Vanilla Shortcake, with Pear and Raspberries, topped with Raspberry Coulis and Soy Whipped Cream


I started with the recipe from AllRecipes.com, one of my favorite sites for recipes. I particularly love how they calculate nutritional information, and have Metric for US conversion.

Here’s the original recipe I started with:

http://allrecipes.com/Recipe/Strawberry-Shortcake/Detail.aspx

Here’s What I did with it, to make it non lactose, and not too sweet:

Ingredients

  • 1 pint of Raspberries
  • 2 Bartlett pears pealed and chopped to 1/4 inch slices
  • 1 teaspoon of Madagascar Vanilla Extract
  • white sugar- just enough to dust the fruit
  • white sugar – an extra 2 tablepoons, set aside for shortcake
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup earth balance (non-dairy) butter
  • 1 egg
  • 2/3 soy cream
  • Soy Whipped Cream
  1. Toss the Raspberries and Pears in an oven-safe dish. Add the white sugar, just enough to bearely coat the fruit. Set aside.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  3. Beat together the egg and soy cream.
  4. In a medium bowl (I used the KitchenAid mixer bowl) combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and cream mixture. I blended this with the mixer for less than a minute, pulsing through trying not to toughen the dough. I find this better than touching this dough, because in baking pastry, touching the dough burns it and changes the flavor.
  5. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  6. Put the fruit in to bake about halfway through. Bake the fruit at the same time, but in a separate dish for about 15 minutes,  or until the pears go soft. About 10 minutes through stir in a tablespoon of butter. While the cake is cooling, sieve the fruit gently, separating out fruit from sauce. Put the sauce in a saucepan, add a drop of soy cream, and stir over a low flame, for about five minutes. Remove from heat.
  7. Expect a literal “short cake”, something a little denser than the AllRecipes version. Slice partially cooled cake in half, making two layers. Place half of the the fruit on one layer and top with the other layer. Top with remaining fruit and pour the coulis over the cake. Cover with the soy whipped cream.

This is unbelievably tasty. And it’s a treat.

Advertisements

One Response to “Vanilla Shortcake, with Pear and Raspberries, topped with Raspberry Coulis and Soy Whipped Cream”

  1. Christmas Dinner « girl meets bike recipes Says:

    […] I made a Vanilla Shortcake, with Pear and Raspberries, topped with Raspberry Coulis and Soy Whipped Cream, fo… […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: