California Farm Olympic Lemon ShortCake

Name: California Farm Olympic Lemon ShortCake
Total time: 8400 s
Yield: 6 people, 6 desserts, 4” x 4” portions
Cuisine: American
Ingredients: 1 cup all-purpose Flour; 1 Tsp apple cider vinegar; 1/2 Tsp flaked seasalt; 1 Egg yolk, beaten. Save egg white for topping; 3 Tbs powdered sugar; 3 Tbs Butter, crumbled; 3 Tbs shortening or lard, crumbled; 4 Tbs ice water; 6 fresh lemons for juice. Save lemon peels to make limoncello; 6 Egg yolks. Save egg whites for topping; 1/2 cup cane sugar; 120 grams unsalted butter; 1/2 cup corn starch; 2 1/2 cups water; 2 Tbs lemon peel zest; 7 eggwhites; 1 cup cane sugar; 1 cup powdered sugar; 5 foodsafe colors; Optional: for Fourth of July cake, decorate with fresh blueberries and raspberries on bed of whipped cream

Hobby Horseman @HobbyHorseman

California, United States

The five rings of the Olympic flag are blue, black, red on top and gold and green on bottom. On a white background. This lemon shortcake has olympic flag desserts. The olympic rings are made with safe food coloring. The white flag is easy meringue.
Hidden Inside the cake is a 4” diameter by 1/3” thick pine apple olympic gold medal.
Kids get to choose their slice, the finder is the gold medal winner and gets a selfie.

#GlobalCookpadGames2024

Hobby Horseman @HobbyHorseman

California, United States

#GlobalCookpadGames2024

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Ingredients

20 minute bake, 2 hour set

6 people, 6 desserts, 4” x 4” portions

For the lemon shortcake form
1 cupall-purpose Flour
1 Tspapple cider vinegar
1/2 Tspflaked seasalt
1Egg yolk, beaten. Save egg white for topping
3 Tbspowdered sugar
3 TbsButter, crumbled
3 Tbsshortening or lard, crumbled
4 Tbsice water
For the lemon filling
6fresh lemons for juice. Save lemon peels to make limoncello
California Farm Limoncello Liqueur
6Egg yolks. Save egg whites for topping
1/2 cupcane sugar
120 gramsunsalted butter
1/2 cupcorn starch
2 1/2 cupswater
2 Tbslemon peel zest
For the topping
7eggwhites
1 cupcane sugar
1 cuppowdered sugar
For the Olympic Rings decoration
5foodsafe colors
For the winning gold medal: medal size slice of pine apple, 4”x 1/3”
Optional: for Fourth of July cake, decorate with fresh blueberries and raspberries on bed of whipped cream
Equipment: 12” x 8” baking pan, dough mixer, lemon press, air fryer or other convection oven, kitchen mixer whisk, cake food color kit, 3” diameter glass to make olympic circles
Cost: shortcake $2, lemons $4, topping $2, food colors $1, pine apple $1, colors $1, $1.80 per dessert

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Steps

20 minute bake, 2 hour set

1

Make the cake crust: Sift flour and sugar into bowl with vinegar, crumbled butter and shortening. Add beaten yolk and enough ice water to cling ingredients. Make ball, knead, shrinkwrap, refrigerate 30 minutes. Roll out on silicone floured cutting board. Line the baking dish. Press in place with knuckles. Bake 20 minutes at 450F degrees. Cool.
2

Hide the pine apple olympic gold medal: divide crust in six desserts of 4” x 4”, place pine apple in one of the squares.
3

Filling: mix corn starch and sugar, stir in lemon juice and water, stir and boil till very thick. Reduce heat, stir in lemon zest, egg yolks, butter. Pour into cake form. Cool to room temperature.
4

Make the topping: beat egg whites with whisk on kitchen mixer, add pinch of salt and cane sugar gradually while whisking, till dissolved. Stir in powdered sugar at the end of whisking to make mix whiter. Spread on top of filling, score in six desserts, dry two to four hours at 175F degrees in oven till topping is hard.
5

When topping has dried and is hard, use 3” diameter glass to decorate the cake with the Olympic flag rings from foodsafe coloring kit.
6

Optional: for Fourth of July Holiday Flag cake, put layer of whipped cream on top and decorate with blueberries and raspberries.

Linked Recipes

California Farm Limoncello Liqueur

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on August 11, 2024 17:45

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.