Peach raspberry shortcake
Here is a delicious recipe to prepare a shortcake with peaches and raspberries. A great dessert for summer.
1. Buttered a springform pan of 30 cm in diameter.
2. In a bowl, pour the preparation with 1 packet of baking powder. Add the cold butter cut into cubes. Mix with fingers until a sandy consistency, then add the brown sugar. Pour half of this mixture into the buttered mold. Press lightly on the surface.
3. Dice peaches of about 1.5 cm. Place in the base of the pan. Then add the whole raspberries. In the rest of pastry preparation, break 2 eggs. Add the lemon zest and ½ packet of baking powder. Mix together and add the milk gradually.
4. Pour the mixture into the mould over the fruits. Bake for 1 hour at 180°C (th. 6). Let cool in the mould.
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