Best 3 Toasted Pound Cake With Cashew Caramel Sauce Recipes
Indulge in a delightful symphony of flavors with our toasted pound cake adorned with a luscious cashew caramel sauce. This classic dessert takes a delightful twist with the addition of toasted pound cake cubes, adding a delightful crunch to every bite. The rich, buttery flavor of the cake pairs seamlessly with the velvety smoothness of the caramel sauce, creating a harmonious balance of textures and flavors. The cashew caramel sauce elevates this dish to a new level of decadence, offering a nutty and subtly sweet flavor that complements the cake perfectly. Prepare to tantalize your taste buds with this irresistible combination of toasted pound cake and cashew caramel sauce, a culinary masterpiece that will leave you craving for more.
Other than this, the article also includes a recipe for a delectable lemon curd, a tart and tangy complement to the sweetness of the cake and caramel sauce. With its vibrant yellow hue and refreshing citrus flavor, the lemon curd adds a delightful burst of brightness to each bite. Additionally, the article features a recipe for a fluffy whipped cream, providing a light and airy topping to balance the richness of the cake and sauce. Whether you prefer the classic pairing of pound cake and caramel sauce or enjoy the added zest of lemon curd and whipped cream, this article offers a delightful selection of recipes to satisfy your sweet cravings.
TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
MASCARPONE CHEESECAKE WITH ROASTED CASHEW CRUST AND PASSION FRUIT CARAMEL SAUCE
Categories Cake Cheese Nut Dessert Bake Cream Cheese Cashew Winter Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour, salt, and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
- For filling:
- Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy. Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally. Add eggs 2 at a time, beating just until blended after each addition. Transfer filling to prepared crust.
- Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Place roasting pan with cheesecake in oven; cover roasting pan with foil. Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again. Bake cake 30 minutes. Lift foil again; cover again. Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer. Remove cheesecake from water. Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
- Cut around pan sides to release cheesecake. Cut into wedges. Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
- *Italian cream cheese, available at Italian markets and many supermarkets.
TOASTED POUND CAKE WITH NUTTY CARAMEL SAUCE
Want to turn a prepared pound cake into a company's-coming-level dessert? Here's what it'll take: caramels, some milk and a half cup of cashews.
Provided by My Food and Family
Categories Home
Time 10m
Yield 14 servings
Number Of Ingredients 4
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
- Stir in nuts.
- Spoon 2 Tbsp. caramel sauce over each cake slice just before serving.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 28 g, Protein 4 g
Tips:
- Use a good quality pound cake. This will make a big difference in the final flavor of the dish. Look for a cake that is moist and has a fine crumb.
- Toast the pound cake slices before assembling the dish. This will give them a slightly crispy exterior and help them to hold up better to the sauce.
- Make sure the cashew caramel sauce is hot when you pour it over the pound cake. This will help the sauce to penetrate the cake and create a delicious, gooey mess.
- Serve the toasted pound cake with cashew caramel sauce immediately. This dish is best enjoyed warm and fresh.
Conclusion:
Toasted pound cake with cashew caramel sauce is a delicious and easy dessert that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is sure to impress your friends and family. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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