Directions:
- Preheat oven to 325°.
- Line bottom of a 13 x 9-inch baking pan with wax paper; set aside.
- To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour and 6 tablespoons sugar, stirring with a whisk.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 3/4 teaspoon juice and extracts.
- Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Gently spread batter into prepared pan; sprinkle with almonds. Bake at 325° for 25 minutes or until cake springs back when lightly touched.
- Place a clean dishtowel over a large wire rack; dust towel with powdered sugar. Loosen cake from sides of pan; turn out onto dishtowel. Carefully peel off wax paper. Lightly coat another large wire rack with cooking spray; place over cake. Invert cake; remove first rack and towel. Cool completely.
- To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor. Process until well blended. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.
- To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy. Let stand 1 hour.
- To prepare glaze, combine jam and water in a 1-cup glass measure. Microwave at high 30 seconds or until jam melts, stirring once.
- Cut the cake into 12 rectangles using a serrated knife. Place 1 cake rectangle on each of 6 dessert plates. Drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle. Drizzle 2 tablespoons of the sauce around each shortcake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 711.25 Kcal (2978 kJ) | ||
| Calories from fat | 359.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.92g | 61% | |
|---|---|---|---|
| Sodium | 157.13mg | 7% | |
| Potassium | 746.12mg | 16% | |
| Total Carbs | 71.4g | 24% | |
| Sugars | 51.93g | 208% | |
| Dietary Fiber | 10.18g | 41% | |
| Protein | 19.96g | 40% | |
| Vitamin C | 13mg | 22% | |
| Iron | 2.6mg | 14% | |
| Calcium | 189.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 283.55 Kcal (1187 kJ) | ||
| Calories from fat | 143.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.92g | 61% | |
|---|---|---|---|
| Sodium | 62.64mg | 7% | |
| Potassium | 297.45mg | 16% | |
| Total Carbs | 28.46g | 24% | |
| Sugars | 20.7g | 208% | |
| Dietary Fiber | 4.06g | 41% | |
| Protein | 7.96g | 40% | |
| Vitamin C | 5.2mg | 22% | |
| Iron | 1mg | 14% | |
| Calcium | 75.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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