The basis of these shortcakes is shortbread cakes with thin aroma of lime and lemon. To make them friable and layered, it is important not to knead the dough very much, but only to collect it in a com. After baking, the cakes are divided horizontally in half and how sandwiches are filled with amazing filling of fresh pineapple with sugar and zest of orange and lime, as well as whipped cream with a pinch of allspice, which with its spicy notes perfectly accentuate the citrus flavor of the dessert. Before serving let the filling infuse so that all the juices and fruit вкусы хорошо смешались. 
Time: 2 час. 30 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. premium flour
- 1/4 Art. granulated sugar
- 1 tbsp. l baking powder
- 0.5 tsp salt
- Grated zest of 1 lemon
- Grated zest of half lime
- 90 gr. chilled unsalted butter, chopped in small pieces
- 3/4 Art. fat cream
- 1 large egg
- Transparent decorative sugar for sprinkling
- Half a large pineapple, peeled and chopped into pieces 0.5 cm
- 7 tbsp. l granulated sugar
- 1 tsp finely grated orange peel
- 1 tbsp. cold cream
- 1/4 tsp ground allspice
Recipes with similar ingredients: premium flour, eggs, cream, allspice, lemon zest, Pineapple
Recipe preparation:
- Bake the cakes: cover the parchment baking sheet paper. Mix flour, granulated sugar in a food processor, baking powder, lime and lemon zest and salt and whisk so that everything mix evenly. Add butter and whisk on pulsed mode until the pieces of oil become the size of a pea. In a small bowl, whip the cream with egg and lemon juice. Not stopping the food processor, pour the creamy flour mixture; beat until the dough converges into lumps. Put it in a bowl medium size and knead manually 3-4 times.
- Place on prepared pan using a large spoon for ice cream or a measuring cup, 6 balls of dough (approximately 0.5 tbsp. each) at a distance of 5-7 cm from each other. Put in fridge to freeze the dough for about 30 minutes.
- Preheat the oven to 200 ° C. Lightly grease each dough ball. with cream and sprinkle with sugar. Bake until golden color until a toothpick inserted in the center of the cake comes out clean, 20-25 minutes. Cool for 10 minutes on a baking sheet, then transfer to a wire rack and cool completely.
- Meanwhile, prepare the filling: mix pineapples with 5 Art. l sugar, orange peel and lime peel, cover and refrigerate for at least 1 hour or up to 6 hours.
- In a medium-sized bowl with a mixer at a moderately high speed whip the cream with the remaining 2 tbsp. l sugar and allspice up the formation of medium peaks. Refrigerate until cooked. use.
- Divide each cake in half and fill with pineapple and whipped cream.
