Raspberry Cream Loaf Recipe
Ingredients
1 Old-Fashioned Pound Cake
2 cups fresh raspberries
1/4 cup honey
1 cup heavy cream
2 teaspoons honey
1/4 teaspoon vanilla extract carob powder, for sprinkling
Directions
Slice pound cake lengthwise into 3 layers.
Mix together raspberries and 1/4 cup honey in a medium-size bowl, mashing raspberries slightly.
Place bottom layer of cake on a serving dish.
Spoon half of raspberries over cake.
Do the same with second layer.
Place upper layer of cake on top.
In a small bowl, whip cream until soft peaks form.
Beat in 2 teaspoons honey and vanilla.
Frost cake with whipped cream. (If time permits, place some of the cream into a pastry bag, and pipe a trim around edges of cake.) Sprinkle carob powder from a salt shaker lightly down the center.
Refrigerate until ready to use.
Mix together raspberries and 1/4 cup honey in a medium-size bowl, mashing raspberries slightly.
Place bottom layer of cake on a serving dish.
Spoon half of raspberries over cake.
Do the same with second layer.
Place upper layer of cake on top.
In a small bowl, whip cream until soft peaks form.
Beat in 2 teaspoons honey and vanilla.
Frost cake with whipped cream. (If time permits, place some of the cream into a pastry bag, and pipe a trim around edges of cake.) Sprinkle carob powder from a salt shaker lightly down the center.
Refrigerate until ready to use.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
