Flourless Pound Cake with Passion Fruit Ice Cream
Loading ...Recipe
Flourless Pound Cake with Passion Fruit Ice Cream
Here I top homemade Passover pound cake with a homemade ice cream. I use whipped cream cheese to add texture and flavor to both dishes.
Times
- Prep Time : 35 min
- Cook Time : 40 min
- Ready Time : 1 hour, 15 min
Servings
Ingredients
Flourless Cream Cheese Pound Cake
- 3 bars White Chocolate (300 grams, 10.5 oz)
- 1/2 Cup Butter
- 1/2 Cup Temp Tee Whipped Cream Cheese
- 5 Egg Yolks
- 5 Egg Whites
- 3/4 Cups Granulated Sugar
- 1 Tablespoon Potato Starch
Passion Fruit Cream Cheese Ice Cream
- 2 Cups Heavy Cream
- 1 cup Sugar
- 1 Cup Temp Tee Whipped Cream Cheese
- 6 Passion Fruits
- 1 Orange
Directions
Flourless Pound Cake
Preheat the oven to 325 Degree F. In a double boiler melt the white chocolate and the butter together. In an electric mixer with the whisk attachment whip the egg whites and sugar to soft peaks. In the electric mixer with the whisk attachment whip the egg yolks till light yellow and fluffy. Fold the yolks and whites together. Slowly fold in the whipped cream cheese and then fold in the melted white chocolate and butter mixture. Sift in Potato starch and lightly fold in. Pour into a lightly greased 8 inch square baking pan and pour in the batter. Bake until the cake has a slight giggle in the center and is gold brown on top approximately 40 minutes.
Passion Fruit Cream Cheese Ice Cream
In an electric mixer with the whisk attachment whip the heavy cream and sugar until stiff peaks form. Cut open the passion fruits and scoop out the pulp. Squeeze the orange into the passion fruit pulp. Fold the fruit into the whipped cream cheese and then fold in the whipped heavy cream. Place in a seal-able container and freeze overnight.
About Harmony Sage Fried
comments
6 Responses to Flourless Pound Cake with Passion Fruit Ice Cream
Leave a Reply
Posted in
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
Why do you need the potato starch? Would this work without it?
It’s used as a stabilizer, you can try it without but it will be more like brownies than cake. Will still be delicious! Let me know how it comes out!
Have you ever added bananas to make a passover banana bread?
Adding banana is a great idea, I would use 1/2 cup mashed banana and do 1/4 of a cup of butter and 1/4 or cream cheese instead of a 1/2 of a cup of each. Let me know how it comes out and post a picture!
Excuse me but how do you get Temp Tee Whipped Cream Cheese here in Israel?
you can use a givina creme shamenet 5% like the one Tara makes.