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What you need
Brown Butter Pound Cake
Unsalted (sweet) butter: 6 tablespoon
Sifted cake flour: 1 ½ cup ( I made cake flour by adding 2 tablespoon corn starch in 1 cup all purpose flour
Baking powder: ¾ teaspoon
Salt: ⅓ teaspoon
Packed light brown sugar: ¼ cup
Agave nectar: 2 tablespoon
Banana: 2 no (Mashed with fork)
Large eggs: 2 no (I used one whole egg and one egg white)
Vanilla extract: ½ teaspoon
Milk: ⅕ cup
Coconut: ⅓ cup (I used freshly grated coconut)
Chocolate Glaze (For the Ice Cream Petit Fours)
Dark chocolate, finely chopped : 4.5 oz ( I used Lindit chocolate)
Heavy cream :½ cup
Agave nectar : ¾ tablespoon
Vanilla extract: 1 teaspoon
Ice cream : Pistachio ice cream( I used Häagen-Dazs)
How I made
Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.
Place the butter in a sauce pot over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
Whisk together cake flour, baking powder, and salt.
Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in one egg and one egg white at a time, mixing well, and add milk, vanilla extract and grated coconut and mix everything until combined well.
Stir in the flour mixture at low speed until just combined. Fold in mashed bananas and set aside.
Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.
Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.
Assembly Instructions – Ice Cream Petit Fours
Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides. Spread 1 cup ice cream into the pan. Cover with more plastic wrap and freeze overnight.
Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife. Then split the cake in half horizontally to form two thin layers.
Un wrap the frozen ice cream. Flip out onto one of the layers of cake and top with the second layer of cake. Wrap well in plastic wrap and return to the freezer overnight.
Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and add the dark chocolate. Let sit 30 seconds, and then stir to completely melt the chocolate. Stir in the vanilla and let cool until tepid before glazing the petit fours.
While the glaze cools, trim ¾” (2cm) off each side of the ice cream cake to leave a perfectly square 7.5” (19cm) ice cream cake. Cut half of the cake into fifteen petit fours of 1.5”x1.5” (4cmx4cm) each. Set aside.
Preparation time: Brown Butter Pound Cake – 2 hours (includes cooling time)
Chocolate Glaze – 15 minutes, Assembly of Ice Cream Petit Fours – Ice cream must be frozen overnight, then the cake and ice cream freeze overnight. After dipping, the petit fours freeze for one hour.
Yield: 15 no
Verdict: cake is awesome.
Will you make it again: I will make the cake, not petit fours.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.