Shelly's Recipe

BERRY ALMOND CREAM SHORTCAKE

Category: Desserts

1 cup sugar (divided)
1/2 cup (1 stick) butter, room temperature
3 eggs (divided)
2 teaspoons almond extract (divided)
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 cup sliced, toasted almonds
2 cups mascarpone cheese
2 cups assorted berries
2 tablespoons jelly (white grape, guava or any berry)

Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.

In large bowl, combine 1/2 cup sugar and the butter at medium speed until creamy. Add 1 egg and 1 teaspoon almond extract. Continue beating, scraping bowl often, until creamy. Reduce speed to low; add flour and baking powder. Continue beating, scraping bowl often, until well mixed. Gently press dough onto bottom of prepared pan. Sprinkle almonds over dough; set aside.

In medium bowl, combine remaining 1/2 cup sugar, remaining 2 eggs and remaining 1 teaspoon extract with mascarpone cheese. Beat with wire whisk until smooth; pour over almonds.

Bake in preheated oven 60 to 70 minutes or until edges are lightly browned (surface of filling will be cracked). Cool completely on wire rack; remove sides of pan.

Arrange berries on top of cake. Melt jelly and drizzle over berries. Refrigerate at least 2 hours before serving. Serves 12