Pound Cake Party Sandwiches Recipes

PB&J TEA SANDWICHES

Steps:

• Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined.
• Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches.

POUND CAKE FINGER SANDWICHES

Steps:

• Strawberry Cream Cheese: In the bowl of a food processor, combine cream cheese and preserves. Blend until combined. Taste for flavor adding more preserves if necessary. The cream cheese should be pink. Set aside and bring to room temperature for easy spreading.
• Blueberry Cream Cheese: In the bowl of a food processor, combine the cream cheese and blueberries. Add sugar to taste.
• Cinnamon and Sugar Spread: In a bowl, combine creme fraiche, cinnamon, and brown sugar.
• Preheat oven to 350 degrees F.
• Slice the pound cakes into 3/4-inch thick slices. Spread on a baking sheet and toast until just golden. Remove from oven and set aside to cool slightly.
• Using a pastry brush, brush each piece of pound cake with melted chocolate to "waterproof" the sandwich. Cut the pound cake slices in half on the diagonal. Slice the strawberries. 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. Cover with a second piece of pound cake. Spread blueberry cream cheese on some of the pound cake pieces and top with macadamia nuts and a second slice of pound cake. Repeat with cinnamon and sugar spread and chocolate hazelnut spread.

POUND CAKE CUT-OUT SANDWICHES WITH STRAWBERRY WHIPPED CREAM

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• Slice the pound cake into 1/2-inch slices, and use the cookie cutters to cut out a shape in each slice. Place the pound cake shapes onto a sheet pan and toast in the oven until lightly golden, about 5 minutes. Transfer the shapes to a rack and cool for 20 minutes.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the cream and sugar and beat until soft peaks form, about 2 minutes. Gently fold the strawberries into the whipped cream.
• To assemble, spoon 2 tablespoons of the cream onto one of the cutouts. Sprinkle with mini chips and top with another cutout.