Italian Pound Cake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Butter,
2/3 lbs: Ricotta cheese,
1 2/3 cup: Sugar,
8 tsp: Sugar,
5: Eggs,
2 tsp: Vanilla,
2 cup: Cake flour,
4 tsp: Whipping cream,
1/4 tsp: Salt,
Grated semi-sweet chocolate or sliced strawberries,
1 tsp: Vanilla,
FROSTING,
8 ounce: Semi-sweet chocolate bits,
1/2 cup: Strong brewed coffee,
10 tbsp: Unsalted butter, chilled
Directions:
CAKE/FILLING
Cake: Cream butter, slowly adding sugar until light. Add eggs one at
a time. Stir in remaining ingredients. Bake in buttered and floured
9 x 5 loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done.
Cool in pan for 5 minutes before turning onto rack. Slice
horizontally into three sections.
Filling: Combine first four ingredients in blender until smooth.
Fold in grated chocolate or strawberries. Spread evenly between
layers.
Frosting: Melt chocolate with coffee over very low heat. Beat in
butter a small amount at a time. Continue beating until thick and of
spreading consistency. Frost cake and garnish.
Source from luhu.jp
Cake: Cream butter, slowly adding sugar until light. Add eggs one at
a time. Stir in remaining ingredients. Bake in buttered and floured
9 x 5 loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done.
Cool in pan for 5 minutes before turning onto rack. Slice
horizontally into three sections.
Filling: Combine first four ingredients in blender until smooth.
Fold in grated chocolate or strawberries. Spread evenly between
layers.
Frosting: Melt chocolate with coffee over very low heat. Beat in
butter a small amount at a time. Continue beating until thick and of
spreading consistency. Frost cake and garnish.
Source from luhu.jp