- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 15 g
- Sugar
- 70 g
- Protein
- 9 g
- Cholesterol
- 46 mg
- Sodium
- 134 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 15 g
- Sugar
- 70 g
- Protein
- 9 g
- Cholesterol
- 46 mg
- Sodium
- 134 mg
Ingredients
Pound Cake:
Guava Cream:
Guava Compote:
Directions
- For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.
- For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender. Process mixture until smooth. Strain the mixture into a bowl. Discard the seeds. Set aside.
- For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan. Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes. Cover and chill. (Can be made 2 days ahead). Serve warm or at room temperature.
- To assemble the pound cake: Place a slice of pound cake onto a serving plate. Drizzle with the guava cream. Top with a spoonful of guava compote. Garnish with 4 blackberries. Dust with some powdered sugar and serve.
My Private Notes
Show:
Mexican Made Easy
Episode:
Mexican Classics
