Split the vanilla bean in half lengthwise with a knife and scrape out the seeds. Use 4/5 of the seeds in the batter and 1/5 in the vanilla glaze.
In a bowl, mix the butter, sugar, salt, and vanilla seeds with a hand mixer on medium speed for 1 minute.
Add the eggs in 6–7 additions, mixing on high speed. Be sure to scrape down the sides of the bowl with a spatula every time you add more egg.
Add the sifted all-purpose flour, cake flour, and baking powder and fold gently with a spatula.
Add the warmed heavy cream and mix.
Divide the batter between 2 loaf pans and bake in an oven preheated to 170°C for 40 minutes.
Unmold the baked pound cakes and let them cool on a cooling rack.
Melt the white couverture chocolate and cacao butter separately, in the microwave or over a double boiler. If using the microwave, heat for 1 minute first, then in 10-second bursts, checking so the chocolate doesn’t burn.
In a small bowl, combine the melted white couverture chocolate, cacao butter, and cooking oil with the reserved vanilla seeds. Let the finished vanilla glaze cool to 27–28°C before pouring it over the cakes.
Pour the vanilla glaze over the pound cakes and let it set at room temperature for about 1 hour. To set it faster, freeze for 20 minutes.
Tips
It tastes better the next day than the first, and better still the day after that. Almost everyone likes it, young and old, and it pairs beautifully with an Americano.
Wrap glazed pound cakes only once the glaze has fully set.
Sealed and left to rest at room temperature for about a day, it becomes even moister. It keeps at room temperature for up to 5 days.
Vanilla Bean Pound Cake
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (2 pieces)
- unsalted butter 190g
- egg 180g
- all-purpose flour 104g
- cake flour 104g
- baking powder 7g
- sugar 170g
- salt 2g
- heavy cream 115g
- vanilla bean 1
- white chocolate 90g, couverture
- cacao butter 30g
- cooking oil 10g
Instructions
1. Split the vanilla bean in half lengthwise with a knife and scrape out the seeds. Use 4/5 of the seeds in the batter and 1/5 in the vanilla glaze.
2. In a bowl, mix the butter, sugar, salt, and vanilla seeds with a hand mixer on medium speed for 1 minute.
3. Add the eggs in 6–7 additions, mixing on high speed. Be sure to scrape down the sides of the bowl with a spatula every time you add more egg.
4. Add the sifted all-purpose flour, cake flour, and baking powder and fold gently with a spatula.
5. Add the warmed heavy cream and mix.
6. Divide the batter between 2 loaf pans and bake in an oven preheated to 170°C for 40 minutes.
7. Unmold the baked pound cakes and let them cool on a cooling rack.
8. Melt the white couverture chocolate and cacao butter separately, in the microwave or over a double boiler. If using the microwave, heat for 1 minute first, then in 10-second bursts, checking so the chocolate doesn't burn.
9. In a small bowl, combine the melted white couverture chocolate, cacao butter, and cooking oil with the reserved vanilla seeds. Let the finished vanilla glaze cool to 27–28°C before pouring it over the cakes.
10. Pour the vanilla glaze over the pound cakes and let it set at room temperature for about 1 hour. To set it faster, freeze for 20 minutes.
https://hong-recipe.pages.dev/en/recipes/vanilla-bean-pound-cake/
Hong's Recipe