8/18/2011

Parmesan Pound Cake Topped with Doce de Leite Whipped Cream






Ever since we started serving romeo & julieta, a guava paste and cheese dessert, at the restaurant, I have been obsessed with eating cheesy dessert. Does that not sound appetizing to you? Trust me, there is nothing like combining salty, savory cheese with sweets! This week, I decided to give my tummy a break from romeo & julieta and revamp my Parmesan Pound Cake.



I hadn’t made this cake in over a year. I had my recipe saved, but I wanted to tweak it a bit. The last time I made it, it came out with an amazing texture and a very noticeable and complementing Parmesan flavor. This time, I decided to add shredded Parmesan instead of grated Parmesan. Surprisingly, it turned out to not really make too much of a difference texturally, but did kind of bring the Parmesan flavor down a notch. So, from now on I’m sticking to grated Parmesan. 



 I did, however, hit a home run by topping it off with a luscious doce de leite – aka dulce de leche – whipped cream! In Brazil, we have a little dessert/pastry called queijadinha, which was brought over to us by the Portuguese . It's made with cheese, coconut and condensed milk. I wanted to mimic the flavors or the queijadinha with this. I don't know why I didn't think of this the first time I made this Parmesan pound cake!
Bellow is the recipe for the Parmesan pound cake. I've adjusted the recipe bellow to feature grated Parmesan, since I think that that works best!





Parmesan Pound Cake

1 stick unsalted butter
1/4 cup vegetable shortening
1 1/2 cup sugar
3 eggs
1 1/2 cup flour
1 cup corn starch
1/4 tsp salt
1/4 tsp baking powder
1 cup Parmesan cheese, grated
1/2 cup milk


Preheat oven to 350 degrees F.
Cream butter and shortening together in a mixer.
Add sugar, a little at a time.
Add eggs, one at a time, beating after each one.
Stir dry ingredients together in a bowl and add to mixer alternately with milk.
Pour into a greased and floured tube pan and bake for about 30-45 minutes, until a toothpick inserted in the center of the cake comes out clean.






6 comments:

Bren Herrera said...

oh what great recipe but i don't have 1/2 of those ingredients in my pantry right now! clearly, I'm not a huge baker but I looove the look of the cake. looks wonderfully moist!

The Duo Dishes said...

WHAAAAAAAAAAAAAAAAAA! OK. This is the bomb. Love the savory element of the cheese. Love, love, love. That's such a good idea! Grated parm is so nice because it's light and fluffy.

glamah16 said...

Never heard of using Parmesan in cake, but why not! The flavors and process sound heavenly and that whipped cream is so fluffy and good.

karma-free-cooking.com said...

interesting... must try soon!!!!

Magic of Spice said...

What a unique and wonderful recipe! The pound cake looks so moist...gorgeous :)

The Little Foodie said...

Alrighty, where do I get the recipe for that whipped cream??? That sounds amazing. I do want to try that guava and cheese thing, too.