Our tea cakes are inspired by the classic French dessert, petit fours. Perfect for a tea party, birthday party, any gathering really, or just enjoyed as a special treat by yourself!
CREAM CHEESE FILLING
- 1 box pound cake mix, baked per instructions on box in a 9x13 pan
WHITE CHOCOLATE GLAZE (OPTIONAL)
- 1 - 8oz package of cream cheese, softened
- ½ cup (1 stick) butter, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 tbsp sugar
- In a saucepan over medium heat, combine the frozen cherries and ½ cup sugar.
- Cook until the cherries break down, smashing them as you stir. This takes about 15 minutes.
- Combine pectin and remaining 2 tbsp + 2 tsp sugar, stir to coat the pectin with the sugar.
- Add this mixture to the cherries in the saucepan and bring to a boil.
- Remove from the heat and add Red Sour Cherry Compound.
- Place the jam into another container to cool.
CREAM CHEESE FILLING
- Bake and cool the pound cake per instructions on the box, baking it in a rectangular pan.
- Once cooled, remove from pan and cut in half latitudinally.
- Mix together cream cheese and butter, scraping the bowl, until smooth.
- Add the powdered sugar and mix until smooth.
- In a separate bowl, whip heavy cream and sugar.
- Fold together whipped cream and cream cheese until smooth.
WHITE CHOCOLATE GLAZE
- Spread a layer of cooled cherry jam over one-half of the pound cake.
- Add a layer of cream cheese filling.
- Place the other half of the pound cake on top of the fillings and gently press.
- Cover the top of the pound cake with cream cheese and freeze for 2 hours or overnight.
- Cut the frozen cake into small squares with a warm knife, wiping the knife after each cut.
- Over a double boiler, combine the powdered sugar, water, and corn syrup, stirring until smooth and sugar has dissolved.
- Add white chocolate chips and Almond Extract, stir until chips are melted.
- Set cut cakes on a rack placed over a sheet pan to catch drips.
- Glaze individually cut cakes while they are frozen or slightly defrosted, then decorate with sprinkles or stars.
- Begin with making the jam, as it needs to cool before spreading onto the cake.
- The glaze sets very quickly, so have the decorations handy and put them on each piece as soon as it is glazed.