Marie Frank, author of More Than Sweet: Desserts with Flavour, offers two luxurious dessert recipes that are loaded with fruit and whipped cream, ideal for those who are not 'cake people'. Her strawberry shortcakes feature macerated strawberries with pomegranate molasses and black pepper, while the cardenales combine genoise sponge, meringue, and marsala whipped cream with apricot compote.
Strawberry Shortcakes
These shortcakes are more like biscuits than cake, providing a salty, buttery contrast to sweet cream and fruit. The recipe serves eight and requires about 30 minutes for maceration, 50 minutes of cooking, and additional cooling time.
For the shortcakes, combine 280g plain flour, 40g granulated sugar, 2½ tsp baking powder, ¾ tsp salt, and ¼ tsp ground cardamom. Rub in 115g cold unsalted butter until the mixture resembles coarse breadcrumbs. Stir in 120ml cold double cream to form a soft dough, then knead briefly. Roll to 2½cm thick and cut eight biscuits with a 6½cm cutter. Brush with remaining cream and sprinkle with demerara sugar. Bake at 220°C (200°C fan) for 18-20 minutes until golden.
For the macerated strawberries, gently crush a quarter of 300g hulled and quartered strawberries with 3 tbsp sugar, 2 tbsp pomegranate molasses, and salt. Fold in remaining strawberries and season with freshly cracked black pepper. Let sit for 30 minutes.
Whip 480ml double cream with 1 tbsp sugar and 1 tsp vanilla to soft peaks. Slice each shortcake, layer with strawberries and cream, and serve immediately.
Cardenales with Apricot Compote and Marsala Whipped Cream
Cardenales originated in Vienna as 'cardinal slices' and later became popular in Lloseta, Mallorca. This recipe makes six pastries and requires at least three hours of chilling.
For the compote, simmer half of 450g halved and pitted apricots with 2 tbsp brown sugar, 1 tsp tamarind paste, and 2 tbsp water for 15-20 minutes. Add remaining apricots and cook 10-15 more minutes until tender. Season with salt and refrigerate.
For the meringue, beat 5 egg whites until frothy, gradually add 100g granulated sugar, and whisk until glossy stiff peaks form. Pipe into a piping bag.
For the sponge, beat 3 eggs, 2 egg yolks, 80g granulated sugar, and ¼ tsp salt for 7-10 minutes until thick ribbons form. Sift and fold in 80g plain flour in two additions. Pipe batter and meringue in alternating rings onto lined trays, using an 8cm cutter as a guide. Dust with icing sugar and bake at 180°C (160°C fan) for 30-35 minutes.
For the marsala cream, whip 480ml double cream with 50g sugar and 60ml marsala to medium peaks. Layer cakes with compote and cream, top with another cake, and chill for 3-4 hours. Dust with icing sugar before serving.
