Brown Butter Shortcake With Strawberry Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From the NY Times, adapted from DamGoodSweet cook book, David Guas. I found this to be an unusal adaption of a classic dessert, a simmered strawberry sauce over a browned buttery cake! I will try this one for sure ! Read more ! Ingredients:
1 1/2 sticks unsalted butter |
1 cup flour |
4 large eggs |
1 cup sugar |
1 tsp baking powder |
1/4 tsp salt |
1/2 cup buttermilk |
strawberries |
6 cups strawberries, hulled and quarted, about 2 pounds |
1/4 cup sugar |
zest of one orange |
whipped cream to garnish |
Directions:
1. Grease a 10 inch round cake pan, line with paper and butter paper and sprinkle with flour
2. Melt butter over medium heat, cook and stir till amber and nutty colored, about 4 to 6 minutes; lower heat if splattering
3. Set aside to cool
4. Whisk eggs in double boiler with sugar until tripled in volume
5. Remove eggs to bowl and with electric mixer beat until thick and pale
6. Slowly drizzle in butter using a spatula until butter is well mixed; do this slowly or batter could separate
7. Sift flour, baking powder and salt
8. Gradually whisk in flour mixture, with buttermilk, 1/3 at a time until ending with flour mixture
9. Transfer to prepared pan
10. Bake in a 350F oven about 20 minutes or until sides pull away from pan
11. Let rest 10 minutes and invert cake to rack to cool completely
12. Slice into wedges and top with strawberries sauce
13. Garnish with whipped cream
14. Strawberry sauce:
15. Place 1 inch of water in pot,
16. Place sugar, zest and strawberries in a large bowl
17. Place bowl over water in pot,, cover with plastic wrap and cook low heat for 20 minutes
18. Remove bowl and chill sauce well.
19. Sauce will be chunky
20. Serve the chilled sauce over the browned butter cake
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