n the poaching liquid.
Pound Cake:
Adjust the oven rack
ker:
Prepare espresso. Place caramel sauce, cocoa powder and
he 25 cm round deep cake tin, greased and lined with
For The Cake: Preheat oven to 350\u00b0.
MAKING THE POUND CAKE.
Preheat the oven to
s smooth.
Salted caramel.
For salted caramel, make a caramel with sugar and
br>Coat both sides of pound cake with cooking spray or brush
ool brownies in pan. Pour caramel glaze over brownies and cool
Vanilla Ice Cream with Salted Caramel Swirl:
In a mixing
inutes on wire rack. Remove cake from pan; cool thoroughly on
astry is golden brown and caramel is bubbling up around sides
egins to turn a light caramel color (about 8 minutes). When
Make the salted caramel: In a heavy-bottomed saucepan,
Cut pound cake into 8 slices.
In small bowl, combine butter, brown sugar, and cinnamon and mix to combine.
Spread on one side of pound cake and cover the butter mixture with chopped pecans.
Grill cake slices on two sided grill for 2-3 minutes until cake is heated and pecans are browned and fragrant.
Drizzle with ice cream topping to serve. Serves 8.
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
br>Grease and flour large pound cake pan. Blend softened butter, Philadelphia
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
ire rack to cool.
Salted Caramel Filling: Use a microwave safe
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Place dates and almond milk in a blender; blend until a creamy paste forms, about 2 minutes. Add sea salt.
Place oats and pecans in the bowl of a food processor; pulse until it resembles coarse flour. Mix in mashed bananas and swirl salted caramel into the dough. Drop large spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until golden, about 20 minutes.