Delicate cake with vanilla cream and pomegranate jelly

Name: Delicate cake with vanilla cream and pomegranate jelly - Nadia D.
Ingredients: (2 sheets) 2 eggs 125 ml milk 100 ml oil 150 g sugar about 600 g blue flour a heaped teaspoon of ammonium quenched with the juice of 1/4 lemon cream 2 eggs 250 ml warm milk 4 tablespoons of corn starc

Dessert - Delicate cake with vanilla cream and pomegranate jelly by Nadia D. - Recipia

Fine cake with vanilla cream and pomegranate jelly If you are looking for a refined dessert that impresses with both taste and appearance, you have found the perfect recipe. This cake combines the delicacy of a fine base with a velvety vanilla cream and a slightly sour pomegranate jelly, offering an unforgettable culinary experience. Preparing this cake is a true art, but with the right steps, anyone can achieve a spectacular result. So, let’s get to work! Preparation time: - Preparation: 30 minutes - Baking: 10 minutes (x2) - Cooling: 2 hours - Total: 2 hours and 40 minutes - Number of servings: 12 Ingredients: For the cake layers: - 2 eggs - 125 ml milk - 100 ml oil - 150 g sugar - Approximately 600 g white flour - 1 teaspoon (heaped) of ammonia quenched with the juice of 1/4 lemon - A pinch of salt For the cream: - 2 eggs - 250 ml lukewarm milk - 4 tablespoons of corn starch - 100 g butter or margarine - Vanilla essence (to taste) For the pomegranate jelly: - Juice from one large pomegranate - 1 cup of sugar - 1 packet of jelly mix Step by step: 1. Preparing the layers We start by preparing the cake layers. In a large bowl, beat the eggs with the sugar using a whisk until you get a frothy mixture. Then, add the milk, oil, and a pinch of salt. Mix well and add the ammonia quenched with lemon juice. Practical tips: It is important for all ingredients to be at room temperature to achieve a uniform mixture. The ammonia helps achieve a fluffy texture. Once we have a homogeneous mixture, we gradually start incorporating the flour, first with a spoon, then kneading the dough on a floured surface. Continue kneading until the dough becomes elastic and no longer sticks to your hands. 2. Baking the layers Divide the dough into two equal parts. Using a rolling pin, roll out each piece to fit the shape of the baking pans we will use. Preheat the oven to 180°C and bake each sheet for 5-7 minutes. Baking tricks: You can check if the layer is done by testing it with a toothpick. If it comes out clean, the layer is perfect. After removing them from the oven, let them cool well, then cut them in half, resulting in 4 equal layers. 3. Preparing the vanilla cream While the layers are cooling, we take care of the cream. Beat the egg whites with sugar until you obtain a firm meringue. In another bowl, mix the egg yolks with the milk, alternating with the starch, stirring continuously. Place this bowl in another bowl with hot water (bain-marie) and stir constantly until it becomes a creamy mixture, similar to sour cream. Once we have achieved the desired consistency, add the meringue and mix for 5 minutes. Finally, add the vanilla essence and the sliced butter, incorporating it gradually until it becomes homogeneous. 4. Assembling the cake Place an adjustable rectangular mold where we will assemble the cake. Spread each layer with a generous layer of cream, pressing lightly to stick well. The last layer remains unspread on the top. 5. Preparing the pomegranate jelly For the jelly, we peel the pomegranate, removing the thick skin and white membranes. Blend the pulp in a blender and strain the juice through a cheesecloth. Put the juice to boil with the sugar and the jelly mix, stirring constantly. After a few boils, pour the hot jelly over the cake. 6. Cooling and serving Let the cake cool for at least 2 hours, to allow all layers to settle. When ready, cut into servings and serve. Serving suggestions This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of flavored tea. Additionally, a slice of fresh lemon can add a pleasant contrast. Nutritional benefits This cake not only offers a delicious taste but also nutritional benefits. Pomegranate is rich in antioxidants, vitamins, and minerals, contributing to optimal health. The first layer of cream provides a dose of protein from the eggs and healthy fats from the butter, while the starch in the cream offers energy. Frequently asked questions Q: Can I use another type of oil? A: Yes, you can use coconut oil or sunflower oil, depending on your preferences. Q: How can I vary the recipe? A: Instead of pomegranate, you can try using berries or peaches, and the cream can be flavored with other essences, such as almonds or lemon. Q: What other desserts can I try? A: If you enjoy the combination of creams and jellies, I also recommend the chocolate cream cake with cherry jelly or the fruit mousse cake. Q: How many calories does a serving have? A: A slice of cake has approximately 250-300 calories, depending on the portion and the ingredients used. Conclusion Now that you have all the necessary details, all that’s left is to try this fine cake recipe with vanilla cream and pomegranate jelly. Whether you prepare it for a special occasion or simply to treat your family, the result will surely be memorable. Enjoy!

Category: Dessert Author: Nadia D. Views: 1 Date: 04.10.2024

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Dessert - Delicate cake with vanilla cream and pomegranate jelly by Nadia D. - Recipia 1

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