Kardea's Easy Entremet
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 911
- Total Fat
- 54
- Saturated Fat
- 30
- Carbohydrates
- 113
- Dietary Fiber
- 5
- Sugar
- 93
- Protein
- 7
- Cholesterol
- 98
- Sodium
- 293
- Total: 9 hr 5 min (includes chilling and setting times)
- Active: 45 min
Ingredients
One 16-ounce frozen pound cake, such as Sara Lee, thawed
Blackberry Mascarpone Mousse:
3/4 cup cold heavy cream
1/3 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Half an 8-ounce container mascarpone, at room temperature
Half a 13-ounce jar blackberry preserves
Pecan Praline:
2/3 cup firmly packed dark brown sugar
4 tablespoons unsalted butter
3 tablespoons heavy cream
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Pinch kosher salt
1/3 cup finely chopped toasted pecans
Glaze:
Two 12-ounce packages lavender candy melts
3 tablespoons coconut oil or vegetable shortening
Directions
- Thinly slice the pound cake horizontally into 3 equal layers. Set aside.
- Make the blackberry mascarpone mousse: Beat the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer at high speed until soft peaks form. Add the mascarpone and beat until stiff peaks form. (Do not overmix.) Fold in the blackberry preserves. Cover and refrigerate until ready to assemble.
- Make the pecan praline: Combine the brown sugar, butter and heavy cream in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the butter melts and the mixture begins to boil, about 5 minutes. Cook, stirring frequently, for 1 minute, being careful not to scorch the mixture. Remove the pan from the heat and whisk in the confectioners' sugar, vanilla and salt. Beat with a hand mixer on low speed until the mixture thickens to spreading consistency, about 3 minutes. Fold in the pecans and set aside until ready to assemble.
- Line a 9-by-5-inch loaf pan with plastic wrap. Place one layer of cake on the bottom of the plastic wrap. Top with the pecan praline, spreading into an even layer. Top with another slice of pound cake, followed by the blackberry mascarpone mousse, spreading into an even layer. Top with the remaining slice of pound cake. Wrap tightly with plastic wrap and refrigerate for 8 hours or up to overnight, or freeze until set, for at least 2 hours or up to overnight.
- Remove the cake from the loaf pan, unwrap and place on a wire rack over a piece of parchment paper.
- Make the glaze: Combine the candy melts and coconut oil in a heatproof glass measuring cup. Microwave on high in 30-second intervals until the mixture is melted. Drizzle the glaze over the cake. Let stand until set, about 20 minutes. Slice the cake and serve.