Pomegranate cake with mascarpone cream

Name: Pomegranate cake with mascarpone cream - Frusina H.
Ingredients: Base: 6 large eggs (L); 180 g sugar; 140 g wheat flour; 50 g cocoa (22% fat); 1 tablespoon oil; 5 g baking powder (optional); a pinch of salt. Cream: 750 g mascarpone; 100 g quality white chocolate; 300 g unsweetened liquid cream; 2 pomegranates (approximately 100 g pomegranate seeds). Syrup: 1 tablespoon sugar; 80 ml still water.

Dessert - Pomegranate cake with mascarpone cream by Frusina H. - Recipia

The pomegranate and mascarpone cream cake is made from three thin cocoa layers, a fine cream with white chocolate and mascarpone, plus fresh pomegranate seeds between the layers. The layers can be baked separately in three 17 cm pans or in a single pan, then cut after cooling. It is important to let them cool completely before assembling, so you can bake them a day in advance. Quick Info Total Time: not specified exactly; includes 35-40 minutes for baking, cooling the layers, and at least 1-2 hours of refrigeration Preparation Time: not specified in the original recipe Baking Time: 35-40 minutes Quantity: one cake with three layers of 17 cm Difficulty: medium Recipe Type: festive cake with mascarpone, white chocolate, and pomegranate Ingredients For the layers 6 large eggs, category L 180 g sugar 140 g wheat flour 50 g cocoa with 22% fat 1 tablespoon oil 5 g baking powder, optional 1 pinch of salt For the cream 750 g mascarpone 100 g quality white chocolate 300 g unsweetened liquid cream, cold 2 pomegranates, about 100 g of seeds will be used For the syrup 1 tablespoon sugar 80 ml still water Preparation Method 1. Preparing the layers Start by preheating the oven to 180 degrees Celsius. If using three 17 cm pans, line them with baking paper. If you have a single pan, you can bake all the batter in one layer and cut it into three sheets after cooling. Separate the egg whites from the yolks. Place the yolks in a bowl and mix them with 60 g of sugar. The mixture should triple in volume and become lighter in color. Add the oil and mix for about 1 minute. Set the yolks aside and focus on the egg whites. Beat the egg whites with a pinch of salt until you obtain a soft foam. For the egg whites to whip well, the mixer paddles must be clean and well degreased. Gradually add the remaining sugar and continue mixing until the foam becomes firm, shiny, and the sugar has completely dissolved. Incorporate the yolks into the egg whites using a spatula. Mix gently in circular motions to retain as much volume as possible. Separately, mix the flour with the cocoa powder and baking powder if you choose to use it. Add the dry ingredients in two batches over the egg mixture. Incorporate them with the spatula using gentle, upward motions until the batter is homogeneous. Divide the mixture into the three prepared pans and bake the layers for 35-40 minutes. Check one of the layers by inserting a toothpick in the middle. If the toothpick comes out clean, the layer is baked. Remove the layers from the oven and let them cool completely. It is preferable to leave them until the next day before assembling, especially if you baked a single layer and will cut it into three sheets. 2. Preparing the cream Melt the white chocolate in a bain-marie. Place the mascarpone in a bowl, add the melted chocolate, and mix until you obtain a homogeneous cream. In another bowl, whip the cold liquid cream until it significantly increases in volume and reaches the consistency of a foam. Add half of the whipped cream to the mascarpone and chocolate cream and mix until combined. Then add the remaining whipped cream to the bowl and incorporate it gently with a spatula or spoon using a few light movements. The cream is ready when it becomes uniform. 3. Preparing the syrup Place the water and sugar in a small saucepan and heat them over low heat for 2-3 minutes. Turn off the heat and let the syrup cool completely before using. There is no need to use it while it is warm, as it may affect the texture of the cream. 4. Assembling the cake If you baked a single layer, cut it into three equal sheets after it has cooled completely. Place the first layer on the serving platter. Soak each layer with 3-4 tablespoons of syrup. If you prefer a moister cake, you can use more syrup. Divide the cream into three parts. For a more even distribution, you can place the cream in a piping bag with a star tip. Spread or pipe the first part of the cream over the first layer. Sprinkle 40 g of pomegranate seeds, then add another layer of cream. Place the second layer and repeat the sequence: syrup, cream, pomegranate seeds, and another layer of cream. Continue in the same way with the last layer. In the end, the cake will have three layers of sponge and layers of cream with pomegranate seeds between them. Put the cake in the refrigerator until serving, but for at least 1-2 hours. This time allows the cream to stabilize and the layers to absorb the syrup. Why I make this recipe often The cake is suitable when you want a dessert prepared in advance. The layers can be baked a day ahead, and the assembly can be done later. The cream is prepared with few ingredients, and the pomegranate seeds add a slightly crunchy texture and a pleasant contrast to the mascarpone and white chocolate cream. Tips and variations Tips The egg whites must be beaten in clean bowls and with clean paddles, free of grease. Otherwise, the foam may remain soft and the layer will not have the same structure. When incorporating the flour and cocoa, work gently with the spatula. Vigorous mixing can deflate the air trapped in the egg whites. Cool the layers completely before adding the cream. Warm layers can soften the cream and make assembly difficult. The pomegranate seeds are added between the layers of cream, not mixed throughout the cream. This way, they remain distributed in the cake and retain their texture. Substitutions The original recipe uses mascarpone, white chocolate, and unsweetened liquid cream, so these are the ingredients that give the cream its texture and flavor. No tested substitutions are indicated for them. Baking powder is optional in the sponge. If you use it, the amount is 5 g. If you choose not to add it, pay close attention to how you incorporate the egg whites. Variations The simplest variation concerns baking the layers. If you have three 17 cm pans, divide the batter and bake the sheets separately. If you have a single pan, bake the batter in one layer, let it cool, and then cut it into three slices. You can adjust the syrup quantity. For a less moist cake, use 3-4 tablespoons for each layer. If you prefer it more soaked, you can add more. Serving ideas Serve the cake cold, after it has been in the refrigerator for at least 1-2 hours. It is suitable for birthdays or festive meals, and the pomegranate seeds can also be used for decoration if you have leftovers from the prepared quantity. Frequently Asked Questions Can I bake the layers in a single pan? Yes. The entire batter can be placed in a single pan, then the layer is allowed to cool completely and is cut into three sheets. The original recipe recommends 17 cm pans for separately baking the three layers. How long should the cake stay in the refrigerator? The cake should be refrigerated for at least 1-2 hours before serving. This time is necessary for the cream to stabilize and the syrup to penetrate the layers. Can I use the layers immediately after they have cooled? Yes, if they are completely cool, but it is preferable to leave them until the next day before assembling. Well-cooled layers are easier to cut and handle. How much syrup should be put on each layer? The indicated amount is 3-4 tablespoons for each layer. You can use more if you prefer a more soaked texture. Is baking powder mandatory? No. In the recipe, the 5 g of baking powder is optional. The egg white foam contributes to the volume of the layer, so it must be incorporated carefully. Nutritional values The values are estimates and may vary depending on the brand of mascarpone, chocolate, cream, and portion size. The calculation below is indicative for a slice from 12. One slice has approximately 530-550 kcal, 10 g protein, 37 g fat, and 40-45 g carbohydrates. The estimate includes the sponge, cream, syrup, and pomegranate seeds. White chocolate, mascarpone, and cream have the highest contribution to fat and calorie content, while sugar, flour, and chocolate primarily contribute to carbohydrates. Storage and reheating Keep the cake covered in the refrigerator. The recipe is not meant to be reheated. Take it out of the refrigerator only before serving, so it can be easily portioned, but keep it cold so that the mascarpone and cream remain stable.

Pomegranate cake with mascarpone cream

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