cup toasted slivered almonds or 1/3 cup sliced almonds
poundcake (20x10 cm. or 8x4 inches)
Serving Size: 1 (149) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 276 g62 %
Total Fat 30.8 g47 %
Saturated Fat 17.8 g89 %
Cholesterol 138.2 mg
Sodium 172.7 mg
Dietary Fiber 2.2 g8 %
Sugars 17.7 g70 %
Protein 9 g
In bowl, combine sliced strawberries and sugar,set aside for juice to form.
In large bowl, beat together ricotta cheese, 1/4 cup of whipping cream, half the icing sugar and half the vanilla until fluffy.
Stir in chocolate chips and almonds.
Cut pound cake lengthwise into 6 slices,trimming edges to make even if desired.
Brush layers with any juice from strawberries.
Stir strawberries into cheese mixture.
On square plate if possible, place 2 cake slices, side by side, spread with 1/2 the cheese mixture.
Top with 2 more cake slices, spread with remaining cheese mixture.
Top with remaining cake slices.
Whip remaining whipping cream with remaining icing sugar and remaining vanilla.
Spread over top and sides.
Garnish with strawberries as desired (i. e. cut strawberries in half, stand up on cake with narrow end pointing upwards and garnish with mint leaves in middle, or fashion them in any pattern you may like). You could also use stencils to decorate and add a dusting of cocoa.