Pound Cake Finger Sandwiches Food

POUND CAKE CUT-OUT SANDWICHES WITH STRAWBERRY WHIPPED CREAM

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• Slice the pound cake into 1/2-inch slices, and use the cookie cutters to cut out a shape in each slice. Place the pound cake shapes onto a sheet pan and toast in the oven until lightly golden, about 5 minutes. Transfer the shapes to a rack and cool for 20 minutes.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the cream and sugar and beat until soft peaks form, about 2 minutes. Gently fold the strawberries into the whipped cream.
• To assemble, spoon 2 tablespoons of the cream onto one of the cutouts. Sprinkle with mini chips and top with another cutout.

PB&J TEA SANDWICHES

Steps:

• Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined.
• Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches.

POUND CAKE PARTY SANDWICHES

Steps:

• Preheat oven to 350°F Grease two 8 1/2 x 4 1/2 - inch loaf pans and line with parchment paper.
• Cream butter until light. Add 1/2 cup sugar and beat until light and fluffy. Add yolks, one at a time, beating after each addition,. Add sweetened condensed milk and vanilla. Mix in flour and salt. Batter will be thick.
• Beat egg whites in a separate bowl until light and foamy. Gradually beat in remaining 1/2 cup sugar and continue beating until whites are firm. Fold into batter.
• Divide batter between the 2 prepared pans. Bake in preheated oven for 60-75 minutes or until a toothpick inserted in center of cake comes out clean. If top gets too brown, cover loosely with foil. Cool on rack. You can freeze 1 loaf for future use.
• ASSEMBLY: To assemble sandwiches, slice cake into 16 slices. Trim crust and slice on the diagonal to make 2 triangles. Spread 2 tablespoons icing on slice and place other slice of cake on top. Dip all sides into candied sprinkles.
• NOTE: Double the icing if using both cakes. Freeze any leftover sandwiches in an airtight container. Eat the cake on its own with berries.