Flourless Pound Cake with Passion Fruit Ice Cream

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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.

  • Duration
  • Cook Time
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  • Yield: 1 8” baking dish ServingsServings

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

Preparation

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.