Grilled Pound Cake With Marscarpone Recipes

GRILLED POUND CAKE WITH MARSCARPONE

Steps:

• Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.
• Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool.
• Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.
• Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.
• Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.
• Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool.
• Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.
• Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.