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French Toast Cream Cake

Ingredients

Pound cake for the squares

  • 1/2 lb Anchor Butter
  • 1/2 lb flour
  • 1/2 lb sugar
  • 1/2 tbsp baking powder
  • 1 tsp vanilla essence
  • 1/2 cup milk
  • 1/2 tsp salt
  • 4 large eggs

Cinnamon mix for dipping

  • 2 eggs
  • 1/3 cup Anchor Milk Powder mix (1/3 cup cold water and 6 tbsp Anchor milk powder)
  • 1 tsp cinnamon
  • 1 tbsp sugar

Filling

  • 1 cup Anchor Whipping Cream
  • 1 cup melted chocolate
  • 1 cup blueberry compote/filling

Decoration & Assembly

  • 1 cup melted chocolate
  • Parchment paper
  • Anchor Butter

Directions

Sponge

  1. Preheat oven to 350 degrees F, prepare loaf pan by greasing and setting aside
  2. In a mixing bowl using the paddle for the mixer, cream butter, and sugar until light and fluffy
  3. Combine the flour, salt, and baking powder in a bowl and set aside
  4. Add eggs one at a time until all is completely combined, add vanilla essence
  5. Putting the mixer on low add to the butter mixture, alternating with the milk and flour, start with the flour and then milk end with the flour, mix until all is incorporated
  6. Place into prepared loaf pan and bake until a skewer comes out clean when it’s tested

Cinnamon Mix for Dipping

  1. Place all the ingredients listed in a bowl, using a whisk blend until well combined

Filling

  1. Whip cream until medium peaks, set aside in the refrigerator until ready for filling

Decorations

  1. Cut two pieces of a square from the parchment paper the same size
  2. Spread melted chocolate evenly on one piece of the parchment paper
  3. Place the second piece of parchment paper on top of the chocolate
  4. Roll and place in the refrigerator until set

Sponge Cake Bowl and Assembly

  1. Cut the sponge cake into desired square, hollow out the top by cutting a square
  2. Place a saucepan on medium heat, place butter into the pan until melted
  3. Dip the cake squares into the cinnamon mix, and place in saucepan cooking on all sides until golden brown. Set aside to cool
  4. Once the squares have cooled using a piping bag or spoon, place some of the whipped cream, followed by the blueberry or chocolate
  5. Topped with piped whipped cream and chocolate decorations
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