Summer is for simple and quick to prepare treats because you have so many things to do while the sun is shining and the days are so long. Last weekend was very hot in London and I didn’t want to bake anything, but I had beautiful berries from a farm market and decided to make simple pretty summer sweet cakes. I baked the easiest cookies in the world – shortbreads, made mascarpone cream and added the mix of fresh summer blackberries, raspberries, blackcurrants and gooseberries.
I also start to think that because of surplus of berries and fruits summer is the most difficult season for me. I have always so many ideas floating in my head and have so little time to try all them to make something new. As you know I’m passionate of homemade pies, but hot summer isn’t the best time for spending at the kitchen. So I’m eating a lot of berries and fruits raw, but sometimes I feel like I need to bake something. It’s just the best kind of relaxation for me. Last weekend I made amazing cakes which I like to call “shortbread plates” with delicious mascarpone cream and mixed berries on them.
Shortbread Plates with Mascarpone Cream & Berries
(Makes 7-8 pieces) SHORTBREAD PLATES: 200g plain flour 60 g brown sugar 110 g cold butter CREAM: 100 ml whipped cream 150 g mascarpone 1/3 cup icing sugar BERRY MIX: 150 g blueberries 100 g raspberries 150 g blackcurrants 80 g gooseberries
Sift the flour onto the working surface. Rub in the cold butter, add powdered sugar and knead a soft, elastic dough. Place in the fridge for 20-30 minutes.
Divide the dough into 7-9 similar pieces. Roll the circles 9-10 cm in diameter flatting with your fingers and sprinkling with flour all the time to avoid sticking. Or just roll the dough and cut circles using a round cutter.
Bake at 175C degrees about 20-30 mins or until golden brown. Let them cool.
Wash the berries and drain them.
Whisk the cream until soft peaks form. Add mascarpone, powdered sugar and combine using a spatula.
Put the cream on the shortbreads and lay out the berries.