Peach Melba Meringue Shortcake
By Chelsea SugarPage views: 6980
-
0 reviews
-
Difficulty Easy
-
Prep time 20 mins
-
Cooking time 20 mins
-
Serves
6
1 1/2 cups flour
2 tsp baking powder
3/4 cup Chelsea Soft Brown Sugar
100g butter melted
2 egg yolks lightly beaten
1/2 cup sour cream
1 x 410 g can sliced peaches
1 cup free-flow frozen raspberries
3 egg whites
1/4 cup Chelsea Caster Sugar
1/2 cups sliced almonds
Preheat oven to 190°C. Sift flour and baking powder into large bowl. Make a well in the centre, add Chelsea Soft Brown Sugar, butter, egg yolks and sour cream. Mix well to form soft dough. Spread mixture evenly over the base of a lightly greased or baking-paper-lined 25cm spring form cake tin. Drain peaches thoroughly and arrange together with raspberries on top, press down gently. Bake for 20 minutes.
For the meringue topping, whisk the egg whites to the floppy soft-peak stage, add the Chelsea Caster Sugar a tablespoon at a time, whisking until the mixture is stiff. Remove shortcake from oven, pile meringue over fruit, spreading right to the rim. Sprinkle with sliced almonds. Return the dish to the oven. Turn off heat and leave in the closed cooling oven for a further 30 minutes.
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating