Sour cherry shortcake
Course: DessertCuisine: InternationalDifficulty: MediumServings
8
servingsPrep time
30
minutesBaking time
40
minutesTotal time
1
hour10
minutesFresh and sweet sour cherry shortcake for summer afternoons. This treat is great for backyard barbeques or picnics. Soft batter covered in fresh sour cherries just melts in your mouth.
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Ingredients
- Sour cherries
1 1/2 cup 1 1/2 sour cherries without pits
3 tbsp 3 semolina flour
- Batter
5 tbsp 5 aquafaba
1/2 tsp 1/2 turmeric
1 cup 1 sugar
7 oz 7 water
7 oz 7 applesauce
3 1/2 cups 3 1/2 white flour
2 tbsp 2 wine-stone backing powder
15 tbsp 15 aquafaba (for the “snow”)
- Topping
2 tbsp 2 powdered sugar
Directions
- Sour cherries
- Pour away water from sour cherry jar and tap the cherries with a paper towel to dry them a bit.
- Add semolina flour and mix it up.
- Batter
- Mix 5 tbsp of aquafaba, turmeric and sugar.
- Add water and apple sauce to the mixture.
- Mix flour and wine-stone baking powder.
- Add the liquid mix to the flour mix and stir it well.
- Put 15 tbsp of aquafaba into the kitchen robot and beat until you get a soft cream.
- Add the snowy cream to the flour+liquid mixture and mix it with spattula.
- Pour the mixture into the baking tray (approx. 11.8×8.6×2 in).
- Spread the sour cherries over the batter in the baking tray and bake for 35-40 minutes.
- After baking put some powdered (icing) sugar over the whole cake.
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