Cherry Tea Cakes

Gorgeous, classic cherry tea cakes liven up your snack time!

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, this naked petit four recipe includes tart cherry jam, sweet airy cake, and decadent yet light cream cheese filling. And they look so cute that you’ll eat them up in no time flat!

Ingredients

    Cherry Tea Cake Ingredients

    Bring a delicious kick to your desserts with our Red Sour Cherry Compound, and don’t forget about the many bittersweet uses for our famous Almond Extract!

    • 1 boxed mix pound cake (bake per instructions on box in a rectangle baking pan)
    • 8 oz cream cheese
    • 1 stick butter, soft
    • 1 cup powdered sugar
    • 1 cup whipped cream
    • 2 tbsp sugar

Directions

    1. CHERRY JAM FILLING: In a saucepan, over medium heat, combine the frozen cherries and the ½ cup of sugar.
    2. Cook until the cherries are breaking down, smashing them as you stir. This takes about 15 minutes.
    3. Combine the pectin and the 2 tablespoons and 2 teaspoons sugar and stir to coat the pectin with the sugar.
    4. Add this mixture to the cherries in the saucepan and bring to a boil.
    5. Remove from the heat and add the Amoretti Red Sour Cherry Compound.
    6. Place the jam into another container to cool.
    7. CAKE: Bake and cool the pound cake per instructions on the box, baking it in a rectangle pan.
    8. Once cooled, remove from pan and cut in half, lengthwise.
    9. LIGHT CREAM CHEESE FILLING: Mix together the cream cheese and butter, scraping the bowl, until smooth.
    10. Add the powdered sugar and mix until smooth.
    11. Whip the heavy cream and 2 tablespoons of sugar.
    12. Combine equal parts whipped cream and cream cheese, folding together until smooth.
    13. ASSEMBLY: Spread a layer of the cooled cherry jam over one-half of the pound cake.
    14. Add a layer of the light cream cheese mixture.
    15. Place the other half of the pound cake on top of the fillings and gently press.
    16. Cover the top of the pound cake with cream cheese and freeze for 2 hours or overnight.
    17. Cut the frozen cake into small squares, with a warm knife, wiping the knife after each cut.
    18. WHITE CHOCOLATE GLAZE (optional): Over a double boiler, combine the powdered sugar, water, and corn syrup, stirring until it is smooth and all sugar has melted.
    19. Add white chocolate chips and Amoretti Almond Extract and stir until chips are melted.
    20. Set cut cakes on a rack that is placed on a sheet pan, to catch the dripping.
    21. Glaze individually cut cakes while they are frozen or slightly defrosted, then decorate them with sprinkles or stars.

      • Begin with making the jam, as it needs to cool before spreading a layer 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.
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