A layer of shortcake is topped with a lemonycream cheese gelatin filling combined with strawberry and nectarinepuree and garnished with nectarine slices and whole strawberries.
Recipe: Nectarine-StrawberryShortcake Torte
2 cups biscuit baking mix
In a large bowl beat with an electricmixer on medium speed biscuit baking mix, eggs, milk, sugar,grated lemon peel, and lemon juice until just combined, about30 seconds. Pour into a greased 9-inch cake pan.
Bake for 350°F (175°C) for 20to 25 minutes or until the center is set. Cool on a wire rackfor 10 minutes; turn out on the rack to cool completely.
For Topping: In a medium bowl beat softenedcream cheese and powdered sugar until smooth.
In a blender or food processor puree 3nectarines and strawberries; reserving 5 whole strawberries forgarnish.
Combine the fruit puree into the cheesemixture.
In a bowl sprinkle unflavored gelatinover hot water until dissolved. Stir into the fruit-cheese mixture.Refrigerate until slightly thickened. Spread over the top ofthe cake layer.
Slice 1 nectarine and arrange on top withthe reserved strawberries. Refrigerate until served.
2 large eggs
1/2 cup milk
1/4 cup granulated sugar
1 tablespoon lemon peel, grated
1 tablespoon lemon juice
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
2 cups strawberries
1 envelope unflavored gelatin
1/4 cup hot water
Makes 9 servings.
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