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Pan-fried Pound Cake with Ground Cherries and Lime Mascarpone https://www.metro.ca/userfiles/image/recipes/Gateau-quatre-quarts-cerises-terre-mascarpone-lime-4069.jpg PT20M PT1H00M PT1H20M
Preheat oven to 400°F (200°C). Separate eggs. Melt butter. In a large bowl, beat whites with a pinch of salt until stiff peaks form. Set aside. In another bowl, beat egg yolks, icing sugar and a pinch of salt until thereare no streaks of yolk. Add melted butter and flour separately, mixing well. Add spirits. Gently fold whites into the yolk and suga mixture. Pour batter into a buttered cake pan dusted with flour. Bake for 15 minutes, reduce heat to 350°F (180°C) and bake for a further 25 minutes. Cool to lukewarm and turn cake out. Remove leaves from ground cherries. In a frying pan, melt the butter with the honey. Add ground cherries and cook for 3 to 5 min., set aside. In a large bowl, beat the mascarpone, lime zest, lime juice and sugar. Set aside. Cut the pound cake in 6 slices. In a frying pan, sautée the pieces of cake in butter to brown each side. Serve the slices of pound cake with candied ground cherries and lime mascarpone.
6
3 eggs 3/4 cup (190 mL) butter 1/2 cups (125 mL) icing sugar 1/4 cups (60 mL) flour 1/4 tsp. (1 mL) Salt 2 500 ml baskets of ground cherries 4 tsp. (20 mL) honey 1 tsp. (5 mL) butter 1/2 cup (125 mL) mascarpone juice and zest of 2 limes 2 Tbsp. (30 mL) sugar 2 Tbsp. (30 mL) butter
Pan-fried Pound Cake with  Ground Cherries and Lime Mascarpone

Pan-fried Pound Cake with Ground Cherries and Lime Mascarpone

Rate this recipe
1 Vote
6
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3
    eggs
  • 3/4 cup
    (190 mL)
    butter
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  • 1/2 cups
    (125 mL)
    icing sugar
  • 1/4 cups
    (60 mL)
    flour
  • 1/4 tsp.
    (1 mL)
    Salt

  • 2 500 ml baskets of ground cherries
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    JUMBO CHERRIES

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    $5.99 /lb

    PRODUCT OF U.S.A., No. 1 GRADE 13.21/kg

  • 4 tsp.
    (20 mL)
    honey
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  • 1 tsp.
    (5 mL)
    butter
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    454 g SALTED OR UNSALTED

  • 1/2 cup
    (125 mL)
    mascarpone
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    SELECTED VARIETIES (HOMO 4.49)


  • juice and zest of 2 limes
  • 2 Tbsp.
    (30 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    butter
    You might like:

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    LACTANTIA BUTTER

    LACTANTIA BUTTER

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    454 g SALTED OR UNSALTED

Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C). Separate eggs.

Melt butter. In a large bowl, beat whites with a pinch of salt until stiff peaks form. Set aside.

In another bowl, beat egg yolks, icing sugar and a pinch of salt until thereare no streaks of yolk. Add melted butter and flour separately, mixing well. Add spirits.

Gently fold whites into the yolk and suga mixture.

Pour batter into a buttered cake pan dusted with flour.

Bake for 15 minutes, reduce heat to 350°F (180°C) and bake for a further 25 minutes.

Cool to lukewarm and turn cake out. Remove leaves from ground cherries. In a frying pan, melt the butter with the honey. Add ground cherries and cook for 3 to 5 min., set aside.

In a large bowl, beat the mascarpone, lime zest, lime juice and sugar. Set aside.

Cut the pound cake in 6 slices.

In a frying pan, sautée the pieces of cake in butter to brown each side.

Serve the slices of pound cake with candied ground cherries and lime mascarpone.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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