Lovely Little Almond Cream Layer Cakes
You're FIVE ingredients away from whipping~ literally~ up these LOVELY LITTLE ALMOND CREAM LAYER CAKES just in time for Valentine's Day! The shortcut secret is to use a purchased frozen pound cake to cut out the little heart cake layers. Then all that's left to do is to whip up the almond cream, assemble and enjoy! Let me know if you make these. They are fabulous!
Ingredients
- 1 Sara Lee Classic Pound Cake (frozen foods)
- 1 cup heavy cream
- 1 teaspoon pure almond extract
- 1/4 cup powdered sugar
- Stonehill Kitchen Bada Bing cherries
Instructions
- Use electric beater to whip cream to soft peaks.
- Beat in almond extract and powdered sugar. Transfer almond cream to pastry bag fitted with large star tip.
- Slice pound cake into one-inch thick slices. Then cut out small hearts with cookie cutter.
- Pipe almond cream over top of half of the pound cake hearts. The top with a second pound cake heart and pipe an additional ribbon of almond cream over the top.
- Top each assembled layer cake with a Bada Bing cherry and serve.
Enjoy!