Luscious and Memorable Desserts for a Party -- A Jam-filled Shortbread Cake

An Incredibly Easy Dessert for a Party

When you're planning a dinner party, you need a dessert that is impressive, yet really easy to make. This jam-filled shortbread cake fits the bill.

You'll love how it looks when you serve it. And the directions couldn't be easier.

Ingredients for a Jam-filled Shortbread Cake

I love this recipe -- it's easy to make, and looks like a million bucks.

Here are the ingredients:

4 cups of all-purpose flour

2 teaspoons baking powder

1/4 tsp. salt

4 sticks (one pound) of butter at room temperature

4 large egg yolks

2 cups sugar

1 cup of Raspberry jam, or blackberry jam or whatever kind of jam you love!

Powdered sugar, for dusting

How To Make the Jam-Filled Shortbread Cake

In your mixer fitted with the paddle attachment (or you can use a handheld mixer) beat the butter on high speed till it turns from yellow to a creamy (pale) color. Add the egg yolks and sugar and beat until the sugar is dissolved and the mixture is light.

In a separate bowl, mix together the flour, baking powder and salt. Reduce mixer speed to low and add these dry ingredients to your butter/egg/sugar mixture -- mix only until the dry and wet ingredients are incorporated. You'll have a rich dough.

This is the easy party: turn your dough out on the counter, and divide it in half, wrap each half in plastic and put into the FREEZER. Freeze the dough for about half an hour, or up to a month if tightly wrapped.

For parties, I think it's a wonderful idea to make this dough at least a week ahead, then all you have to do is follow the directions below on the day of the party.

How to make the shortbread:

Preheat oven to 350F.

Remove one of the frozen doughs, and grate it (using the large holes of a box grater) into a 9 X 13 baking pan. Pat the grated bits of dough gently into the corners -- gently. Don't pack it down.

Gently spread the one cup of jam on top of the grated dough.

Now get the other hunk of frozen dough, and grate it on top of the jam. Again -- don't forget to pat it down gently onto the jam.

Bake the shortbread for about 40 minutes, or until golden brown.

As soon as you remove it from the oven, dust the entire surface heavily with powdered sugar, then cool to room temperature.

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