Home (Sugar Free Recipes) » Cakes » Double Stacked Sugar Free Kiwi Shortcake
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sugar-free-kiwi-shortcake-017_mini
sugar-free-kiwi-shortcake-017_mini

Double Stacked Sugar Free Kiwi Shortcake

May 19, 2015

Directions

Cake

1Preheat oven to 350 degrees F. Grease and flour a baking tin or 3 ramekins

2Beat agave and stevia together until stevia dissolves. Add eggs, cream, and vanilla extract to the agave mix.

3Mix the ingredients well with a whisk or with a mixer on medium speed for 2 minutes.

4Add dry ingredients. Mix the ingredients well with a whisk or with a mixer on medium speed for 2 minutes. Add soft butter and mix lightly.

5Pour the batter into the baking tin or ramekins. Bake 30-35 minutes or until toothpick comes out clean. Cool on wire racks for 10 minutes.

Kiwi filling

1Take ½ cup chilled heavy cream, add stevia, vanilla extract, and whisk continuously for 2-3 minutes until you get stiff peaks. You may use a mixer, but use it at low speed.

2Slice the shortcake in 2 pieces and place the Kiwi slices on the cake.

3Spread the whipped cream with a spoon or use an icing cone. Top the cake with more cream and kiwi pieces.

Ingredients

The Shortcake

1 cup of sifted flour

2 eggs

1/4 cup of soft butter

1/2 cup of cream

1 tsp. of vanilla

1/4 cup of agave nectar

2 tsp. stevia

1 tsp. baking powder

1/4 tsp. baking soda

The Filling

2 kiwi

1/2 tsp. vanilla extract

1/2 tsp. stevia

1/2 cup heavy cream (chilled)

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More detailed directions (with pictures)

Important note – all ingredients for the cake need to be at room temperature.

Mix agave with stevia.

Add eggs to the mix.

Add cream.

Mix all these ingredients using a whisk, or you can use a mixer to beat the mix at medium speed

Add in some vanilla extract and mix well.

Then add in the dry ingredients.

Use a whisk to beat well or use a mixer at medium speed for 2-3 minutes

Add butter to the mix. The butter should be at room temperature and soft. If not, melt it in a microwave

Pour the mix in the ramekins

Place in the pre-heated oven and bake for 30-35 minutes or until toothpick comes out clean (with no wet dough on it).

Once they are baked, let them cool. They will come out of the ramekins easily once they cool off (but not so well if they’re still hot).

If you want to make the whipped cream at home, then you need to use some very chilled heavy cream (also known as whipping cream). Man, this whipping cream is so chill!

Beat continuously making bigger loops, so that more air gets in and you can get stiff peaks, it takes around 2-3 minutes, else you may use a mixer to beat the cream.

Cut the cake in 2 slices and place the kiwi slices with cream on top. If you want to evenly spread the cream, you may use an icing cone.You may choose to add 2 tablespoons of agave to kiwi slices.

Place the other cake piece on top of the cream and again top with whipped cream and kiwi pieces. Such delicious!