May 19, 2015
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.
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.
1 cup of sifted flour
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
1/2 tsp. vanilla extract
1/2 tsp. stevia
1/2 cup heavy cream (chilled)