One Big Hazelnut Shortcake with Caramel Berries

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Book Description

This delightful cookbook from the author of Luscious Lemon Desserts and Luscious Chocolate Desserts is for anyone who has ever snuck just the plumpest, ripest strawberry straight from the basket; believed raspberries should have their own special food group; and never met a blueberry they didn't like. Each recipe is bursting with ideas for buying and trying every wonderful variety, be it sticky-sweet heart-shaped strawberries, deep purple boysenberries, or juicy ripe blackberries.

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Luscious Berry Desserts

Authors: Lori Longbotham

Date: May 2006

ISBN: 0811844145

Publisher: Chronicle Books

Hardcover

ORDER/INFO

One Big Hazelnut Shortcake
with Caramel Berries
Recipe from: Luscious Berry Desserts
by Lori Longbotham
Cookbook Heaven at Recipelink.com

This dessert is dedicated the great state of Oregon, and all those growers of the best berries and fabulous hazelnuts, or filberts. You can use either room temperature or warm (but not too hot) caramel sauce. If it's warm, be ready to serve the dessert immediately after stirring the berries and sauce together.

Serves 6 to 8

1 3/4 cups all-purpose flour
1/2 cup ground toasted hazelnuts
1/4 cup plus 1 teaspoon packed light brown sugar (divided use)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup heavy (whipping) cream
3 cups mixed ripe berries
1/2 cup Berry Caramel Sauce at room temperature or warm
Slightly Sweetened Whipped Cream (optional)

Preheat the oven to 4O0 degrees F. Generously butter a 9-by-2-inch round cake pan.
Whisk together the flour, hazelnuts, 1/4 cup of the sugar, the baking powder, and salt in a medium bowl. Pour in the cream, stirring with a fork just until the dough comes together. (The dough will be very lumpy; do not overwork it, or the shortcake will be tough.) Transfer the dough to the pan and gently pat it out evenly with floured fingers (the top will be rough and lumpy), Sprinkle with the remaining 1 teaspoon sugar.
Bake for 30 to 35 minutes, until the top is golden brown and the edges are crisp. Cool slightly on a wire rack, then transfer to a serving plate.
Just before serving, gently stir together the berries and sauce in a medium bowl.
Top the shortcake with the berries and serve, cut into wedges, with the whipped cream, if using.

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