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Monday, January 9, 2017

Delices and Gourmandises Dauphiné shortbread cake recipe

We all know the potato gratin that makes the fame of the Dauphiné terroir, but we less know about the Dauphiné shortbread cake. The one proposed by Delices and Gourmandises is a shortbread cake filled with blueberry jelly that you can also prepare home with this recipe.

What you need for preparing the Delices and Gourmandises Dauphiné shortbread cake are:

The Dauphiné shortbread cake of Delices and Gourmandises is made of a sanded down paste filled with blueberry jelly. These are the ingredients needed:

- 250gr wheat flour
- 60gr icing sugar
- 125gr softened concentrated butter
- 2 eggs
- ½ teaspoon baking powder
- 1 pinch of salt
- 1 jar of 200gr blueberry jelly or jam

You can vary the recipe using other fruit jam or jelly you like.

How to prepare and cook your cake?

First, make the sanded down paste. Pour the flour in a bowl and add the sugar and the baking powder. Cut the butter in dices and mix with the flour with your hands while crumbling the mixture with your fingers until it has a sandy consistency, slightly granulated. Beat the eggs and add them to the dough, mix well and form a ball with it. Add some wheat to avoid the dough to turn sticky. Roll it in a plastic film and put it in the bottom of the fridge for an hour. Preheat the oven to 180°C.

When the hour is passed, get the dough out of the fridge, lower it and divide it in two parts. Put the first half in a pie dish and pour the jelly or the jam over it. Cover with the over half of dough and close your cake well for the filling not to go out during the cooking. Put into the oven until it has a beautiful golden color. Check the cooking by putting a knife into it; your cake is ready when the knife out of it perfectly dry. Serve your cake lukewarm or cold with hot or cold beverage.


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