Directions:
- Preheat oven to 190°C. Sift flour and baking powder into large bowl. Make a well in the centre, add brown sugar, butter, egg yolks and sour cream. Mix well to form soft dough. Spread mixture evenly over the base of a lightly greased or baking-paper-lined 25cm springform cake tin. Drain peaches thoroughly and arrange together with raspberries on top, press down gently. Bake for 20 minutes.
- For the meringue topping, whisk the egg whites to the floppy soft-peak stage, add the sugar a tablespoon at a time, whisking until the mixture is stiff. Remove shortcake from oven, pile meringue over fruit, spreading right to the rim. Sprinkle with sliced almonds. Return the dish to the oven. Turn off heat and leave in the closed cooling oven for a further 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.44 Kcal (2820 kJ) | ||
| Calories from fat | 280.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.17g | 48% | |
|---|---|---|---|
| Cholesterol | 97.1mg | 32% | |
| Sodium | 912.01mg | 38% | |
| Potassium | 511.19mg | 11% | |
| Total Carbs | 90.17g | 30% | |
| Sugars | 47.72g | 191% | |
| Dietary Fiber | 6.33g | 25% | |
| Protein | 12.4g | 25% | |
| Vitamin C | 44.7mg | 74% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.4mg | 19% | |
| Calcium | 276mg | 28% | |
| Amount Per 100 g | |||
| Calories | 299.85 Kcal (1255 kJ) | ||
| Calories from fat | 124.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.88g | 48% | |
|---|---|---|---|
| Cholesterol | 43.23mg | 32% | |
| Sodium | 406.07mg | 38% | |
| Potassium | 227.61mg | 11% | |
| Total Carbs | 40.15g | 30% | |
| Sugars | 21.25g | 191% | |
| Dietary Fiber | 2.82g | 25% | |
| Protein | 5.52g | 25% | |
| Vitamin C | 19.9mg | 74% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.5mg | 19% | |
| Calcium | 122.9mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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