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Pan fried pound caked with mixed berry compote and fresh whipped cream

“This the type of simple recipe that can make any amateur look like they know their way around the kitchen. Perfect when your trying to impress a date.”


6 slices pound cake
4 tablespoons unsalted butter

Whipped Cream:
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 oz mascarpone

Mixed Berry Compote:
3 cups mixed berries(raspberries, strawberries, blueberries
2 tablespoons lemon juice
1/4 cup orange juice
1/4 cup sugar

Combine berries, lemon juice, orange juice and sugar in a sauce pan over medium high heat. Cook until mixture is bubbling. Cover and reduce to low heat. Continue cooking for 10 mins using a wooden spoon to mash berries. Remove from heat. Pour mixture in heat safe bowl.

Using a hand mixer whip mascarpone whipping cream, sugar and vanilla until medium peaks start to form. Cover and refrigerate.

In a large skillet melt 2 tablespoons of butter over medium high heat. Using 3 slices at a time, fry pound cake on both side until golden brown. Remove cake from pan. Repeat with the rest of the pound cake slices. Cover with foil and set aside.

Spoon 2 tablespoons of whipped cream on a slice of pound cake. Layer another slice of cake and 2 more tablespoons of whipped cream layer final slice of cake. Spoon warm compote over the top of the layered cake. Plate with fresh berries and serve immediately.

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