A Little Slice of Heaven!

Tonight's dessert menu featured pound cake with berries and lemon custard.

3 large eggs
3Tbsp milk
1 1/2 tsp vanilla extract
1 1/2 cups cake flour
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
13Tbsp unsalted butter

Preheat the oven to 350f and grease a 9x5 baking pan.Whisk the eggs, milk and vanilla together in a medium bowl. In a large bowl, combine the flour, baking powder, salt, and sugar, and mix until blended. Add the room temperature butter and combine again. Add half of the egg mixture, combine, add the rest, and combine again. Pour the batter into the baking pan. Cook for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. If the cake starts to get too brown, cover with foil.

Custard:
2/3 cup heavy cream
1/4 cup sugar
2 egg yolks
1 lemon zested
1/3 cup milk

Heat the milk and cream in a small sauce pan. Add in the lemon zest and gradually bring to a boil. While it's getting up to a boil, mix the sugar and egg yolks in a small bowl. Once the milk has reach a boil, pour a little into the yolks and mix to temper them. Pour the yolks into the sauce pan and stir continuously until it thickens. Remove from the heat and cool. I wanted something fluffier than what I got, but not heavy with whipped cream, so I whipped the left over egg whites to about medium peaks while the custard cooled. Once cool, fold the custard into the whipped whites.

Berries:
1/2 cup fresh raspberries
1 cup fresh strawberries, quartered
1/2 cup fresh blueberries
1/8 cup sugar

Mix the berries and the sugar together about an hour before you plan the serve.

Plating:
Either use full slices or use a ring cutter to get circles of the pound cake. Brush each slice with orange liqueur and place one on the plate. Top that with custard, then berries, the other cake slice, another spoon of custard, and if you have it, a couple mint leaves. I also dusted with powdered sugar just because it looked pretty! Hope you enjoy!!