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Shortcake Stack With Mango Cottage Cheese Filling

A community recipe by

Not tested or verified by Nigella.com

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Introduction

With simple ingredients such as shortcake and a filling made in an instant, make a sweet tower and captivate your guests.

With simple ingredients such as shortcake and a filling made in an instant, make a sweet tower and captivate your guests.

Ingredients

Serves: 6-8

Metric Cups

For the Shortcake

  • 2½ kilograms cake flour
  • 5 millilitres baking powder
  • 1 pinch of salt
  • 150 grams butter
  • 190 millilitres caster sugar
  • 1 egg
  • 25 millilitres vanilla essence

For the Cottage Cheese Filling

  • 250 grams cottage cheese (smooth)
  • 30 millilitres mango juice (concentrate, or mango pulp)

For the Shortcake

  • 5½ pounds cake flour
  • ⅙ fluid ounce baking powder
  • 1 pinch of salt
  • 5 ounces butter
  • 6⅔ fluid ounce superfine sugar
  • 1 egg
  • ⅞ fluid ounce vanilla essence

For the Cottage Cheese Filling

  • 9 ounces cottage cheese (smooth)
  • 1 fluid ounce mango juice (concentrate, or mango pulp)

Method

Shortcake Stack With Mango Cottage Cheese Filling is a community recipe submitted by nimmi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Shortcake:

  • Preheat oven to 180 ºC. Grease two baking trays or line with baking paper. -
  • Sift the cake flour, baking powder and salt together. -
  • Cream the butter and castor sugar in a large mixing bowl, until fluffy. -Beat the egg lightly and add to butter mixture. Add the essence and mix well. -
  • Add half of the flour mixture to egg mixture and mix. Add remaining flour mixture and knead lightly to a soft pastry. -
  • Divide the pastry in two, wrap each in cling wrap and leave in refrigerator for about 15 minutes. -
  • Roll the pastry to 5 mm in thickness – one half at a time, between two sheets of plastic. Press out with a 6 – 8 mm round cookie cutter. -
  • Place the biscuits on the baking trays and bake until just ready – do not brown. Leave to cool off slightly, then place onto a cooling rack and leave to cool completely. Store in an airtight container.
  • Mango cottage cheese filling: -

  • Mix the mango concentrate or pulp with the smooth cottage cheese.
  • Leave in refrigerator until required. -
  • Place a biscuit in the middle of a large plate. Spoon a spoonful of the mango cottage cheese filling on.
  • Top with a biscuit.
  • Dust with icing sugar and serve immediately.
  • Shortcake:

  • Preheat oven to 180 ºC. Grease two baking trays or line with baking paper. -
  • Sift the cake flour, baking powder and salt together. -
  • Cream the butter and castor sugar in a large mixing bowl, until fluffy. -Beat the egg lightly and add to butter mixture. Add the essence and mix well. -
  • Add half of the flour mixture to egg mixture and mix. Add remaining flour mixture and knead lightly to a soft pastry. -
  • Divide the pastry in two, wrap each in cling wrap and leave in refrigerator for about 15 minutes. -
  • Roll the pastry to 5 mm in thickness – one half at a time, between two sheets of plastic. Press out with a 6 – 8 mm round cookie cutter. -
  • Place the biscuits on the baking trays and bake until just ready – do not brown. Leave to cool off slightly, then place onto a cooling rack and leave to cool completely. Store in an airtight container.
  • Mango cottage cheese filling: -

  • Mix the mango concentrate or pulp with the smooth cottage cheese.
  • Leave in refrigerator until required. -
  • Place a biscuit in the middle of a large plate. Spoon a spoonful of the mango cottage cheese filling on.
  • Top with a biscuit.
  • Dust with icing sugar and serve immediately.
  • Tell us what you think