Cherry, Tonka Bean-infused White Chocolate Whipped Cream & Buttery Pound Cake
200+ of you! So here’s a special cake to celebrate!
We've officially hit over 200 subscribers!! Which I knooow, in internet numbers isn’t astronomical. But. For me. That’s totally crazy! It’s like a (big) room full of people who chose to follow my little pastry adventures (by opening their inbox to receive my little newsletters)… and that's a big deal to me!
Fun fact: I actually planned to share this recipe to celebrate reaching 40 followers… But then BAM, we’re suddenly over 200 (??!!!) When I started this journey, I honestly just wanted to share my love for baking, and to see our little community grow like this is just amazing. Thank you for your incredible support, your kind comments, and for joining me on this adventure!
This week, to celebrate this milestone, I'm thrilled to share a free recipe I created just for the occasion! It’s a simple cake made with only 3 elements, and she looks incredibly fancy despite being really easy to make. A buttery pound cake, topped with cherry compote and tonka bean-infused white chocolate whipped cream. Yummy out of ten!
Why it works:
This cake is sweet, but not too sweet. Rich but still light. The combination of the pound cake, the slightly tart fruit, and soft cream come together in a way that feels satisfying without being heavy
The white chocolate makes the whipped cream silkier; it transforms the texture, making it feel smoother and richer on your tongue. It will also help the cream hold its shape and stay fluffy longer.
Cherries and tonka beans are an amazing flavor duo!
Using 2 sugars in the sponge gives it a deeper/richer taste
Now, for the recipe.
Cherry, Tonka Bean-infused White Chocolate Whipped Cream & Buttery Pound Cake
What you’ll need:
Equipment:
A digital scale
A spatula
A mixing bowl
Baking paper
An 18cm (7 inches) deep cake tin
A saucepan
An electric mixer (stand or hand-held), or a whisk
A piping bag
A round piping tip (15mm)
Ingredients
serves 8
For the tonka-infused white chocolate whipped cream:
200ml heavy cream (35% of fat)
1/2 of a tonka bean, grated — if you’re not a big tonka bean fan, you can tone it down to 1/3 of a tonka bean for a lighter flavour. And if you really don’t like tonka bean, you can swap it for one vanilla bean
30g of white chocolate, chopped
10g of cane sugar (regular sugar works too)
For the cherry compote:
280g of black cherry
25g of cane sugar (regular sugar works too)
For the pound cake:
150g softened organic butter, at room temperature*
90g cane sugar (regular sugar works too)
22g coconut sugar (cane sugar or regular sugar works too)
20g of organic milk, at room temperature
3 medium organic eggs (150g), at room temperature
150g spelt flour (all-purpose flour works too)
6g baking powder
*Cheffe’s tip: All the ingredients need to be at room temperature to avoid splitting
For the topping:
7 to 10 fresh cherries
A quick note on ingredients:
I try to use the best ingredients I can — organic, seasonal, local, and ethically sourced when possible (like eggs from happy, outdoor-roaming chickens, or dairy from grass-fed cows). Because they bring out the best flavors, are better for the body and support the planet too. That said, more accessible ingredients work just fine. The goal isn’t perfection : it’s doing our best with what we have, and enjoying the process along the way.
Method:
1. Make the tonka cream: The day before you plan to assemble the cake, put all the ingredients except the white chocolate in a saucepan. Bring to boil, then pour on the chopped white chocolate. Mix everything with a hand mixer, then pour into a container. Store in the fridge for at least one night.
2. Make the cherry compote:
(This step also comes the day before you plan to assemble the cake.)
Blend about a third of your cherries. Then, combine all the cherry mixture ingredients in a saucepan. Cook this over low heat, stirring occasionally, until it thickens to a jam-like consistency. Let it cool completely at room temperature, then store it in the fridge until you're ready to assemble your cake.
Make the pound cake:
3. Preheat your oven to 170°C (340°F).
Butter and line an 18cm (7-inch) round cake tin.
4. Cream the butter and sugar together until fluffy and light.
5. Add the eggs one by one, mixing well between each. Finish by adding the milk.
6. Dry ingredients: Fold in the flour mixed with the baking powder using a spatula. Be careful not to overmix. Overmixing develops the gluten too much, which can lead to a tough cake. When the batter is combined, pour it into the tin.
7. Bake: Bake for 40–45 minutes, until the tops are golden and a skewer inserted into the centre comes out clean. Let the sponge cool in the tin for 5 to 10 minutes, then transfer to a wire rack until it cool completely.
8. Prepare your filling: When your cake is done cooling, pour the tonka cream into a cold bowl and whisk until it forms soft peaks. (Using an electric mixer here will make your life easier) Be careful not to overwhisk, or you'll end up with butter!
9. Assemble:
Cut the top of the sponge to make it flat. Using a piping bag, pipe some whipped cream on the border of the cake, leaving the center empty. Spread the cherry compote in the middle of the pound cake.
What it should look like at this stage:
Then, using the piping bag, top your cake with whipped cream and finish with whole and halved fresh cherries.
10. Store:
You can store this cake in the fridge up to 3 days. To enjoy the best flavor and texture, always let it sit out at room temperature for a while before eating.
Thanks again for being here. I hope you love this recipe as much as I do. If you make it, tag me or send a photo! I’d love to see your version.
Until then, happy Baking,
—San