Salami Tres Leches Pound Cake with Spiced Cream

Ingredients

Cake Ingredients

  • 1 cup rendered Smithfield Pork Belly Fat
  • 6 slices Margherita Salami, chopped, divided
  • 1½ cups cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1¼ cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract

Milk Mixture Ingredients

  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • ¼ cup whole milk

Spiced Cream Ingredients

  • 1 pint heavy whipping cream
  • 3 Tbsp confectioner’s sugar
  • ½ tsp vanilla extract
  • ½ tsp nutmeg
  • ½ tsp dark chile powder

Vanilla Berries Ingredients

  • 1 cup fresh berries (blackberries, blueberries, strawberries)
  • 2 tsp vanilla extract
  • ¼ cup granulated sugar
  • ½ tsp dark chile powder

Details

Product:

Margherita Salami, Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Dessert

Preparation

Cake Preparation

  1. Sauté capicola for about 5 minutes until crisp. Remove from skillet, and preheat oven to 350°F. Coat 9×5-inch loaf pan with nonstick spray. Line bottom of pan with parchment paper.
  2. In large bowl, whisk together cake flour, baking powder and salt. In second bowl, whisk together sugar, melted pork fat, eggs and vanilla.
  3. In 2 parts, add wet ingredients to dry, whisking until most lumps are gone. Fold in 5 slices’ worth of chopped salami. Pour batter into prepared pans, and top with remainder of chopped salami.
  4. Bake 50 to 60 minutes.
  5. Let rest for 1 hour, and then slice into 8 pieces.

Milk Mixture Preparation

  1. Combine all milks. Poke holes with fork on individual cake slice, pour milk mixture on individual slice, and let chill for at least an hour.

Spiced Cream Preparation

  1. Whip all ingredients together to create a whipped-cream consistency.
  2. Set aside to top cake.

Spiced Cream Preparation

  1. Whip all ingredients together to create a whipped-cream consistency.
  2. Set aside to top cake.