Cocochanelno5
Ingredients
0 g
Base
- 225 grams plain flour
- 225 grams castor sugar
- 175 grams cubed butter
Topping
- 100 grams castor sugar
- rind of 3 lemons
- Juice of 3 lemons
- 3 eggs
- 40 grams plain flour
- 75 grams Frozen Blueberries
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6
50min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
Making the Base
Mill 225gms of sugar MC/3 Sec/Sp10 to make your castor sugar.
Add flour and shift MC/5 Sec/Sp 5 to combine.
Add butter, MC/10 Sec/Sp 4. Contents should resemble breadcrubms with butter still visiable. Scrap the sides and mix again for MC/5 Secs/Sp 4. The shortcake pastry should come together on its own after this step. If it does't, do another mix and the pastry should be finished.
Don't melt the butter. It will give a different result and you won't have the lovely texture at the end.
Empty dough onto rectangular tin and push into all the corners. I find a round glass perfect for making the dough even.
Make the Topping
In a clean bowl, combine the sugar, lemon rind and mill MC/10 Sec/Sp 10. The sugar and rind should appear clumpy in appearance.
Add the juice, eggs, and flour and mix MC/10 Sec/Sp 5.
Pour the lemon liquid over the shortcake pastry.
Gentle sprinkle the blueberries over the lemon liquid and place into the preheated oven and reduce temperature to 160 to 170 degrees (depending upon your oven) for 35 to 40 mins.
The Shortcake Slice has a chewing texture similar to meringues while having a lemon flavour. Allow to cool and serve with either vanilla ice cream/plain vanilla cream or enjoy on its own.
This can be made with either a TM31 or TM5.
Describe the preparation steps of your recipe
Preheat oven to 180 degrees and use a rectangular tart tin (5in x 14in) with a removable base
Accessories you need
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Spatula TM5/TM6
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Tip
As every oven is different, it is recommend you adjust the oven temperature accordingly.
If you don't have blueberries, use raspberries.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI feel the base should be part baked before adding...
I feel the base should be part baked before adding topping as it's soggy. Tastes good otherwise...tangy topping like a curd. I used raspberries instead of blueberries.
so delicious and incredibly
so delicious and incredibly easy!