Walnut and pomegranate cake with white chocolate cream

Ingredients for 1 servings:

• 3 m.-sized eggs
• 115 g sugar
• 50 g flour
• 50 g cornstarch
• 50 g walnuts, ground
• ¾ tsp baking powder
• 3 tbsp water
• 1 pinch of salt
• 200 g white chocolate
• 400 g whipped cream
• 500 ml pomegranate juice
• e.g. pomegranate seeds
• 2 tbsp sugar
• 50 g cornstarch
• e.g. pomegranate seeds
• 50 g sugar
• some walnut halves
• e.g. walnuts, chopped
• 150 g whipped cream

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 15 minutes

sweet, tart and something very special

The recipe is for a 20 cm diameter pan and 12 slices. For the chocolate cream, bring the cream to a boil in a saucepan and then dissolve the finely chopped white chocolate in it while stirring. Then chill overnight. For the sponge cake, separate the eggs, beat the egg whites with water and salt until stiff peaks form, gradually adding the sugar. Mix the flour with the starch, walnuts and baking powder, sift over the mixture and fold in. Pour the mixture into a springform pan (20 cm diameter) lined with baking paper or a cake ring lined with baking paper and bake at 150-160°C (convection oven) for 20-25 minutes. Remove the sponge cake from the oven, let it cool, remove it from the pan and cut it horizontally twice. For the pomegranate filling, mix the starch and sugar, stir in a little pomegranate juice and bring the remaining juice to a boil. As soon as the juice boils, add the stirred starch mixture and stir continuously and cook for another minute while stirring. Allow the pudding to cool briefly, then stir in any amount of pomegranate seeds. Place the bottom sponge cake on a cake plate and enclose it with a cake ring (cleaned if necessary). Whip the chocolate cream. Spread half of the cooled pomegranate filling on the base and spread one-third of the chocolate cream on top. Place the second layer on top, spread with the remaining pomegranate filling, and cover with half of the remaining white chocolate cream. Now place the last layer on top and refrigerate the cake for at least 4 hours. Remove the cake ring and spread the remaining chocolate cream all over the cake. To decorate, melt 50g of sugar in a saucepan and mix in the walnut halves. Allow the caramelized walnuts to cool briefly, one at a time, on baking paper. Meanwhile, whip the whipped cream until stiff peaks form, decorate the cake with whipped cream, and garnish the edge with chopped walnuts. Finally, decorate the cake with the caramelized walnuts and pomegranate seeds (do not place the walnuts directly on the cream, as otherwise the sugar will dissolve).