This is my mom’s famous almond stuffed pound cake and my Aunt Judy’s absolute favorite dessert in the entire world.
Share this Recipe
Gefilte San Torte - Stuffed Almond Pound Cake
2015-02-16 09:47:23
This is my mom's famous almond stuffed pound cake and my Aunt Judy's absolute favorite dessert in the entire world.
Printer Friendly
Nutrition Facts
Serving Size
864g
Amount Per Serving
Calories 4272
Calories from Fat 2803
% Daily Value *
Total Fat 324g
499%
Saturated Fat 130g
650%
Trans Fat 0g
Polyunsaturated Fat 40g
Monounsaturated Fat 137g
Cholesterol 910mg
303%
Sodium 2311mg
96%
Total Carbohydrates 313g
104%
Dietary Fiber 25g
102%
Sugars 238g
Protein 66g
Vitamin A
126%
Vitamin C
0%
Calcium
76%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 1 frozen Sara Lee pound cake
- 1/2 lb whipped sweet butter
- 1/2 lb very fine sugar
- 2 whole eggs
- 1 Tb ls almond extract
- 1 8 oz pkg. sliced almonds
What you do
- Toast the almonds in frying pan with a drop of oil, stirring constantly until almonds are brownish but not burned.
- Whip sweet butter, sugar, eggs and almond extract together until fluffy.
- Slice pound cake length wise into at least 4 parts (easier to do while it’s still frozen). Place bottom layer on a large sheet of aluminum foil.
- Layer pound cake with the almond cream filling, pressing each new cake layer
- down to make sure it stays together. Make sure to save some for the outside of
- the cake.
- Cover outside of cake with the remainder of the filling.
- Pat entire cake with the almonds until it is completely covered.
- Wrap cake loosely with the foil and put in freezer until the cake is frozen.
- Remove cake and re-wrap securely in the foil.
- Serve frozen and slice very thin.
Jessy + Melissa https://www.jessyandmelissa.com/