flowcooking

Peach shortcake with Sindyanna cream

Golden peach shortcake with pillowy crumbs and juicy peaches.
Sindyanna cream is silky, cool, and vanilla-bright with a lime lift.
Warm, sweet, and perfectly spoonable—make it and savor it.

dessert ⏱ 60 min 580 kcal / portion 73.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

No ratings yet
🖨 Print
Peach shortcake with Sindyanna cream
v5 · rb0e705f985 20260727Z1751 160 g golden caster sugar 175 g unsalted butter 140 ml buttermilk 500 ml double cream 14.8 ml vanilla bean paste 1½ tbsp demerara sugar 40 ml lime juice pulse the dry ingredients in the food processor 🌀 pulse the butter into the flour mix until pea-sized pieces 🌀 mix the buttermilk cream and vanilla bean paste into a shaggy dough 🔪 compress and roll the dough into a rectangle, then cut 8 shortcake squares ⏳ ⏱ 30 min chill the shortcakes in the fridge and up to an hour 🔥 heat the oven to 200°C 🍳 ⏱ 10-15 min poach the peaches by cooking the syrup until thick and bubbling furiously 🍳 stir in the sliced peaches and cook for another minute, then cool and stir in the lime juice 🍽 brush the shortcakes with cream and sprinkle the demerara sugar 🔥 ⏱ 20 min bake the shortcakes until golden brown ⏳ whisk the cream ingredients to soft peaks and refrigerate until ready to serve 🔪 cut each shortcake in half widthways 🌀 spoon the peach mix over the bottom halves, dollop on cream, top with the other halves Peach Shortcake 🎉 375 g plain flour 2½ tsp baking powder ¼ tsp bicarbonate of soda ¾ tsp salt 1 piece lime 10 g ginger 500 g peach salt to taste 115 g soulful galilean spread 2½ tbsp golden caster sugar plain flour, baking powder, bicarbonate of soda, salt 60 g buttermilk 140 ml double cream 10 ml vanilla bean paste demerara sugar 100 g lime, ginger, peach, salt 360 ml soulful galilean spread, golden caster sugar 5 ml
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. pulse the dry ingredients in the food processor
  2. pulse the butter into the flour mix until pea-sized pieces
  3. mix the buttermilk cream and vanilla bean paste into a shaggy dough
  4. compress and roll the dough into a rectangle, then cut 8 shortcake squares
  5. chill the shortcakes in the fridge for at least 30 minutes and up to an hour
  6. heat the oven to 200°C
  7. poach the peaches by cooking the syrup for 10-15 minutes until thick and bubbling furiously
  8. stir in the sliced peaches and cook for another minute, then cool and stir in the lime juice
  9. brush the shortcakes with cream and sprinkle the demerara sugar
  10. bake the shortcakes for 20 minutes until golden brown
  11. whisk the cream ingredients to soft peaks and refrigerate until ready to serve
  12. cut each shortcake in half widthways
  13. spoon the peach mix over the bottom halves, dollop on cream, top with the other halves

Similar recipes