Lemon Berry Shortcake - Breathe Magazine Australia

Ingredients

• 70 g cake flour or low-protein flour
• 1 tbsp cornflour
• ¼ tsp baking powder
• 3 large eggs, room temperature
• Pinch of salt
• 110 g white caster sugar
• 50 g unsalted butter, melted and cooled
• Juice and zest of one lemon (keep latter for the cream)
• 2 large eggs
• 50 g caster sugar
• 15 g unsalted butter
• 450 g double whipping cream
• Zest of one lemon (set aside from curd recipe)
• 80 g icing sugar
• ½ tsp vanilla bean paste (optional)
• 2 cups of fresh seasonal berries
• ½ cup milk
• Pressed flowers or petals (optional)
• Edible gold-leaf sheets or flakes (optional)
• 20 cm cake board or plate