Boysenberry And Goat Cheese Pound Cake Crisp Recipe
Servings: 1
Ingredients
- 1 c. Granulated sugar
- 8 ounce Unsalted butter, cut into small pcs
- 4 ounce Soft goat cheese, (1/2 c.)
- 1 Tbsp. Vanilla extract
- 6 lrg Large eggs, separated
- 1 1/2 c. All-purpose flour
- 1 tsp Baking pwdr
- 1 tsp Salt
- 1 c. All-purpose flour
- 3/4 c. Light brown sugar
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 c. Butter, cool and cut into small pcs
- 4 c. Fresh boysenberries
- 2 Tbsp. Flour
- 2 Tbsp. Sugar
- 6 Tbsp. Heavy whipping cream
Directions
- Lb. cake: Preheat oven to 300 degrees. In a electric mixer
- (preferably fitted with a paddle), cream butter and sugar on low speed till light and creamy, about 10 to 15 min. Add in vanilla and cheese and mix. With the motor running, add in yolks, 1 at a time, and mix till incorporated. In a separate bowl, stir together flour, baking pwdr, and salt. Add in flour mix to butter mix and mix till just incorporated. Don't over mix. Transfer mix to a large bowl. In a clean bowl with cleaned beaters, whip egg whites till they hold soft peaks. Fold one third of egg whites into batter to lighten, then gently mix in the remaining whites. Pour batter into a well-greased loaf pan (6 c. capacity) and bake for 1 hour, or possibly till a cake tester comes out clean. Crisp: In a large bowl stir together all crisp ingredients except butter till well combined. Add in butter with your fingers or possibly with an electric mixer till the mix forms a moist, coarse dough.
- Cut four to five 1/2-inch lb. cake slices and lightly toast in a toaster or possibly under a broiler. Break the slices into quarters and arrange in a tight single layer in the bottom of a 9 by 9-inch glass baking dish. Combine berries, flour, and sugar in a small bowl and distribute over cake Drizzle cream over berries and top with crisp topping. Bake at 350 degrees for 45 to 50 min, or possibly till topping is crisp. Cold slightly and serve hot.
- Yield: 8 Servings
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