Sour Cream Pound Cake with Goat Cheese Mousse and Macerated Berries
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- Prep
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- Total
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- Serving
Ingredients
- Sour Cream Pound Cake:
- 1 stick Butter, softened
- 1 ½ C Sugar
- ½ C Saputo Sour Cream
- ½ tsp Kosher Salt
- ¼ tsp Baking Soda
- 1 ½ C AP Flour
- 3 Lg Eggs
- 1 tsp Vanilla Extract
- Goat Cheese Mousse:
- ¼ C DairyStar Heavy Cream
- 3 Tbsp Honey
- 8 oz Saputo Sour Cream
- 4 oz Montchevre Goat Cheese (room temperature)
- 1 tsp Vanilla Extract
- Zest of 1 lemon
- To Serve: Macerated Berries and Balsamic Reduction/Glaze
Directions
- Preheat the oven to 350° F
- For the Pound Cake: In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated.
- Sift the baking soda, salt and flour together. Add to the butter mixture, alternating with eggs, beating in each egg 1 at a time. Add the Vanilla.
- Pour the mixture into a buttered and floured loaf pan and bake for 45 min to 1 hour – until a toothpick inserted in the center comes out clean.
- For the Mousse: Using a stand mixer fitted with the whip attachment, whip together the heavy cream and honey until you reach soft peaks.
- In a separate bowl mix together the sour cream, goat cheese, vanilla and lemon.
- Fold the whipped cream into the goat cheese mix.
- Refrigerate for about an hour to set up.
- To Serve: Top the Sour Cream Pound Cake with a heaping amount of the Goat Cheese Mousse and macerated berries, garnish with the balsamic reduction.
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