Shortcake with Tropical Fruit
- For the shortcake
- 300 grams soft butter
- 150 grams sugar
- 2 pinches salt
- 400 grams Pastry flour
- 1 teaspoon Baking powder
For the shortcake, mix softened butter with sugar and salt until fluffy. Sift flour into butter mixtur, add baking powder and knead quickly into a dough. Form a ball, wrap in foil and let stand for 2 hours in refrigerator.
Preheat oven to 180°C (approximately 350°F).
Roll out dough to about 1 cm (approximately 1/2-inch) thick on a lightly floured surface. Cut out 2 circles about 28 cm (approximately 11 inches) across with edge of a springform pan or a cake ring. Place circles on a baking sheet lined with parchment paper. Slice each circle into 12 pieces with a knife. Bake in oven for about 20–25 minutes, until golden brown. Let cool down, then reassemble pieces of base on a cake plate.
For the filling, peel papaya and mango, halve, remove seeds and chop flesh. Cut and add kiwi flesh. Mix with Grand Marnier and spread over base cake layer. Whip cream together with powdered sugar until stiff. Spread 1/3 of mixture over fruit layer, then top with remaining cake tier and decorate with remaining cream. Sprinkle with toasted coconut, then serve immediately.