Raspberry Surprise Pastrycakes
Ready to treat yourself to a delightful dessert? These indulgent pastry cakes are a perfect balance of fruity raspberry jam, fluffy sponge, and creamy white chocolate. Delightfully sweet and satisfying, each bite offers a burst of flavor. The combination of tender shortcrust pastry, fruity jam center, and decadent chocolate topping makes these treats a must-have for any occasion. Feel free to customize with your favorite toppings for a personal touch!
— Constant Cookbook
Ingredients
- For the Shortcrust Pastry
- 150g Plain Flour
- 75g Hard Margarine/ Butter diced
- 25g Caster Sugar
- Cold water to mix to a dough
- For the Filling
- 4- 5 tbsp Raspberry Jam
- For the Sponge
- 50g Soft Margarine
- 50g Caster Sugar
- 50g Self-Raising Flour
- 1 egg
- A few drops of vanilla essence
- For the Topping
- 150g White Chocolate
- Fresh raspberries
- Drinking Chocolate Powder
Instructions
- Preheat oven to 190C/ Gas mark 5. Prepare pastry by sieving the flour into a large mixing bowl. Add the diced margarine/ butter. Using your fingertips, rub the fat into flour until the mixture looks like breadcrumbs.
- Add the sugar to the breadcrumbs and mix in with a wooden spoon. Put some water into a measuring jug, and add to the mixture gradually. Mix gently with a fork until the mixture has formed a soft dough. Lightly flour the table and knead the pastry gently. Roll out using a floured rolling pin then cut out circles with a large pastry cutter. Place these into bun tin and put in the fridge to rest whilst making the filling.
- Sieve the flour into a bowl and add the egg, margarine and sugar. Then beat mixture thoroughly by hand or with an electric whisk. Now stir in the flavouring.
- Put half a teaspoon of jam into each pastry case then cover with the sponge mixture, making sure there is an even amount of mixture in each one and that it is covering the jam.
- Put the pastrycakes into the pre-heated oven and bake for around 20 minutes or until the sponge springs back when pressed lightly with a finger. Leave to cool on a wire rack.
- Melt the chocolate and spoon over each pastrycake. Place one fresh raspberry when the chocolate has almost set and dust with coco powder.
Yield
Makes 12 cakes
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