Juicy pomegranate cake with scotch fruit cream

Ingredients for 1 servings:

• 60 g wheat flour type 405
• 1 tsp baking powder
• 60 g sugar
• 2 m.-sized eggs
• 1 pinch(s) citric acid, crystalline
• 1 pinch of salt
• 1 tsp vanilla extract
• 130 g coconut palm sugar
• 4 eggs
• 90 g wheat flour type 405
• 30 g cocoa powder
• 1 pinch of salt
• 1 tbsp baking powder
• 1 pinch(s) citric acid, crystalline
• 1 tbsp vanilla extract
• 250 g crème fraîche
• 1 ½ kg jackfruit (squash), fresh or from the can (drained weight)
• 300 g sugar
• 2 lemons, juice only
• 30 g agar-agar
• e.g. orange juice
• Honey, light, to taste
• 1 kg pomegranates, only the pulp, approx. 3 kg shopping weight
• 80 g sugar
• 1 sachet of gelling powder, vegetarian, red
• n. B. sugar
• n. B. water

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 3 hours 40 minutes

Kue tar dengan jambu dan nangka; a recipe from Lombok, Indonesia

Make both sponge cake layers a day in advance and let them rest overnight in the refrigerator or another cool place. Since most ovens have fairly generous temperature tolerances, the baking times I’ve given are only guidelines. For the light sponge layer, mix the flour with the baking powder. Put all ingredients, except the flour, into a mixing bowl. Beat the mixture with a whisk, preferably with a food processor, until the foamy mixture turns an almost white color. By then, all the sugar will have dissolved. Sift the flour onto the cake layer and carefully fold it into the foamy mixture by hand. Do not stir! Always work from the bottom up until everything is homogeneous. The less the foamy mixture collapses, the better the work. Line the bottom of a 24 cm springform pan with baking paper, leaving the edges free and DO NOT grease. Pour the sponge mixture into the pan, smooth it out, and pull the edges up slightly. Bake in a preheated oven at 220°C (425°F) for 7 minutes, then reduce the heat to 200°C (400°F). When the mixture begins to brown, turn off the oven and leave the sponge in the oven for another 1-2 minutes. Remove and let cool thoroughly. For the dark sponge base, mix the cocoa powder and baking powder with the flour and proceed as for the light sponge base. Browning is difficult to detect; turn off the oven after 10 minutes and leave the sponge in the oven for another 3-4 minutes. For the scallop cream, wash the fresh fruit, remove the seeds, and remove the dark skin that was around the seeds. If using canned fruit, drain the fruit and reserve the liquid. Squeeze the lemons and discard the peels. Chop the scallops and roughly puree them in a blender on the lowest setting with the sugar, lemon juice, and agar-agar. If necessary, thin the mixture with the reserved liquid or orange juice so that the blender can process it. Pour the scotch fruit cream into a saucepan, heat while stirring, and simmer for about 3 minutes to activate the agar-agar. Allow to cool. Before using the cooled mixture, fluff it up with a whisk and stir in the crème fraîche. Season with light honey. For the topping, wash the pomegranates and peel them with a vegetable peeler. Steam for 15 minutes. Allow to cool, quarter them, and remove the cores with a spoon. Place the fruit quarters in a bowl, sprinkle with sugar, and mix. Cut the dark sponge cake in half horizontally. When layering with a chocolate sponge cake, start with the top side down. Spread a layer of scotch fruit cream about 1.5 cm thick, smooth it down, and place the light sponge cake on top. A 1.5 cm thick layer of scotch berry cream is also added to this layer. Then place the remaining chocolate sponge cake on top. Spread the remaining cream over the edge of the cake and the top. Cover the cake with the pomegranate quarters, like roof tiles. Place the springform pan ring over the cake so that the pomegranates line the top. Chill the cake in the refrigerator for 1 hour. Dissolve the red gelling agent with the specified amounts of water and sugar and bring to a boil. Simmer for about 3 minutes, let cool slightly, and then pour the gelling agent spoonful by spoonful over the cake. Return the cake to the refrigerator. After another hour, the cake is ready to eat.