Crunch Cakes With Strawberry Sauce (Serves 6)
| AVERAGE USER RATING
|
No rating available
|
2 Boxes Entenmann's All Butter Loaf Cake
1/2 Cup Creamy Peanut Butter
1/2 Cup Hazelnut Spread
1 Cup Sliced Almonds
5 Large Eggs
1 Cup Milk (can use soy milk)
2 Teaspoons Pure Vanilla Flavoring
1/8 Teaspoon Salt
5 Cups Corn Flakes (crushed by hand)
12 Tablespoons Butter, unsalted
1 (12 oz.) Jar Strawberry Preserves
3 Cups Fresh Strawberries, stems removed and cut into quarters
Preheat oven to 350°.
Place almonds on a cookie sheet and bake until they are slightly golden. Let cool.
Slice each of the Entenmann's All Butter Pound Loaf Cakes into twelve 1/2 inch slices. Combine the peanut butter and hazelnut spread in a bowl and stir until completely blended. Place 12 slices of the cake on a flat surface. Spread equal amounts of the peanut butter mixture on each of the 12 slices. Sprinkle some of the almonds on half of the slices. Place the remaining 12 slices on top of the ones that were just coated, like a sandwich. Repeat the process with the remaining slices.
In a shallow bowl whisk the eggs, milk, salt, and vanilla until foamy. Dip each sandwich into the egg mixture gently turning to coat all sides. Dip into the corn flakes lightly pressing to coat all sides. (Only dip the cakes just before frying.) Melt 3 tablespoons of butter over low heat in a 12 inch non stick skillet. Place 4 sandwiches at a time into the skillet, fry until golden, turn and fry on the other side, adding more butter if needed. Wipe out the skillet with a paper towel before frying the second batch, and continue frying as before. Place the preserves into a medium saucepan and melt over low heat, add the strawberries to the syrup, mixing to coat. Turn off heat. Place 2 cakes on each plate.
Fill 6 ramekins with some of the sauce. Top with some whipped cream. Serve warm with bacon and sausages on the side.