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Raspberry Shortcake

We are just starting the big birthday week for my family, 4 birthdays all lie within 10 days of each other! So this cake is for the first of these birthdays, it is light and fresh, and doesn’t weigh too heavily in your tummy like a mudcake might. You will have to excuse my pictures for the cake but they were taken just before we had to rush out the door for the birthday dinner so my styling is a little non-existent.

Raspberry Shortcake:
2 C frozen raspberries
2 ¼ tsp gelatine powder
3 Tbs lemon juice
225g ‘Nice’ biscuits (any plain sweet biscuit should do)
100g butter, melted
500ml whipping cream
½ C caster sugar

In a food processor blitz the biscuits until you have a fine crumb (if you don’t have a food processor put the biscuits in a large zip lock bag and bash with a rolling pin until fine). Transfer to a bowl and stir through the melted butter. Press this firmly with the back of a spoon into the base of a 22cm springform tin, lined with cling wrap (this will make getting the cake out a doddle). Place this in the fridge while you work on the raspberry mousse.

Microwave the raspberries for approximately 1 and a half minutes until they are warmed through. Force the warmed berries through a sieve with the back of a spoon, make sure you get all the lovely pulpy bits off the bottom of your sieve! Place the berries in a small saucepan and add the sugar, place over a medium-high heat. Put the lemon juice in a small bowl and sprinkle over the gelatine and allow to sit for 5 minutes without stirring. When the gelatine has activated in the juice and the raspberry mix is beginning to bubble (almost at a simmer) add the gelatine to the hot berries, turn off the heat and stir continuously until it dissolves. Transfer the mix to a bowl so that it can cool down to room temp, around 30 minutes.

When the berry mix is cool whip the cream on medium-high with a machine or by hand. When you have stiff peaks, gently fold through the raspberries until fully combined. Pour this into your tin and refrigerate for at least 5 hours but preferably overnight.

You can top this however you would like, a pile of fresh berries in the centre, chocolate shavings, I served mine with a large pile of pistachio pashmak (fairy floss) in the centre.

This is such a luscious cake and its simplicity allows the raspberries to really shine through. The raspberries are from the FarmgateMarket which is held on a Sunday on Bathurst St. in Hobart. It is a beautiful market full of fresh food and produce and I urge you to check it out if you are in the area.
You can certainly get creative with this recipe and use any fruits you like. A mango puree or mixture of blueberry and strawberry perhaps, you are only limited by your imagination!

If you try this let me know! If you tried a different flavour how did it go? I’d love to hear from you.

Much love M&T

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