Parmesan Pound Cake With Fresh Berries Recipes

GRILLED POUND CAKE WITH BERRIES

Steps:

• In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.

PARMESAN POUND CAKE WITH FRESH BERRIES

Steps:

• Sift together the flour, baking powder, and salt into a large mixing bowl.
• Whisk in the Parmesan. Set aside.
• Cream together the butter and sugar with a mixer, about 5 minutes.
• One at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
• Add cream cheese and mix until smooth.
• On slowest speed, alternate adding the flour mixture and the crème fraîche, ending with the flour mixture. Do not overmix.
• Butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
• Pour the cake batter into the prepared pans and spread evenly. Tap the pan down sharply on the countertop a couple of times to release any air bubbles.
• Bake at 350°F for 45-55 minutes, or until toothpick comes out clean. Let cool.
• Invert the completely cool cake onto a cutting board, trim the edges away, and then with a serrated cake knife, cut the cake in half lengthwise. Cut widthwise into 1½-inch slices. You will end up with fourteen 4- by 1½-inch slices. (Or cut slices only as you need them, keeping the cake well sealed in plastic wrap).
• Serve with your choice of garnishes.