Mascarpone and Blackberry Cake Sandwiches

Ingredients:

• 8 slices of finished pound cake or sponge cake
• 3/4 cup mascarpone cheese
• 2 tbsp. granulated sugar
• 1 tsp vanilla extract
• 1/4 cup toasted chopped pecans
• 4.5 tbsp (65 g) butter, room temperature
• 1/2 cup light cane sugar
• 1/4 cup heavy cream
• 275 ml blackberries
• 1 tbsp. cognac

Preparation:

1. In a bowl, mix mascarpone cheese, granulated sugar, and vanilla extract until smooth. Add pecans, cover, and refrigerate until serving.
2. Heat a large skillet over medium heat. Brush both sides of the muffin slices with a small amount of butter (about 2 tablespoons total). Cook the muffins in the skillet until golden brown, about 2 minutes per side.
3. Add the remaining butter (2.5 tablespoons) and brown sugar to the same skillet. Cook over medium heat, stirring, until the butter is melted, about 3 minutes.
   
   Carefully add the cream and continue cooking, stirring, for about 1 minute.
   
   Stir in the blackberries, mashing a few berries with the back of a spoon.
   
   Add cognac to the pan and carefully ignite. Cook the sauce until the flames subside.
4. Spread half of the cake slices with mascarpone cheese and cover with the remaining slices.
   
   Place berries on top of the sandwiches and pour sauce over them.
   
   We offer a recipe French toast sandwiches.