What Filling Goes With Poundcake

Decorating By Normita Updated 2 Jul 2009 , 5:03am by icer101

Normita Posted 1 Jul 2009 , 3:11am
post #1 of 18

I am making the cream cheese poundcake for this weekend....but I am not sure what fillings would go good with it. Any suggestions?

17 replies
Rylan Posted 1 Jul 2009 , 3:26am
post #2 of 18

How lemon buttercream?

Rylan Posted 1 Jul 2009 , 3:27am
post #3 of 18

How lemon buttercream?

Rylan Posted 1 Jul 2009 , 3:28am
post #4 of 18

How lemon buttercream?

matthewkyrankelly Posted 1 Jul 2009 , 3:35am
post #5 of 18

It's strawberry season! Thicken some fresh berry puree on the stove with cornstarch. Cool. Add fresh sliced berries and fill. Awesome!

But then again there's ganache and whipped ganache.

And peaches. Um um. Peaches. Same as berries.

Citrus...Lemon, Orange, and LIME! Lime would be something.

I'm sorry. I got carried away. But now I have to go make that poundacke.

Normita Posted 1 Jul 2009 , 5:02am
post #6 of 18
Quote:
Originally Posted by matthewkyrankelly

It's strawberry season! Thicken some fresh berry puree on the stove with cornstarch. Cool. Add fresh sliced berries and fill. Awesome!

But then again there's ganache and whipped ganache.

And peaches. Um um. Peaches. Same as berries.

Citrus...Lemon, Orange, and LIME! Lime would be something.

I'm sorry. I got carried away. But now I have to go make that poundacke.




That sounds good....do I just get some berries and blend them, then add cornstarch...How much cornstarch?? The lemon or LIME sound suuuuper yummy.....how do I do that?

Normita Posted 1 Jul 2009 , 5:04am
post #7 of 18
Quote:
Originally Posted by RylanTy

How lemon buttercream?




Do you simply add lemon juice to your buttercream?? Or how do you make it?

Normita Posted 1 Jul 2009 , 5:05am
post #8 of 18
Quote:
Originally Posted by RylanTy

How lemon buttercream?




Do you simply add lemon juice to your buttercream?? Or how do you make it?

Normita Posted 1 Jul 2009 , 5:06am
post #9 of 18
Quote:
Originally Posted by RylanTy

How lemon buttercream?




Do you simply add lemon juice to your buttercream?? Or how do you make it?

matthewkyrankelly Posted 1 Jul 2009 , 12:50pm
post #10 of 18

Strawberry - puree 1 cup of berries, 3/4 cup sugar, 2 1/2 tbls. cornstarch, 1 cup water, 1/4 tsp salt(optional). Cook until thickened over low heat. Cool. Add sliced berries and fill cake. Can be used for most fruits.

For lemon, I would do lemon curd(or lime or any other citrus)

5 egg yolks, 1 cup sugar, 4 lemons juiced and zested, 1 stick of butter.

Cream butter, sugar, and egg yolks until creamy. Add lemon juice and zest with at least 1/3 cup liquid, a little more won't hurt. Will look curdled. Pour into sauce pan and cook and whisk over low until thickened. Cool. can be made ahead and freezes well. The creaming is a quicker and better technique than you'll see in recipes.

Normita Posted 2 Jul 2009 , 1:05am
post #11 of 18
Quote:
Originally Posted by matthewkyrankelly

Strawberry - puree 1 cup of berries, 3/4 cup sugar, 2 1/2 tbls. cornstarch, 1 cup water, 1/4 tsp salt(optional). Cook until thickened over low heat. Cool. Add sliced berries and fill cake. Can be used for most fruits.

For lemon, I would do lemon curd(or lime or any other citrus)

5 egg yolks, 1 cup sugar, 4 lemons juiced and zested, 1 stick of butter.

Cream butter, sugar, and egg yolks until creamy. Add lemon juice and zest with at least 1/3 cup liquid, a little more won't hurt. Will look curdled. Pour into sauce pan and cook and whisk over low until thickened. Cool. can be made ahead and freezes well. The creaming is a quicker and better technique than you'll see in recipes.




Thanks so much...does the cake need to be refegirated once filled with lemon curd or the berry filling?

matthewkyrankelly Posted 2 Jul 2009 , 4:03am
post #12 of 18

Generally, yes. But if it is chilled and sits out for an hour it will be fine.

kansaswolf Posted 2 Jul 2009 , 4:17am
post #13 of 18

Ooh, I put chocolate ganache in one layer, and peanut butter in two... SO GOOD!!! icon_biggrin.gif

icer101 Posted 2 Jul 2009 , 4:22am
post #14 of 18

matthewkyrankelly, i don,t understand what you mean by add lemon juice and zest ... with at least 1/3 c liquid or more.... after saying use juice from 4 lemons and zest. i am little confused. i have made lemon curd , but not this recipe.. i am just confused with the liquid. will you break it down for me. maybe , my skull is thick right now..ha!

matthewkyrankelly Posted 2 Jul 2009 , 4:44am
post #15 of 18

I'm sorry. Sometimes I rush. Add the lemon zest. Measure the lemon juice. If you have at least 1/3 cup, throw it in. A little more is OK. If you have less than 1/3 cup, add water to make up the difference.

This will work with other citrus. However, the juice of 4 oranges or grapefruit will be too much. With limes, often not enough. The "lemon" recipe should be your guide for other citrus.

Again, sorry for the confusion. You are aiming for 1/3 cup. Add water if you need it. But if you end up with 1/2 cup of juice, don't waste it.

icer101 Posted 2 Jul 2009 , 4:59am
post #16 of 18

thank you, so much for clearing this up.. gonna make some tomorrow!! sounds great..

icer101 Posted 2 Jul 2009 , 5:01am
post #17 of 18

thank you, so much for clearing this up.. gonna make some tomorrow!! sounds great..

icer101 Posted 2 Jul 2009 , 5:03am
post #18 of 18

thank you, so much for clearing this up.. gonna make some tomorrow!! sounds great..

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