INGREDIENTS

INSTRUCTIONS

Prepare the shortcake dough: In a food processor, combine cake flour,
sugar, baking powder, and salt. Process until just combined with a few
onoff turns. Add butter then pulse until just combined. With the motor
running, pour heavy cream through the feed tube, stopping just before
the dough forms a ball.  Roll out the dough: Lightly flour a wooden
surface and gently knead  the dough until it forms a smooth ball. Be
careful not to overknead  the dough. Roll out dough to around 3/4 inch
thick. Cut into 7  circles with a 3-inch cookie or biscuit cutter.
Knead the leftover  scraps together, roll and cut out 3 more circles.
Bake the dough: Line a baking tray with parchment paper and arrange
the dough circle on a tray. Brush the tops with heavy cream and
sprinkle lightly with sugar. Bake 5 minutes in a 375-degree oven and
then reduce the heat to 350-degree oven. Bake for another 25 to 30
minutes, or until the cakes are golden and firm to the touch.  Prepare
the berries: While the dough cools, mix the berries. Wolfgang  uses a
combination of blueberries, raspberries and blackberries, but  you can
use whatever fruit you like to eat. Combine 1 pint  blueberries, 1 pint
raspberries and 1 pint blackberries with 2 Tbsp  sugar in a large
mixing bowl. Then add 1 Tbsp lemon juice, 2 tsp  kirsch and 1 tsp
orange zest. Gently mix and set aside.  Build the shortcake: When ready
to serve, split each shortcake in  half and warm slightly. This is a
great dessert for a party because  you can prepare the shortcake ahead
of time and then warm them when  you make the berry mixture. Place the
bottom half of the shortcake on  a dessert plate. Spoon 1 cup of ice
cream on the cake and arrange a  cup of the berry mixture over and
around the ice cream. Top with the  remaining half of the cake. Serve
immediately while the shortcake is  still warm.  MC Formatted and MC
Busted by Barb at PK on 3/14/98  NOTES : Wolfgang Puck creates a
delicious dessert using the best of  summer fruit.  Recipe by: Wolfgang
Puck  Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net>
on  Mar 16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4765
Calories From Fat: 2238
Total Fat: 253.9g
Cholesterol: 805.6mg
Sodium: 4227.2mg
Potassium: 2426.5mg
Carbohydrates: 580.3g
Fiber: 48.3g
Sugar: 221.4g
Protein: 59.3g