Pound Cake Wontons
304 g pound cake, room temperature
118 g Mascarpone cheese
8 g vanilla
6 g orange zest, fresh
0.50 g ground cardamon
1.20 g ground cinnamon
0.50 g ground nutmeg
8 g egg mix, fresh
1.30 g sea salt, fine
950 g Canola oil
300 g wonton skins
Strawberry Balsamic Sauce
272 g Tree Top Strawberry Puree
2 g white balsamic vinegar
6 g cornstarch
65 g Franjelica, brandy or port wine
Vanilla pound cake stuffed with seasoned mascarpone cheese and wrapped
in a Wonton skin, fried crispy and drizzled with a strawberry balsamic
sauce with fresh strawberries and more mascarpone cheese.
Pound Cake Wontons:
With pound cake laying flat and upright on cutting board, slice rounded
cap/top flat. Continue to slice in 3 equal slabs approximately ¾" to 1"
In a small mixing bowl, blend cheese with half of the egg mix,
seasonings, chopped orange zest and salt; mix well. Spread mixture
evenly on the top of the bottom and middle pieces and sandwich on toe
top so middle layers are filled. Wrap in plastic wrap, smoothing out any
filling that seeps out the sides. Place in freezer for 1 hour to set up
Heat fryer oil to 360 F with skimmer and pan lined with paper towels for cooling reserved.
Removed frozen loaf and slice length-wise ¾" to 1" slices (7" x 4"
slab), tip on side and cut again length-wise (2 each, 1½" x 7"). Cut
across the grain into approximately 1½" x 1¾" rectangles. Set aside.
Lay out wonton skins and place one square of cake on each. Fold like a
present completely sealing package with connected areas brushed with
Fry wontons in oil for 2 minutes, carefully turning over and cooking
until golden brown. Place on paper towel. Hold at room temperature for
Makes 18 – 20 won tons (8 servings).
Strawberry Balsamic Sauce:
In a small sauce pan, heat vinegar and strawberry puree to a low boil and cook, reducing by around one-third.
Mix cornstarch with chosen alcohol in a small dish and stir until
incorporated. Add very slowly to boiling mixture and whisk until smooth.
Chill and serve.
45 g pound cake won tons
45 g Strawberry Balsamic Sauce (recipe below)
28 g Mascarpone cheese, room temperature
5 g honey, optional
30 g strawberries, fresh, optional
2 g mint sprigs, optional
Mix remaining mascarpone and honey with a spoon until smooth. Place a pool on serving plate. Swirl in balsamic reduction.
Cut one wonton in half and place on top of sauces with one whole
wonton. Drizzle with additional strawberry sauce and garnish with sliced
strawberries and mint.