- 1 loaf Sara Lee pound cake
- 5 large egg yolks
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
- 4 tsp finely grated lemon peel
- Pinch of salt
- 1/4 cup plus 2 2/3 cups chilled heavy whipping cream
- 1 3.5-ounce bar white chocolate, finely chopped
Hooray! It’s Friday. And we have cake to celebrate. Pound cake! Were you aware that National Pound Cake Day is coming up on Monday, March 4th? Well it is and to celebrate I’ve crafted something delicious out of a buttery loaf of Sara Lee All Butter Pound Cake. While I’m in love with this recipe, I’m also in love with a more traditional spin of a slice of pound cake topped with berries and whipped cream. Ok, now I’m hungry. Before I get to my creation, a little ‘housekeeping’ first!
First: There’s an exciting contest going on over at Sara Lee in honor of National Pound Cake Day where you can create your own dessert using their pound cake. AND you can win a $500 Visa gift card and dessert for a year. Holy smokes! Grab a loaf this weekend, create your treat and enter!
Second: There’s a giveaway today! Sara Lee has so graciously offered up a $50 Visa gift card and 2 Sara Lee dessert coupons for one of my lucky readers today! Be sure to read through the entire post for details on how to win! (Giveaway is now closed)
Now let’s get to that beautiful buttery cake…
Let’s start with the lemon mousse. In a metal bowl combine the egg yolks, sugar, lemon juice, lemon peel and salt and stir well to combine. Place the metal bowl over a pot of simmering water and continue to stir and cook until the mixture thickens. The temperature should reach 160° and then you can remove the bowl from the water. Allow the mousse to cool.
Now for the white chocolate mousse. Combine the white chocolate and 1/4 cup of cream in a separate metal bowl and place over the simmering water. Stir constantly until the chocolate softens and is nearly melted. Remove the bowl from the heat and continue to stir until the chocolate is completely melted. Put the bowl to the side and allow it to cool.
Beat the remaining cream in a large bowl until stiff peaks form. Divide the cream amongst the 2 mousse bowls, 1 cup at a time, and fold into the mousse. Place the bowls in the refrigerator for 1 hour to chill.
Now for that cake. I chose to make this dish bite-sized but if you wanted to leave the slices whole you can layer them that way as well. I sliced 3/4″ thick slices of the pound cake and then used a small circle cutter to cut 2 circles out of each slice. Layer one piece of cake on a plate and top with a spoonful of the lemon mousse. Top the mousse with a second slice of cake and then top with a spoonful of the white chocolate mousse. You can sprinkle the top of your cakes with white chocolate shavings or berries and serve!
And now for today’s giveaway!! (Giveaway is now closed)