The addition of orange marmalade into the batter makes this pound cake with white chocolate mascarpone cream particularly fragrant while the pieces of dried plums add extra texture and taste. This butter cake cake is all covered with amazing and velvety cream and garnished with pomegranate seeds and raspberries. Delicate and sweet, easy and elegante Christmas pound cake.
For this recipe I used dried Modena plums from Monte Rè. Soft and delicious, not too sweet, perfect for this type of dessert.
Instructions white chocolate and mascarpone cream
Prepare the cream the night before. Soak gelatin sheets in cold water for 10 minutes. If you use powdered gelatine, add some cold water and let it swell for 10 minutes. Melt white chocolate over water bath or in microwave and set asside. Meanwhile bring to a boiling point your whipping cream, milk and honey. Squeeze gelatin sheets to get out extra moisture. Add the gelatin to the heated cream and mix well to make it melt completely. Pour hot milk over white chocolate (in 3 rounds) stirring well each time, then use your hand blender and blend it all for a couple of minutes. Gradually add mascarpone while still blending. Cover the bowl with plastic wrap and place it in the refrigerator until it solidifies, for at least 8 hours, better all night.
Instructions pound cake with dried plums
All ingredients must be at room temperature. Cut dried plums into very small pieces and set aside. The pieces must be very small, otherwise they fall on the bottom of the poundcake.
Whip the butter with the marmalade and sugar until it becomes light and frothy.
Stir milk with egg yolks and set aside. Sift flour, baking powder and corn starch and set aside. Add the liquids and the flour mixture to the butter gradually alternating between them and beating on low speed each time. Finally add the plums and mix again.
Whip the egg whites with sugar until stif peaks form then stir in gently into the batter.
Pour into baking tray previously lined with baking paper and bake in the preheated oven at 200 °C for about 50 minutes (or until the toothpick inserted in the center of the plumcake comes out clean). If the plumcake becomes golden too quickly, cover it with aluminum foil.
Turn off the oven and open the oven slightly. Let rest the cake in the oven with for another 10 minutes then take the cake from the pan and let it cool completely on a cooling rack.
Garnish with white chocolate and mascarpone cream (removed from the fridge at least 10 minutes before) pomegranate seeds and raspberries. Store in the fridge.
p.s. If you are looking for another amazing Christmas cake that has a pound cake shape you should check my Pain d’épices – French honey and spice bread (foto below).
lot of love. B.