Vanilla Pound Cake Recipe with plenty of vanilla beans

#poundcakerecipe #vanillacake #baking
vanilla pound cake
1. Fold the parchment paper to the size of the pound frame and cut it with scissors
2. Insert the parchment paper into the frame
3. Cut the vanilla bean in half, scrape out the seeds with the back of a knife, and add them to the whipped cream.
4. Heat the fresh cream in double boiler water.
5. Gently mix room temperature fermented butter with a hand mixer
6. Add sugar and salt and whip at high speed (Whip the sides of the bowl with a spatula until the color of the dough turns white)
7. Beat the egg well and whip it while adding little by little.
8. Strain fresh cream through a sieve and mix.
9. Add sifted flour, almond flour, cornstarch, and baking powder and mix thoroughly.
10. Add vanilla extract and mix
11. Put a little dough on the mold and fix it with parchment paper
12. Put the dough into a piping bag and squeeze it into a mold
13. Use a rubber spatula to arrange the top in a U shape.
14. Hit the frame 2-3 times
15. Bake in a 180 degree oven for 10 minutes
16. Take it out for a while and make a long cut with a buttered knife.
17. Bake in a 170 degree oven for 40 minutes
18. As soon as you take it out of the oven, drop the mold from a height of 10 cm.
19. Remove from mold and apply rum with a brush while hot
*Vanilla pound 21cm*7cm*6cm (height) for 2 pieces
220g fermented butter
1 half vanilla bean
200g sugar
2 pinches of salt
242 g eggs
20g fresh cream
220g soft flour
Almond Flour 44g
Corn Starch 22g
8g baking powder
2g vanilla extract
Gold rum 50g (for application)