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Forest Berry Lemon Shortcake with Lingonberry Cr│me
My father passed away last year from kidney cancer. His final meal, ironically, was strawberry shortcake..which he said tasted "yummy" as he licked his lips and smiled just before falling into his final sleep! This version is a twist on the traditional strawberry shortcake using all of the wonderful Swedish forest berries, adding some of the wonderful lingonberries to the cream and placing all of that on lemon shortcake! In memory of my loving father, Jerry Gohsman, I hope you will enjoy this tasty treat.......because I know he would have LOVED it!

(6 - 8 servings)

Sugar cake mixture

3ᄑ sticks butter (1ᄒ cups or 400 grams)
2ᄑ cups sugar
6 eggs
3 1/3 cups flour
2 teaspoons baking powder
1 cup sour cream
2 lemons, zest & juice

1 pint fresh blueberries
1 pint fresh raspberries
1 pint fresh blackberries
3 tablespoons sugar

Lingonberry Mascarpone Cr│me
2 cups heavy whipping cream
ᄐ cup sugar
1 cup mascarpone cheese
1 cup lingonberry preserves (seedless strawberry, blackberry or raspberry preserves can be substituted)

Chocolate Ganache

16 ounces semi-sweet chocolate
16 ounces heavy whipping cream


For sugar cake mixture: Preheat oven to 375ᄎ F degrees. Butter a long, rectangular baking pan (10" x 13") and set aside. Place butter and sugar in a large mixing bowl and whip until soft, approximately 3 minutes. Add one egg at a time while mixing. Add flour, baking powder, lemon zest and lemon juice and mix a couple of minutes. Butter a long, rectangular baking pan (10" x 13") and set aside. Bake for approximately 18 to 20 minutes. Cool and serve with some

For the lingonberry mascarpone cr│me: Whip the heavy cream in a large mixing bowl with sugar until firm peaks appear, approximately 3 to 4 minutes. In another mixing bowl whip the mascarpone cheese together with the lingonberry preserves until soft and creamy, approximately 2 minutes. Fold the lingonberry mascarpone cheese into the whipped cream. Refrigerate. Serve cold.

For chocolate ganache: Grate the semi-sweet chocolate and place in a large mixing bowl. Bring the heavy whipping cream to a soft boil in a small non-stick saucepan over medium heat. Whisk the cream while it's heating so that it doesn't scald. Remove from heat and whisk in chocolate. Continue to stir or whisk until completely melted! It's as easy as that!! Enjoy!






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