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Summer Shortcake Gâteaux

Preparation time: 30 minutes, plus cooling
Cooking time: 15-20 minutes
Oven: 180°C, 350°F, Gas Mark 4

Image of Summer Shortcake Gâteaux

150g (5 oz) butter
75 g (3 oz) caster sugar
Grated rind of 1 lemon
1 egg yolk
225 g (8 oz) plain flour
450 ml ( ľ pint) double cream, whipped
225 g (8 oz) soft fruits, in season
Icing sugar, for dusting


Serves: 8


1. Cream the butter and sugar together in a mixing bowl until soft and fluffy. Stir in the grated lemon rind and the egg yolk. Fold in the flour and knead to a soft dough.

2. Divide the dough into 3. Roll out on a lightly floured board then roll out each piece between 2 pieces of non-stick silicone paper to make a circle 20 cm (8 inches) in diameter. Remove the top piece of paper from each circle, crimp the edges with floured fingertips and prick the circles all over with a fork.

3. Set each circle on a lightly greased baking sheet and bake in a preheated oven until lightly golden.

4. Leave to cool for 2-5 minutes. Divide one circle of shortcake into 8 equal sections.

5. Lift all the shortcake layers off the paper and leave them on a wire tray until completely cool.

6. Sandwich the two uncut layers with one third of the cream and some soft fruit, reserving some for the top.

7. Put the remaining cream into a piping bag fitted with a rose nozzle. Pipe small rosettes of cream over the top of the gateau, then pipe 8 equally spaced large rosettes of cream on top of them. Prop a shortcake section against each one. Pipe 1 large rosette of cream in the middle of the Gâteau. Decorate with soft fruit; dust with icing sugar. Serve within 1-2 hours once assembled.

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