John Myers
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Baking: Pomegranate Cream Cake
The perfect baking: pomegranate cream cake recipe with a picture and simple step-by-step instructions.
* for the dough
- 3 piece Eggs separated
- 75 g Powdered sugar
- 0,25 tsp Grated lemon peel
- 50 g Flour
- 25 g Food starch
- 0,5 tsp Baking powder
- 1 Msp Salt
* for covering
- 2 sheet Gelatin
- I had 1x white + 1x red
- 2 tbsp Water hot
- 200 ml Cream
- 2 tbsp Sugar
- 1 pinch Vanilla powder
- 1 Pomegranate fresh
- Beat the egg yolks with icing sugar until they are white. Beat egg whites with salt until stiff. Mix the flour, cornstarch and baking powder and add about 1/3 of the egg whites to the egg yolk mixture and fold in with a whisk or spoon. Then carefully fold in the remaining egg whites.
- Place the dough in a small cake tin that has been greased and sprinkled with breadcrumbs or flour and bake in an oven preheated to 180 ° C for 15-20 minutes until golden yellow. (I had a small heart shape, a round 18cm shape also fits.)
- Soak the gelatine according to the instructions on the package and then dissolve it in 2 tablespoons of water.
- Whip the cream with sugar and vanilla powder, remove some of it and mix with the gelatine, then stir this mixture into the rest of the cream. Place in the refrigerator until very thick. Then serve again.
- Chop the pomegranate, i.e. remove the pieces of fruit. Weigh out 250-300g of this and stir into half of the cream.
- Cut the cold cake base 1x crosswise and pour the pomegranate cream on top.
- Place the top of the cake on top and spread the rest of the cream on top. Decorate with some fruits as desired.
- Then place in the refrigerator until solid.
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