Saturday, June 22, 2013

Paleo Berry Shortcake Layered Truffle

Love this time of year because it's full of fruit!

Ingredients Shortcake:
Almond Flour 2 cups
Coconut Flour 1/4 cup
Eggs 4 large
Agave/Honey 1/4 cup 
Vanilla 1 tablespoon
Baking Soda 1teaspoon

Ingredients Whipped Cream:
Coconut Milk 3 cans (14 oz) full fat unsweetened 
Agave/Honey 1/4 cup
Vanilla 1 teaspoon 

Ingredients Fruit:
Raspberries, Strawberries, Blueberries

First place cans of Coconut Milk in refrigerator overnight.  Open cans and scrape off only the solid milk into standing mixer or bowl if using hand mixer (chill bowl if possible).  Whisk with the rest if ingredients 10-15 minutes until light and fluffy.  Place in refrigerator to firm up.

Mix all cake ingredients and bake in two parchment lined 9 inch pans (will be thin cakes).  Bake on 350 for 15-20 minutes until golden brown.  Allow to completely cool before assembling layers. 

Layer cake alternating with fresh fruit an whipped cream in large truffle glass or even free form if you are good at it!  Store in refrigerator. 

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