Brown butter pound cake, macerated strawberries, cream cheese whipped cream, black cherry compote
Brown butter pound cake, macerated strawberries, cream cheese whipped cream, black cherry compote
by Better-Company-4296
14 Comments
beautifulfeet46
Omgeeeee rhat looks divine
tiramisuem3
I want that recipe pls
Realistic-Read1078
Look at that goodness 😍
Electrical-Act-7170
Cream cheese whipped cream? How?
Electrical-Act-7170
Updateme
Better-Company-4296
SALTED BROWN BUTTER POUNDCAKE:
230 grams (1 cup or 2 sticks) salted butter, softened*
1.25 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
280 grams (2 cups) plain flour or all purpose flour
1 teaspoon baking powder
120 ml (2/3 cup) heavy cream, room temperature
In medium sauce pan cook butter over medium heat to brown. CONTINUOUSLY stir while cooking to prevent burning. Butter is done when milk solids are toasted and the butter is golden brown and fragrant.
Pour browned salted butter into a small dish, cover, and allow butter to chill in fridge until it has cooled back to a “softened butter” consistency
Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
In a large mixing bowl, add cooled butter soft brown butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
Add eggs, one at a time, and beat briefly to combine (don’t worry if the mixture goes a little bit lumpy or looks curdled/broken at this stage it’s normal) then scrape down the sides of the bowl.
Add flour, baking powder and salt. Start to mix together on a low speed. Add milk. Continue to mix until the cake batter is smooth and creamy (don’t overmix at this stage, just mix until flour streaks disappear)
Pour cake batter into your prepared tin and smooth the top. (The batter will be THICK)
Bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle of the cake comes out clean. If your cake is very brown after 50 minutes, loosely cover the top with aluminium foil.
CREAM CHEESE WHIPPED CREAM:
4 tablespoons (60 grams) cream cheese, softened
2 tablespoons (25 grams) granulated sugar
1 teaspoon vanilla extract
1.5 cups (340 grams) cold heavy cream or whipping cream
In the bowl of an electric mixer fitted with a whisk attachment, combine the cream cheese, sugar, and vanilla. Beat on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.
Add the cold heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more. Watch closely during this process because it can go from perfectly whipped to over-whipped in a matter of seconds.
Use immediately or keep refrigerated for up to 2 days until ready to use.
BLACK CHERRY COMPOTE:
1 and 1/2 tbsp corn starch
1 and 1/2 tbsp water
3 cups dark sweet cherries If using frozen, do not thaw.
1/4 cup + 2 tbsp granulated sugar
2 tbsp water
3/4 tsp almond extract
Stir water and corn starch together in a small bowl until the starch is fully dissolved. Rinse, pit, and halve the cherries. If using frozen, do not thaw them. Add cherries to a medium saucepan with the sugar and the 2 tbsp of water. Cook over medium heat for 10-12 minutes, stirring lazily, until the cherries have released their juices and softened. Re-stir the cornstarch slurry (it will have settled), then stir it into the cherry sauce.
Cook 30 seconds to 1 minute more, stirring constantly, until the sauce gently thickens. It should separate and hold when you drag your finger through the sauce on the back of a wooden spoon. Stir in the almond extract. Transfer immediately to a shallow bowl and chill in the fridge completely before using.
Smallloudcat
You had me at brown butter pound cake. I love the idea of cream cheese whipped cream. I made sour cream whipped cream with brown sugar recently and it blew my mind
misoholy
The brown butter must add such a deep, nutty flavor! Lover the layers of textures here. How long did it take?
BBQBiryani
Each part separately sounds divine? All together? Diabolically elite!
NeatFree9257
This is the best looking desert 🍒 Great photo too 🍓
No-Entertainer1092
Whoa 😋😋😋😋😋
Fuzzy_Welcome8348
This sounds and looks sooo yummy!!!
Antique_Benefit8666
Looks delectable!
heckinunicorns
I would friggin eat the heck out of that; pardon my French
14 Comments
Omgeeeee rhat looks divine
I want that recipe pls
Look at that goodness 😍
Cream cheese whipped cream? How?
Updateme
SALTED BROWN BUTTER POUNDCAKE:
230 grams (1 cup or 2 sticks) salted butter, softened*
1.25 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
280 grams (2 cups) plain flour or all purpose flour
1 teaspoon baking powder
120 ml (2/3 cup) heavy cream, room temperature
In medium sauce pan cook butter over medium heat to brown. CONTINUOUSLY stir while cooking to prevent burning. Butter is done when milk solids are toasted and the butter is golden brown and fragrant.
Pour browned salted butter into a small dish, cover, and allow butter to chill in fridge until it has cooled back to a “softened butter” consistency
Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
In a large mixing bowl, add cooled butter soft brown butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
Add eggs, one at a time, and beat briefly to combine (don’t worry if the mixture goes a little bit lumpy or looks curdled/broken at this stage it’s normal) then scrape down the sides of the bowl.
Add flour, baking powder and salt. Start to mix together on a low speed. Add milk. Continue to mix until the cake batter is smooth and creamy (don’t overmix at this stage, just mix until flour streaks disappear)
Pour cake batter into your prepared tin and smooth the top. (The batter will be THICK)
Bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle of the cake comes out clean. If your cake is very brown after 50 minutes, loosely cover the top with aluminium foil.
CREAM CHEESE WHIPPED CREAM:
4 tablespoons (60 grams) cream cheese, softened
2 tablespoons (25 grams) granulated sugar
1 teaspoon vanilla extract
1.5 cups (340 grams) cold heavy cream or whipping cream
In the bowl of an electric mixer fitted with a whisk attachment, combine the cream cheese, sugar, and vanilla. Beat on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.
Add the cold heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more. Watch closely during this process because it can go from perfectly whipped to over-whipped in a matter of seconds.
Use immediately or keep refrigerated for up to 2 days until ready to use.
BLACK CHERRY COMPOTE:
1 and 1/2 tbsp corn starch
1 and 1/2 tbsp water
3 cups dark sweet cherries If using frozen, do not thaw.
1/4 cup + 2 tbsp granulated sugar
2 tbsp water
3/4 tsp almond extract
Stir water and corn starch together in a small bowl until the starch is fully dissolved. Rinse, pit, and halve the cherries. If using frozen, do not thaw them.
Add cherries to a medium saucepan with the sugar and the 2 tbsp of water. Cook over medium heat for 10-12 minutes, stirring lazily, until the cherries have released their juices and softened. Re-stir the cornstarch slurry (it will have settled), then stir it into the cherry sauce.
Cook 30 seconds to 1 minute more, stirring constantly, until the sauce gently thickens. It should separate and hold when you drag your finger through the sauce on the back of a wooden spoon. Stir in the almond extract. Transfer immediately to a shallow bowl and chill in the fridge completely before using.
You had me at brown butter pound cake. I love the idea of cream cheese whipped cream. I made sour cream whipped cream with brown sugar recently and it blew my mind
The brown butter must add such a deep, nutty flavor! Lover the layers of textures here. How long did it take?
Each part separately sounds divine? All together? Diabolically elite!
This is the best looking desert 🍒 Great photo too 🍓
Whoa 😋😋😋😋😋
This sounds and looks sooo yummy!!!
Looks delectable!
I would friggin eat the heck out of that; pardon my French