Shortcake Stack With Mango Cottage Cheese Filling
A community recipe by nimmiNot tested or verified by Nigella.com
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Preheat oven to 180 ºC. Grease two baking trays or line with baking paper. - Sift the cake flour, baking powder and salt together. - Cream the butter and castor sugar in a large mixing bowl, until fluffy. -Beat the egg lightly and add to butter mixture. Add the essence and mix well. - Add half of the flour mixture to egg mixture and mix. Add remaining flour mixture and knead lightly to a soft pastry. - Divide the pastry in two, wrap each in cling wrap and leave in refrigerator for about 15 minutes. - Roll the pastry to 5 mm in thickness – one half at a time, between two sheets of plastic. Press out with a 6 – 8 mm round cookie cutter. - Place the biscuits on the baking trays and bake until just ready – do not brown. Leave to cool off slightly, then place onto a cooling rack and leave to cool completely. Store in an airtight container.
Mix the mango concentrate or pulp with the smooth cottage cheese. Leave in refrigerator until required. - Place a biscuit in the middle of a large plate. Spoon a spoonful of the mango cottage cheese filling on. Top with a biscuit. Dust with icing sugar and serve immediately.
Preheat oven to 180 ºC. Grease two baking trays or line with baking paper. - Sift the cake flour, baking powder and salt together. - Cream the butter and castor sugar in a large mixing bowl, until fluffy. -Beat the egg lightly and add to butter mixture. Add the essence and mix well. - Add half of the flour mixture to egg mixture and mix. Add remaining flour mixture and knead lightly to a soft pastry. - Divide the pastry in two, wrap each in cling wrap and leave in refrigerator for about 15 minutes. - Roll the pastry to 5 mm in thickness – one half at a time, between two sheets of plastic. Press out with a 6 – 8 mm round cookie cutter. - Place the biscuits on the baking trays and bake until just ready – do not brown. Leave to cool off slightly, then place onto a cooling rack and leave to cool completely. Store in an airtight container.
Mix the mango concentrate or pulp with the smooth cottage cheese. Leave in refrigerator until required. - Place a biscuit in the middle of a large plate. Spoon a spoonful of the mango cottage cheese filling on. Top with a biscuit. Dust with icing sugar and serve immediately.
Introduction
With simple ingredients such as shortcake and a filling made in an instant, make a sweet tower and captivate your guests.
With simple ingredients such as shortcake and a filling made in an instant, make a sweet tower and captivate your guests.
Ingredients
Serves: 6-8
Metric
Cups
For the Shortcake
- 2½ kilograms cake flour
- 5 millilitres baking powder
- 1 pinch of salt
- 150 grams butter
- 190 millilitres caster sugar
- 1 egg
- 25 millilitres vanilla essence
For the Cottage Cheese Filling
- 250 grams cottage cheese (smooth)
- 30 millilitres mango juice (concentrate, or mango pulp)
For the Shortcake
- 5½ pounds cake flour
- ⅙ fluid ounce baking powder
- 1 pinch of salt
- 5 ounces butter
- 6⅔ fluid ounces superfine sugar
- 1 egg
- ⅞ fluid ounce vanilla essence
For the Cottage Cheese Filling
- 9 ounces cottage cheese (smooth)
- 1 fluid ounces mango juice (concentrate, or mango pulp)
Method
Shortcake Stack With Mango Cottage Cheese Filling is a community recipe submitted by nimmi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Shortcake:
Mango cottage cheese filling: -
Shortcake:
Mango cottage cheese filling: -
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