LEMON POSSET SHORTCAKE

 

March 10, 2015

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Here we go again! Basic ingredients in different ratios create magical results. OMG. There is nothing disagreeable about these shortcakes, not even the calories because there simply aren't any! I didn't taste any. Did you? What was extra special about this week was watching the cream set. What? How did the cream set with just lemon juice and sugar. I don't get it, but who cares. Lemon posset makes you realize how happy you are to be alive. I was disarmed from the first moment. So everyone! Please! Raise your glasses to Rose, for without you and your good work, I would never have known such delight. 

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Instructions

  • HERE'S MY EXPERIENCE: I decided to forgo the special shortcake mold and the pyrex cups and use the ramekins I have that measured the correct size.

Ramekins prepared to receive the batter.
Ramekins prepared to receive the batter.

GENOISE

  • I prepared the beurre noisette

Beurre Noisette.
Beurre Noisette.

  • and strained it...

Straining the clarified butter.
Straining the clarified butter.

  • (PS: I've never made beurre noisette before, and oh the fragrance of the browned butter).
  • Then I warmed the eggs and sugar

Warming the eggs and sugar.
Warming the eggs and sugar.

  • folded the eggs, flour and butter (not in that order)

Folding the batter.
Folding the batter.

  • I put the batter in the molds

Filling the ramekins.
Filling the ramekins.

  • and ran out after filling only 5 ramekins.

Genoise–round 1
Genoise–round 1

  • Something was wrong, either the ramekins were too big, or the batter had deflated. Don't know which. Anyway, I baked them up and they came out of the oven only ¾ inch high. Hhhmm. The crumb looked correct. Delicious as they were, I ditched them.

The genoise–round 1
The genoise–round 1

  • Take 2. I ordered the mold and paid way too much money for it.

The shortcake pan.
The shortcake pan.

  • What was fun about making the cakes again is that I got to make the beurre noisette a second time! The batter went together easily and I weighed it into each cup.

Filling the shortbreads.
Filling the shortbreads.

  • They really rose in the oven and I took them out looking puffy and brown.

Baked shortcake.
Baked shortcake.

  • I unmolded the cakes and found that the pattern of the mold wasn't very pronounced, but this happens to me all the time. It seemed the crumb was too big to conform to the mold, but I know that if I'll be syruping the cake, it's important to remove the crust or it gets gummy and pasty.

Removing the crust from the cakes before syruping them.
Removing the crust from the cakes before syruping them.

APPLYING THE LEMON SYRUP

  • Like I said, the cakes were so delicate that brushing them was too harsh for them,

Brushing the delicate cakes isn’t always the best application for the syrup.
Brushing the delicate cakes isn’t always the best application for the syrup.

  • so I resorted to the squeeze bottle, which is a tip I learned from Rose's Cake Bible. This was so much easier and less intrusive on the pattern.

A squeeze bottle is far more effective.
A squeeze bottle is far more effective.

APPLYING THE APPLE GLAZE

  • If I had to do this again, I would suggest dipping the cakes in the apple glaze. Even with my softest brush, the cake still broke a bit, and the glaze made the cake sticky (in spite of all the water I added) and with all the brushing and dabbing, the pattern disappeared a little. Dipping would evenly coat the cakes and be less harsh, I think.

Applying the apple glaze.
Applying the apple glaze
.The cakes are glazed and waiting for the posset.
The cakes are glazed and waiting for the posset.

MAKING THE LEMON POSSET

  • EASY! That's all. The only problem I had was the 2-cup measure (with the spout) gave me way more than 3/4 inch, even after it was cut in half. So I poured it into my largest measure and the cream measured 1/2 inch. I think this is why it set so fast and firm.

The posset before the refrigerator.
The posset before the refrigerator.

COMPOSE THE SHORTCAKES

  • Patience is what is needed here. A little at a time out of respect for the posset

This is what the posset looked like after I filled the cakes half way.
This is what the posset looked like after I filled the cakes half way.The cakes filled half way. Back into the fridge…
The cakes filled half way. Back into the fridge…And then all the way. Into the fridge while we walk/run the dog.
And then all the way. Into the fridge while we walk/run the dog.There he is…Captain Canada…refuelling the jets. He’s a slut for anything cream.
There he is…Captain Canada…refuelling the jets. He’s a slut for anything cream.

  • and in the end, the Lemon Posset Shortcakes were sublime in texture and lemon fresh.

Lemon Posset Shortcake, The Finer Cookie.
Lemon Posset Shortcake, The Finer Cookie.

  • SUMMARY: The only improvement I might make is to give each cake a little more syrup. It felt a bit dry towards the bottom edge of the cake. Otherwise, this cake sings my song. Rick stopped worrying about work (for the 20 seconds it took him to finish one), which is an automatic thumbs-up. Positively.
  • Disclaimer: No recipes can be shared in my Alpha Bakers Baking Bible posts due to publishing restrictions enforced by the publisher, but you can support me and her by purchasing the book. You can see other tutorials for the same cake at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.
TAGS:  BAKING BIBLE   lemon   cake       LABELS: Alpha Bakers 

Comments

12 Comments

Catherine   2017-01-08

Bravo for baking twice although I think the first batch would have been fine. I greased and floured my non-stick tin and the cakes just fell out. I was happy I didn't have to prise them out. Your cake looks great and I'm impressed by the care you took with your little paint brush.

Kimberlie 2017-01-08

You're probably right Catherine! Now that I see what other people did with their cakes, I could have pulled off something. I also think that I should have greased the shortcake pan better, even though it's non-stick.

Patricia @ butter   2017-01-08

Excellent photos. I love seeing "Captain Canada" with a dollop of posset on his nose. What a good sport.

Kimberlie 2017-01-08

Captain Canada is just being himself...

Monica   2017-01-08

I'm so glad that the bakers like this.. Love the picture of your husband finishing off the bowl - I sort of look like that yesterday when I was trying to to lick my way around the container of the posset. I actually did another batch tonight - the cakes did not last past sunday night - Tom sort of pigged out on them. I had to HIDE one in order for me to have a full taste and not a spoonful. Your pictures as always pretty amazing. - and I'm totally jealous of your stove :)

Kimberlie 2017-01-08

Thanks Monica. The stove? It was a must-have the minute we had any spare money. What I like most (besides the gas) is on the lowest setting, I can melt chocolate without it getting too hot.

faithy   2017-01-08

I admire your determination and making the shortcakes again! The shortcakes are very fragile and the 'skin' that forms the pattern gets stuck to the pan if you don't take it out like fast... I think. Cos that's why the first few of mine was good and then the last 2 had the surfacing coming off.

Kimberlie 2017-01-08

I see the other Alpha Bakers did just fine with what I threw out! Go figure. Your point about taking out the cakes immediately from the mold is a good one. I didn't grease and flour them because the pan was non-stick. I wonder if that was the problem.

orins goodies   2017-01-08

very nice demonstration, and tips I'll definitely use the bottle for next time !!

Kimberlie 2017-01-08

I learned the bottle trick from Rose's Cake Bible. Thanks for your nice words.

Vicki   2017-01-08

So gorgeous! I found the same thing with the brush for both the syrup and apple jelly. Great bottle tip. I switched to dripping the jelly off a spoon and spreading it around. Probably because I didn't read the part about letting them set between Posset toppings, mine didn't dry out. We loved them runny!

Kimberlie 2017-01-08

Thanks Vicki! It was a delicious recipe. Loved it!

Vicki   2017-01-08

Kim, did you wrap the cakes with plastic wrap after the lemon syrup and apple jelly? I was a little confused about the instructions and did. Wonder if this kept them from drying out?

Kimberlie 2017-01-08

Hi Vicki. Did I wrap the cakes in plastic wrap? No. I just laid PW over the top. I was trying to avoid excess handling, but in the end, I should have taken more care! The apple jelly was sticky and I worried the plastic wrap would stick to the apple jelly and tear the cake.

Michele   2017-01-08

Hi Kim: Really love the pictures, and wasn't this a great recipe? Mine were fragile and sort of a pain in the neck to work with. I do love it, though. Please give the captain our best from his friends in America--he has a "brother" down here he hasn't yet met (and his name is...Smitty!).

Glori   2017-01-08

Great post and I love the picture of Captain Canada with the posset on his nose. I've never made brown butter before but this changes things quite a bit.

Tony Bridges   2017-01-08

Kimberlie, LOVED your humor and the cakes look lovely. It's amazing how the design does disappear. However,...Brown Butter Rules! I will be making this one again - Great site design as well - very user friendly

Kimberlie 2017-01-08

Hi Tony. Thanks for your message and your nice words. I'm always tweaking the site to make it as user friendly and dynamic as possible. If I'm not careful, days fly by!

Mendy   2017-01-08

Your cakes really look lovely. I didn't realize how delicate they were for other people. I have a special brush that makes it easier to baste the cakes. Maybe I'll blog about it next time we have a cake like this.

Kimberlie 2017-01-08

Thanks Mendy! Yes, blog about the special brush you use. I'm on my way to your site to see.

Terri   2017-01-08

What an adventure! Got to taste the final dessert and it was divine! If you love lemon ..... this is IT! The posset was rich and flavorful while the shortcake was delicate and light. The perfect combination. Absolutely divine. Well worth the extra shot at getting the shortcake just right! Well done Kim!

Kimberlie 2017-01-08

Thank you Terri! Your very supportive. I really appreciate it.

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LEMON POSSET SHORTCAKE

Ingredients
Instructions

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