Maple shortcake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Mace |
| ½ | cup | Soft butter |
| ¾ | cup | Milk; up to 1 cup |
| ¾ | cup | Maple syrup |
| 1 | tablespoon | Butter |
| 2 | Egg whites | |
| ½ | cup | Whipping cream |
| ½ | teaspoon | Vanilla |
Directions
Mix flour bakig powder, salt and mace, then work in butter with fingertips.
Add enough milk to make a soft dough, knead 5 or 6 times and divide in half. Grease two 8" pie plates and pat dough into each -- as a cake, not as a pie crust. Bake at 400 degrees F for 15-18 minutes, or until brown.
Unmould and set aside.
To make filling, boil syrup and butter until it forms a soft ball in ice water (238 degrees F on a candy thermometer). Beat egg whites until stiff and slowly pour hot syrup on top, beating constantly with an electric beater. If you use a hand rotary beater, pour in a little syrup, beat, pour more, beat until all syrup is used. Continue beating until filling is thick and smooth. Whip cream with vanilla and fold in. Spread between biscuit layers and on top.
NOTES : A very rich, sweet favorite at sugaring-off parties, this dessert goes well served after a thick slice of hot ham, with big mugs of steaming tea.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 24, 1997