Confetti French Pound Cake
What else then baking a Confetti Cake to Celebrate and share a special moment? Such as a Birthday or the upcoming Mother’s Day and Father’s Day?
I fell in love with this recipe from the Talented Cheffe Rachel Levesque (@happy.pastille), Winner of “Le Meilleur Pâtissier” in 2017 (M6). She created this recipe among others especially for Guy Demarle in line with the new theme collection.
It is by far the most delicious cake I have ever eaten!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Confetti French Pound Cake
This French Pound Cake is Magical as it transforms itself almost like a semolina cake. I have never eaten such a delicious treat!
Equipment
Ingredients
CAKE BATTER
- 8 Tbsp (115 g) butter (Softened, At Room Temperature)
- 3/4 cup (150 g) sugar
- 1/4 cup (50 g) Light brown sugar
- 3 eggs (Beaten)
- 1/2 cup (115 g) yogurt (Europeen Yogurt Style)
- 1/2 cup (115 g) vegetable oil
- 2 cups (250 g) flour (Sifted)
- 1 1/4 tsp (6 g) baking powder
- 1/2 tsp (2.5 g) Sel Gris
- 2 Tbsp (30 g) Confetti Sprinkles
CRÈME CHANTILLY
- 1 cup (235 g) heavy whipping cream
- 1/2 tsp (2.5 g) Vanilla Paste
- 4 1/2 tsp (25 g) Sugar
- 1 1/2 tsp (7.5 g) Vanilla Sugar
Instructions
CAKE BATTER
- Preheat oven to 350F/180C.
- In a mixing bowl, cream the butter and sugar for 2 minute on medium speed until light and fluffy.
- Whisk in the beaten eggs until combined.
- Add the yogurt and vegetable oil. Whisk well.
- Using your spatula, carefully fold in the flour, baking powder and salt. Do not over mix.
- Place your Mini Bon Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Using your mini Ladle, scoop the batter into each well of your Flexipat®.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 18min).
- Once your pound cakes are out of the oven, let them completely cool down before unmolding.
CRÈME CHANTILLY
- Place your mixing bowl, heavy whipping cream and whisk in the freezer 10 minutes prior using them. This will ensure the best results for your "Crème Chantilly".
- Beat your Cream and Vanilla Paste on Medium high. Slowly add the sugars (a tablespoon at a time) beating after each addition until the sugars are incorporated. Continue beating until stiff peaks form. Set aside.
- Fill your Pastry Bag with the "Crème Chantilly". Carefully pipe it onto each plated Pound Cakes and add the Confetti Sprinkles on top. Enjoy and Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 333kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 208mg | Potassium: 88mg | Fiber: 1g | Sugar: 21g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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