Toasted Pound Cake with Citrus Cream (Giada De Laurentiis) |
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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices |
2 tablespoons butter, melted |
1/3 cup honey, for drizzling |
8 ounces mascarpone cheese |
1/2 cup whipping cream |
1/4 cup granulated sugar |
1 tablespoon fresh orange juice |
1 lemon, zested and juiced |
1 lime, zested and juiced |
1 teaspoon orange zest |
1 teaspoon vanilla extract |
2 large oranges, segmented |
Directions:
1. For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
2. For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
3. To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
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