Pound Cake Finger Sandwiches
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Cake230 g
Cream Cheese1 cup
Strawberry Preserve1 cup
Blueberry170 g
Creme Fraiche1 tsp
Cinnamon (ground)3 tbsps
Brown SugarDirections:
1
Strawberry Cream Cheese: In the bowl of a food processor, combine cream cheese and preserves
2
Blend until combined
3
Taste for flavor adding more preserves if necessary
4
The cream cheese should be pink
5
Set aside and bring to room temperature for easy spreading
6
Blueberry Cream Cheese: In the bowl of a food processor, combine the cream cheese and blueberries
7
Add sugar to taste
8
Cinnamon and Sugar Spread: In a bowl, combine creme fraiche, cinnamon, and brown sugar
9
Preheat oven to 350 degrees F
10
Slice the pound cakes into 3/4-inch thick slices
11
Spread on a baking sheet and toast until just golden
12
Remove from oven and set aside to cool slightly
13
Using a pastry brush, brush each piece of pound cake with melted chocolate to "waterproof" the sandwich
14
Cut the pound cake slices in half on the diagonal
15
Slice the strawberries
16
Spread a thick layer of strawberry cream cheese on top of some of the slices of pound cake that have been coated with chocolate and top with sliced strawberries
17
Cover with a second piece of pound cake
18
Spread blueberry cream cheese on some of the pound cake pieces and top with macadamia nuts and a second slice of pound cake
19
Repeat with cinnamon and sugar spread and chocolate hazelnut spread