Thursday, June 4, 2009

Toasted Pound Cake with Citrus Cream

Pound Cake:
Vegetable cooking spray
1 (10.75-ounce)frozen pound cake, thawed and cut into 9 (1-inch)slices
2 T. butter, melted
1/3 c. honey, for drizzling

Citrus Cream:

8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 T. fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 t. orange zest
1 t. vanilla extract
2 large oranges, segmented

For the pound cake:  Preheat the oven to 350 degrees F.  Spray a baking pan with cooking spray.  Arrange the pound cake in a single layer on the prepared pan.  Brush with the melted butter and drizzle with honey.  Bake for 7 to 8 minutes or until lightly golden.  Set aside to cool for 10 minutes.

For the citrus cream:  In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minutes.

To assemble:  spoon the citrus-cream filling on the cooled pound cake slices.  Top with orange  segments and serve.

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