4 Easter shortcakes

The base for each cake is a brittle dough.

• 150 g of wheat flour
• 100 g butter
• 2 yolks cooked on hard
• 1 spoonful of the cream 18%
• 50 g of tiny sugar

We knead all the ingredients, we fill the baking sheet with the dough (it will be enough for one large portion). We prick it with the fork. We bake it for 20-30 minutes in the hot oven in 180 Celsius degrees.
An Easter shortake with white chocolate and blackcurrant

• 2 bars of chocolate
• 200 g sour cream 22%
• jar of blackcurrant preserves
• nuts and dried fruit to be usead as a decoration

We melt the chocolate in a water bath. We add gradually the cream, we mix everything up. We spread the dough with not very thick layer of preserves. We pour on it a chocolate mass. We decorate it with nuts and dried fruit. (Flat piece of baking sheet from Red Onion Store with the non-stick coating and with a movable bottom).
An orange Easter Shortcake

• a pack of mascarpone cheese
• 2 oranges
• 2 spoonfuls of brown sugar
• Spoon of butter

We steam the oranges with boiling water. We scrape the crust, we stir-fry it on the frying pan with sugar and a bit of butter. We add a squeezed juice from the same oranges, we reduce it for the half of the volume. We chill it and we mix it up with mascarpone. We spread the cake and we put it to the refrigerator so that mass solidifies.
Traditional chocolate eater shortcake

• 2 glasses of sugar
• 1 glass of sour cream 36%
• 2 spoons of cocoa

We cook the sour cream with sugar for a dozen or so minutes mixing until it starts thickening. At the end we are add the cocoa. It is possible to pour a bit of mass out to the glass and mix it precisely so that pellets won’t remain. We pour out the rough on it, we decorating according to the individual references, we used the orange whipped off peel.
Rose Easter Shortcake with almonds according to the recipe of Eliza Mórawska/Whiteplate

• 150 g soft butter
• 200 g of preserves from rose petals in the sugar or the rose petals in the sugar (in small jars, available in eco shops)
• 2-3 drops of almond oil (optional)
• 1 spoonful of sour cream
• 1 spoonful of the fresh squeezed lemon juice
• 2 spoons of almond petals, dry-roasted on the frying pan or in the oven
• 50 g sugar

We blend the butter with sugar until the mass reaches the whiteness. Next, still grating, we add gradually spoons of rose petals, next we add the sour cream, juice and almond oil. The baked and chilled bottom we spread with the mass, we sprinkle it with almonds petals. To put it away into the cool space for a few hours.