Here I top homemade Passover pound cake with a homemade ice cream. I use whipped cream cheese to add texture and flavor to both dishes.
Flourless Pound Cake with Passion Fruit Ice Cream
Servings
Ingredients
- 3 bars White Chocolate 300 grams, 10.5 oz
- 1/2 Cup Butter
- 1/2 Cup Temp Tee Whipped Cream Cheese
- 5 Egg Yolks
- 5 Egg Whites
- 3/4 Cups Granulated Sugar
- 1 Tablespoon Potato Starch
- 2 Cups Heavy Cream
- 1 cup Sugar
- 1 Cup Temp Tee Whipped Cream Cheese
- 6 Passion Fruits
- 1 Orange
Instructions
- Flourless Pound Cake
- Preheat the oven to 325 Degree F. In a double boiler melt the white chocolate and the butter together. In an electric mixer with the whisk attachment whip the egg whites and sugar to soft peaks. In the electric mixer with the whisk attachment whip the egg yolks till light yellow and fluffy. Fold the yolks and whites together. Slowly fold in the whipped cream cheese and then fold in the melted white chocolate and butter mixture. Sift in Potato starch and lightly fold in. Pour into a lightly greased 8 inch square baking pan and pour in the batter. Bake until the cake has a slight giggle in the center and is gold brown on top approximately 40 minutes.
- Passion Fruit Cream Cheese Ice Cream
- In an electric mixer with the whisk attachment whip the heavy cream and sugar until stiff peaks form. Cut open the passion fruits and scoop out the pulp. Squeeze the orange into the passion fruit pulp. Fold the fruit into the whipped cream cheese and then fold in the whipped heavy cream. Place in a seal-able container and freeze overnight.
I know you meant “slight jiggle” but “slight giggle” is hilarious and I love that it’s in there.
you can use a givina creme shamenet 5% like the one Tara makes.
Excuse me but how do you get Temp Tee Whipped Cream Cheese here in Israel?
Adding banana is a great idea, I would use 1/2 cup mashed banana and do 1/4 of a cup of butter and 1/4 or cream cheese instead of a 1/2 of a cup of each. Let me know how it comes out and post a picture!
Have you ever added bananas to make a passover banana bread?
It’s used as a stabilizer, you can try it without but it will be more like brownies than cake. Will still be delicious! Let me know how it comes out!
Why do you need the potato starch? Would this work without it?