Pound Cake Hearts with Raspberries Recipe
Pound Cake Hearts with Raspberries
Total time: 30 to 60 minutes

Preparation time: 15 minutes

Difficulty: Easy
Chef's Note

Flavor the whipped cream with a touch of cinnamon and ginger to heighten the sense experience!

If you can't find pink almond paste, add a drop of red food coloring.

For 2 servings

- 12 slices of all-butter pound cake
- 18 whole frozen raspberries
- 150 ml (1/2 cup + 2 Tbsp.) cream, whipped
- a few green pistachios, skins removed
- pink almond paste

- 2 heart-shaped cookie cutters, one small and one medium
  1. Slice the pound cake into 12 slices about 1 cm (3/8") thick.
  2. Using the medium cookie cutter, cut out a heart from each slice.
  3. On 6 of the hearts, place 3 raspberries and top with whipped cream and some pistachios.
  4. Roll out the almond paste with a rolling pin to a thin even layer, then cut out 6 hearts with the small cookie cutter.
  5. Top the raspberry hearts with the remaining 6 pound cake hearts.
  6. Place a small pink almond paste heart on each one.
  7. Place 3 pieces on each plate and refrigerate until serving time.
More recipe ideas

Photo: A Point Studio for Ker Cadélac

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