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Pound Cake With Mascarpone Cream

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Ingredients
  Fine dry bread crumbs 2 Tablespoon
  Butter/Margarine 3⁄4 Cup (12 tbs) (1/4 Pound Plus 1/4 Cup, At Room Temperature)
  Granulated sugar 1 Cup (16 tbs)
  Eggs 2 Large
  Cake flour 2⁄3 Cup (10.67 tbs)
  Potato flour/Cornstarch 2⁄3 Cup (10.67 tbs)
  Cognac/Brandy 1⁄4 Cup (4 tbs)
  Mascarpone cream/Egg-safe cream 1 Cup (16 tbs)
  Powdered sugar 4 Tablespoon
  Whole strawberries 1 Cup (16 tbs) (Fresh)
Directions

Butter bottom and sides of a 9-inch cake pan with a removable rim.
Sprinkle bottom and sides of pan with crumbs.
Set aside.
In a large bowl, beat the 3/4 cup butter and granulated sugar with an electric mixer until creamy.
Add eggs, one at a time, beating well after each addition.
Beat in cake flour and potato flour, then cognac.
Pour batter into pan and bake in a 350° oven until a wooden pick inserted in center of cake comes out clean (about 45 minutes).
Let cool in pan on a rack.
If made ahead, store airtight until next day.
Prepare Mascarpone Cream.
Remove rim from cake pan; sprinkle cake with powdered sugar and cut into wedges.
Spoon Mascarpone Cream over each serving; garnish with strawberries.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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