INGREDIENTS
1 1/2 ounce loaf pound cake
1 pint of fresh blueberries
Pint of heavy whipping cream
Almond Extract
Sugar
INSTRUCTIONS
Place pound cake in a crystal or festive plate
Slice as you would a bread,
Slightly separating each slice but keeping intact.
Next wash blueberries, drain and place in bowl.
Add 2 tablespoons of sugar and lightly mash the berries.
Place or press blueberries in-between each slice of pound cake.
Set Aside and also set aside a few extra berries for topping.
WHIPPED CREAM TOPPING
Heavy Whipping Cream
1/4 cup of white granulated sugar
2 teaspoons of Almond Extract
Beat heavy whipping cream in a chilled stainless steel
or copper bowl until peaks are almost formed.
Add sugar and Almond extract,
Beat until peaks form.
Dollop whipped cream in-between the pound cake slices then
Cover the entire cake with whip cream.
Top with blueberries.
Chill.
Bon Appetit!
No comments:
Post a Comment