LEMON POSSET SHORTCAKE

LEMON POSSET SHORTCAKE
March 10, 2015 Kimberlie

LEMON POSSET SHORTCAKE

Lemon Posset Shortcake, The Finer Cookie.

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.

  • 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.
    lemon posset shortcake the finer cookie

    Ramekins prepared to receive the batter.

  • GENOISE

    • I prepared the beurre noisette
      lemon posset shortcake the finer cookie

      Beurre Noisette.

    • and strained it...
      lemon posset shortcake the finer cookie

      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
      lemon posset shortcake the finer cookie

      Warming the eggs and sugar.

    • folded the eggs, flour and butter (not in that order)
      lemon posset shortcake the finer cookie

      Folding the batter.

    • I put the batter in the molds
      lemon posset shortcake the finer cookie

      Filling the ramekins.

    • and ran out after filling only 5 ramekins.
      lemon posset shortcake the finer cookie

      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.
      lemon posset shortcake the finer cookie

      The genoise–round 1

    • Take 2. I ordered the mold and paid way too much money for it.
      lemon posset shortcake the finer cookie

      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.
      lemon posset shortcake the finer cookie

      Filling the shortbreads.

    • They really rose in the oven and I took them out looking puffy and brown.
      lemon posset shortcake the finer cookie

      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.
      lemon posset shortcake the finer cookie

      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,
      lemon posset shortcake the finer cookie

      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.
      lemon posset shortcake the finer cookie

      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.
      lemon posset shortcake the finer cookie

      Applying the apple glaze.

    • lemon posset shortcake the finer cookie

      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.
      lemon posset shortcake the finer cookie

      The posset before the refrigerator.

    • lemon posset shortcake the finer cookie

      The gratuitous refrigerator shot.

    COMPOSE THE SHORTCAKES

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

      This is what the posset looked like after I filled the cakes half way.

    • lemon posset shortcake the finer cookie

      The cakes filled half way. Back into the fridge…

    • lemon posset shortcake the finer cookie

      And then all the way. Into the fridge while we walk/run the dog.

    • lemon posset shortcake the finer cookie

      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/.

    22 Comments

    1. Michele 5 months ago

      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!).

    2. Glori 5 months ago

      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.

    3. Tony Bridges 5 months ago

      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

      • Author
        Kimberlie 5 months ago

        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!

    4. Mendy 5 months ago

      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.

      • Author
        Kimberlie 5 months ago

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

    5. Terri 5 months ago

      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!

      • Author
        Kimberlie 5 months ago

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

    6. Catherine 5 months ago

      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.

      • Author
        Kimberlie 5 months ago

        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.

    7. Patricia @ butter 5 months ago

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

      • Author
        Kimberlie 5 months ago

        Captain Canada is just being himself…

    8. Monica 5 months ago

      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 🙂

      • Author
        Kimberlie 5 months ago

        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.

    9. faithy 5 months ago

      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.

      • Author
        Kimberlie 5 months ago

        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.

    10. orins goodies 5 months ago

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

      • Author
        Kimberlie 5 months ago

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

    11. Vicki 5 months ago

      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!

      • Author
        Kimberlie 5 months ago

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

    12. Vicki 5 months ago

      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?

      • Author
        Kimberlie 5 months ago

        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.

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