Papaya And Strawberry Coulis Over Pound Cake Recipes

Steps:

• Cut pound cake into 6 slices and arrange on individual serving plates.
• Combine the strawberries and rum (juice) in blender. Cover and pulse on and off until the mixture becomes a coarse puree.
• Add papaya to blender and pulse until the mixture is smooth.
• Pour 1/4 cup coulis (puree) over each cake slice and top with a dollop of whip cream.
• Serve at once.

Steps:

• Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
• Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
• Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.

Steps:

• 1. DO NOT PREHEAT OVEN. Grease and flour a 10 to 15 cup bundt pan. NOTE: I use Baker's Joy and I used a 10 to 15 cup bundt pan for this recipe.
• 2. Sift flour and salt together; set aside.
• 3. In a large mixing bowl cream together butter, cream cheese and sugar for 10 minutes on low speed.
• 4. Beat in eggs alternately with flour, mixing well after each addition; add vanilla and almond extracts.
• 5. Pour batter into prepared pan.
• 6. Set oven to 325 degrees; bake for 1 hour 15 minutes to 1 1/2 hours or until toothpick or cake tester inserted into center of cake comes out clean. Cool in pan.
• 7. STRAWBERRY COULIS (Strawberry Sauce pronounced: Koo-lee) Combine all the ingredients in a saucepan and bring the mix to a boil. Once it is boiling and the sugar has been dissolved, remove from heat and transfer the mixture to a blender.
• 8. Blend until smooth, and then pass the sauce through a mesh strainer to remove the seeds. NOTE: Straining is not necessary and it doesn't make it taste any better, just a personal preference.
• 9. Serve on top of ice cream, cake, pancakes & waffles, or as a topping for cheesecake. Freeze any remaining for future use.

Steps:

• Place fruit, sugar, lemon juice and liquor into blender and puree.