Today I bring you some delicious Chocolate Raspberry Tea Sandwiches
from a cookbook called Gale Gand's just a bite. She starts out this recipe
by saying "A platter of these finger-size sandwiches, festively striped with
yellow cake, pink filling, and dark chocolate, is an instant tea party.
Kids and grown-ups love them equally, and they are outrageously
easy to make." It sounded like such a fun recipe, I had to make them!!
I made the pound cake the night before so it would be easier to
put together. You could also get Sara Lee to bake your
pound cake, it would be even easier!!
I just melted my chocolate in the microwave, stirring at
2 minute intervals. Then I spread the chocolate on
all slices. The chocolate forms a barrier that keeps
the sandwiches from getting soggy.
Spread the raspberry filling on one half, sandwich together,
trim crusts, and cut into three 1-inch-wide "fingers."
When I made the filling, I thought it might need just a
little more honey so I added another tablespoon. I
wouldn't suggest doing this because it made the
mixture more liquid, then when I cut the sandwiches
into fingers the filling didn't cut as neatly.
POUND CAKE TEA SANDWICHES
adapted from Gale Gand's just a bite
For the Cake:
Grease & Line a 6 cup loaf pan with
10 tbsp unsalted butter, melted
(or 2/3 cups vegetable oil)
1 1/3 cups sugar
1 tsp vanilla extract
2 cups AP flour
2 tsp baking powder
2/3 cup milk
4 oz semi-sweet chocolate, melted
(I had to double this amount - 8oz)
For the filling:
8 oz cream cheese, room temp
1 tbsp honey
1/2 cup raspberries
Heat oven to 350 degrees. Beat the eggs in a mixer fitted
with a whisk attachment until fluffy & light. With the mixer
running, drizzle in the butter or oil. Add the sugar & mix.
Add the vanilla & mix. Combine flour & baking powder.
With the mixer running at low speed, add about a third
of dry ingredients to egg mixture & mix. Then add half
the milk & mix. Add another third of dry ingredients &
mix. Add remaining milk & mix. Add remaining dry
ingredients and mix until smooth. Pour the batter into
the pan and bake until the cake springs back in the center
when touched, about 40 minutes. (mine took another 15
minutes.) Let the cake cool in the pan on a wire rack.
Use a serrated knife to cut the cake into 1/2" thick
slices. Spread one face of each slice of cake with melted
chocolate; this is to coat and waterproof the cake.
Place in refrigerator to set while you make the filling.
In a food processor, blend the cream cheese, honey,
and raspberries until smooth and spreadable. Spread
the cream cheese mixture over the chocolate on half
of the cake slices. Top each one with another slice of
cake, chocolate side down. Use a serrated knife to cut
the brown crusts off the sandwiches and then cut each
sandwich into three 1-inch-wide "fingers." Turn the
sandwiches on their sides to show off the stripes
and serve. Makes about 24 sandwiches.
This recipe is perfect for Easter Teas and Brunches! I garnished
my plate with some pretty flowers from my garden.
Happy Spring!! xo