Le Gâteau de Poire de Bocs avec la Glace de Fromage frais et de Centre de Confiture de Figue Dépassée avec le Noix de pecan de Cannelle
And Sprinkles!
Recipe to follow:
Vanilla Cake:
½ cup Soy Cream
½ cup Tofutti brand Sour Cream
2 cups all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable margarine
¾ cup raw sugar
3 teaspoons vanilla
Preheat oven to 350 degrees and line tins
with cupcake liners. Cream margarine and sugar two
minutes – beat in vanilla.
Mix all dry ingredients together and then alternate soy cream-dry-soy cream. Add the sour cream at the last and incorporate then fill liners 2/3 full and bake 10 minutes. Add 1 pureed Bosc pear, swirl in and then finish baking – 10 minutes until done. Cool completely.
Inject 1ml fig jam into center of each cuppie using a center tipped syringe.
Ice with Tofutti Cream Cheeze Frosting (previous recipe) and garnish with a candied pecan.
(Toast whole pecans saturated with simplesugar and cinnamon in oven at 300 degrees until browned and your kitchen smells heavenly)
20 cuppies