Shortcake with apple-ginger confiture and icing

Name: Shortcake with apple-ginger confiture and icing
Yield: 1
Ingredients: 1 cup flour; 1 cup of sugar; 140 g butter; 1 egg; soda on the tip of a knife (slaked with lemon juice); apple ginger confiture (or any other); for impregnation:; 10 ml lemon juice; 50 g powdered sugar; 25 ml water; 1 pack of fondant; 3-4 st. l. water for fudge

Cookinero 20 November 2022

Soft cakes with your favorite confiture, a jar of which is always in the refrigerator.

How to cook Shortcake with apple-ginger confiture and icing

Step 1

Blend softened butter with sugar until smooth. Whisk the egg separately and add to the butter mixture and mix well. Add the sifted flour, soda (slaked) and knead the elastic dough. Place the dough in the refrigerator for 30 minutes.

Step 2

Roll out the chilled dough into a layer 1 cm thick and cut portioned circles. Bake in a preheated oven at a temperature of 180 - 200 degrees until golden brown for 13-15 minutes. Leave a few pieces for sprinkling.

Step 3

Mix water, lemon juice, powdered sugar and soak the cakes. Prepare fudge (according to package instructions). Put a little confiture on one shortcake and cover tightly with the second one on top. Sprinkle the edges of the cakes with crumbs from the cake. Cover the top with fondant.

Ingredients

1 cup flour

1 cup of sugar

140 g butter

1 egg

soda on the tip of a knife (slaked with lemon juice)

apple ginger confiture (or any other)

for impregnation:

10 ml lemon juice

50 g powdered sugar

25 ml water

1 pack of fondant

3-4 st. l. water for fudge

Shortcake with apple-ginger confiture and icing - FAQ About Ingredients, Baking Time and Storage

Can I use margarine instead of butter?

Yes, you can substitute margarine for butter, but keep in mind that it might slightly alter the flavor and texture of the shortcake. Butter generally gives a richer flavor.

What can I use to slake the soda if I don't have vinegar?

Lemon juice is the best alternative for slaking soda. Use a small amount, just enough to create a fizzing reaction.

How should I store the finished shortcakes?

Store the finished shortcakes in an airtight container at room temperature for up to 3 days. The icing and confiture may soften over time.

Can the shortcake dough be made ahead of time?

Absolutely! The dough can be made a day in advance and stored in the refrigerator, tightly wrapped, until ready to roll out. This can even improve the dough's texture.

What if I don't have apple-ginger confiture? Can I substitute it?

Yes, you can substitute the apple-ginger confiture with other jams, preserves, or even a simple stewed apple filling. Consider using apricot jam, or a spiced cranberry sauce for a festive twist.

Can I freeze the shortcakes?

It's best to freeze the baked shortcakes before adding the confiture, icing, and sprinkles. Thaw them completely before assembling. Freezing the finished shortcakes might affect the quality of the icing.

How can I make these shortcakes vegetarian?

This recipe is already vegetarian! Enjoy!

Can I adjust the sweetness of the icing?

Yes, you can adjust the sweetness of the icing by adding more or less powdered sugar to the mixture. Taste and adjust until you reach your desired sweetness.

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