Preparation:
Sour Cream Pound Cake: Preheat oven to 300. Cream butter with sugar, adding 1 cup at a time. Beat at high speed after each addition. Add whole eggs, 1 at a time, beating well at medium speed. Add sour cream. Add soda, salt, baking powder to flour. Then add mixed dry ingredients, 1 cup at a time, mixing well after each addition. Add flavorings, Pour into well greased tube or bundt pan. Bake for 1 1/4 hours. Let stand 10 minutes before removing from pan. Cool thoroughly before adding cheese and fruit.
Directions: Use pound cake that has been baked in a tube pan and slice in half from top to bottom so you have 2 half moons. Then carefully cut each half in half lengthwise. Remove top and put Chocolate hazelnut Chevre on bottom pieces ( rather thick), top the chevre with the strawberries. Use any leftover chevre on the top half creating a double filling effect. Put the top piece over the strawberries as though making a sandwich. Place the halves on a glass platter or serving plate with a lip and soak the top of the cake with Grand Marnier and drizzle it so it runs all over the plate. Let stand to soak up the Grand Marnier (in the fridge, minimum for 1 hour before serving. If you have any leftover strawberries, crush them and mix with whipped creme and Grand Marnier to go on each slice.
Serving: Slice from top to bottom use a pie server to hold together and lay each slice on their side and top with the whipped creme.
VARIATION #2 Replace the sour cream pound cake with a chocolate/raspberry pound cake, use Crystalized Ginger Chevre, blackberries or raspberries instead of the strawberries and soak all with Chambourd instead of Grand Marnier. |
