon syrup, then Rose instructed us to glaze the cakes with an apple jelly. Because of my love for tart tangy flavor, I substituted it with a lemon jelly instead. Lastly, the soaked cakes are filled with a soft lemon cream known as the “Lemon Posset”. *The full recipe and instructions can be found on page 115 of the “Baking Bible”.
At first glance you expect it to be tart and tangy, but instead it is a creamy surprise that is more to the sweet side and is truly delicious. The recipe makes a total of six individual cakes, but once you try it, you will wish you doubled the recipe!