Pound Cake With Mascarpone Cream
|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)|
|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)|
Butter bottom and sides of a 9-inch cake pan with a removable rim.
Sprinkle bottom and sides of pan with crumbs.
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.