My post is late! So rather than wax poetic, I will get straight to the point--this is a wonderful recipe!
Four components:
Four components:
- ethereal sponge cakelettes
- lemon syrup
- apple glaze
- impossibly light, creamy lemon possett filling
The batter for the cakelettes is so fluffy and perfect!
Here is my 12-cavity shortcake pan by Fox Run sprayed with non-stick spray and ready for the batter. The recipe specified a 6-cavity Marianne shortcake pan. This one was much less expensive. Thinking that it would make twice as many cakelettes, I doubled the recipe. Turned out that my little cakes were much smaller than the Marianne pan and I ended up with lots of extra batter. I baked the extra in an assortment of ramekins.
The cakes baked in ramekins had to be cored to create a cavity for the possett. I am doing a rather awkward job of it with the first knife I could put my hand on. The cakelettes in the back of the tray are the ones from the nice shortcake pan. They have a nice, smooth uniform shape.
The cooled cakelettes are brushed inside and out with a sugar syrup laced with fresh lemon juice.
The cakelettes are brushed with a thinned apple jelly glaze. I admit it--I was getting sick of handling these little things at this point. I was wishing that I had only made six like the recipe called for!
The Possett: A magical concoction of cream, sugar and lemon juice. It thickens into a soft mound to fill the cakelettes.
A perfect marriage of sponge cake filled with creamy tart lemon filling.
Do I love the Lemon Possett Shortcakes? Yes, I do!
The recipe calls for Meyer lemons, which are available, but much more expensive in this area. I used regular lemons with the modifications to the recipe that Rose recommends in her book.
I would like to try this recipe with key lime juice instead of lemon. I would also love to make this as one big cake instead of the individual servings.
Here's a link to the pan-- http://www.amazon.com/12-Cup-Shortcake-Pan-Non-Stick/dp/B004FRYCF8/ref=sr_1_1?ie=UTF8&qid=1424914879&sr=8-1&keywords=shortcake+pan
And to see how the rest of the rest of the Alpha Bakers did with this extraordinary recipe, click here! http://rosesalphabakers.blogspot.com/
NEXT WEEK: Hamantaschen
Thank you, dear readers, for visiting my blog and leaving your comments!
The recipe calls for Meyer lemons, which are available, but much more expensive in this area. I used regular lemons with the modifications to the recipe that Rose recommends in her book.
I would like to try this recipe with key lime juice instead of lemon. I would also love to make this as one big cake instead of the individual servings.
Here's a link to the pan-- http://www.amazon.com/12-Cup-Shortcake-Pan-Non-Stick/dp/B004FRYCF8/ref=sr_1_1?ie=UTF8&qid=1424914879&sr=8-1&keywords=shortcake+pan
And to see how the rest of the rest of the Alpha Bakers did with this extraordinary recipe, click here! http://rosesalphabakers.blogspot.com/
NEXT WEEK: Hamantaschen
Thank you, dear readers, for visiting my blog and leaving your comments!
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