- 4 ounces almond flour, sifted
- 3 ounces powdered sugar
- 3 whole eggs
- 1 ounce melted butter
- 3 egg whites
- 1 ounce sugar
- 1 ounce pastry flour
Macerated Strawberries and Bananas:
- 1 pint strawberries
- 2 bananas
- 3 Tablespoons sugar
- 1 pint strawberries
- ¼ cup sugar
- 1 teaspoon lemon zest
- ¼ cup cream
- 1 package rice sticks
- 1 cup frying oil
- 1 package strawberry powder
- 1 banana
- Crème fraiche
Preheat oven to 425° F. In a mixing bowl, combine almond
flour, powdered sugar, and one of the eggs and whip for 8
minutes. Add the remaining eggs, and continue whipping for
10 minutes. Pour 1/3 of the batter into a separate bowl. Temper
the melted butter into this batter, and set both batter mixtures
Make a meringue with the egg whites and sugar, beating the
sugar into the egg whites one Tablespoon at a time.
Fold meringue and pastry flour into the un-tempered batter.
Next fold the tempered mixture back into the un-tempered batter.
Spread evenly and thinly onto a sheet pan. Place in oven and
bake for 7 minutes. Remove and let cool. Cut shortcake into
8 triangular cakes and set aside for assembly.
For Macerated Strawberries and Bananas:
Finely dice the strawberries and bananas. Combine the fruit
with the sugar and set aside.
For Strawberry Sauce:
Cut strawberries into quarters and place in a medium-size
pot. Add sugar and lemon zest, let simmer until strawberries
are soft. Place softened strawberries in a blender and puree.
Set aside in refrigerator and let cool. Once cool, add cream
For Rice Sticks:
In a deep pot, heat oil to 400° F. Cut 3 or 4 rice sticks
in half, and place into the pot. They should puff up immediately
if oil is hot enough. Remove from oil with tongs and let cool.
Once cooled, dust with strawberry powder and set aside.
For Banana Crisps:
Preheat oven to 250° F and line a baking tray with a silicon
pad. Slice the banana cross-wise, into ¼-inch thick
rounds. Arrange banana slices on baking tray, overlapping
2 banana slices to form strips. Place in oven, and slowly
dehydrate until crisp. Remove and let cool.
To Serve and Assemble:
Place one shortcake on a dessert plate. Top with a fine layer
of Strawberry Sauce. Place a layer of macerated strawberries
and bananas on top of sauce. Cover with a second shortcake,
then another layer of sauce and macerated strawberries and
bananas. Top with a dollop of crème fraîche,
then securely place fried rice sticks in the crème
fraiche so that the sticks are standing upright. Place one
banana crisp strip against each side of triangular cake so
that they form an outer wall. Use remaining sauce to garnish
plate with three circular dollops.
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