One of my very favorite things on the planet is my cream cheese pound cake. I don't even remember where the original recipe came from, but I make it as often as I can justify. It is creamy and just has the best flavor.
Recently I had ordered some guava paste online to make guava and cream cheese pastries. With the remaining guava paste packages, I was thinking about making a guava cake. I saw a recipe for guava pound cake where the author said she substituted one cup of sugar for guava paste in her original pound cake recipe. So I chose to do that with my cream cheese pound cake. It turned out so good!
To top my guava pound cake, I attempted to make lime Swiss meringue buttercream. That was a fail. On my first attempt, it was both soupy and curdled. After fighting with it, I gave up and scooped it into a bowl to mess with the next day. The next day I played around with it again by heating it up and re-whipping. That fixed the curdled part, but it was still too loose. I tried cooling it in the fridge and then whipped it later after bringing to room temperature. It is thicker than it was, but more like a whipped cream thickness. That's ok! I have just been topping my pound cake slice with a dollop of my lime Swiss meringue cream and have been perfectly happy!
