Ingredients
2 pound cakes
Semisweet chocolate, melted
1 pint strawberries
Strawberry cream cheese
Blueberry cream cheese
Macadamia nuts, toasted and chopped
Cinnamon and sugar spread
1 (8-ounce) jar chocolate hazelnut spread
Strawberry Cream Cheese:
8 ounces cream cheese
1/4 cup strawberry preserves
Blueberry Cream Cheese:
1/4 cup blueberries
Sugar, to taste
Cinnamon and Sugar Spread:
6 ounces creme fraiche
1 teaspoon cinnamon, ground
3 tablespoons brown sugar
Directions
- Strawberry Cream Cheese: In the bowl of a food processor, combine cream cheese and preserves. Blend until combined. Taste for flavor adding more preserves if necessary. The cream cheese should be pink. Set aside and bring to room temperature for easy spreading.
- Blueberry Cream Cheese: In the bowl of a food processor, combine the cream cheese and blueberries. Add sugar to taste.
- Cinnamon and Sugar Spread: In a bowl, combine creme fraiche, cinnamon, and brown sugar.
- Preheat oven to 350 degrees F.
- Slice the pound cakes into 3/4-inch thick slices. Spread on a baking sheet and toast until just golden. Remove from oven and set aside to cool slightly.
- Using a pastry brush, brush each piece of pound cake with melted chocolate to "waterproof" the sandwich. Cut the pound cake slices in half on the diagonal. Slice the strawberries. Spread a thick layer of strawberry cream cheese on top of some of the slices of pound cake that have been coated with chocolate and top with sliced strawberries. Cover with a second piece of pound cake. Spread blueberry cream cheese on some of the pound cake pieces and top with macadamia nuts and a second slice of pound cake. Repeat with cinnamon and sugar spread and chocolate hazelnut spread.
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