Cake with whipped cream and pomegranate

Pomegranate and Whipped Cream Cake: The Perfect Delight for Special Moments

Who doesn’t love a well-prepared cake that combines fine textures and refreshing flavors? Today’s recipe is one of those sweet delights that brings a touch of joy to our days. We’re talking about a whipped cream and pomegranate cake, an elegant and flavorful dessert, perfect for celebrating the special moments in our lives. Get ready to discover how to create this delicacy in just a few simple yet effective steps!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 8-10

Ingredients needed

For the Cake Base (we are preparing two layers, so we will need to double the ingredients):
- 6 large eggs (3 for each layer)
- 300 g sugar
- 240 g flour
- 6 g baking powder
- 100 ml oil
- 2 teaspoons vanilla extract (for one layer)
- 2 teaspoons almond extract (for the second layer)

For the Cream:
- 1 liter of liquid cream
- 2 large pomegranates (a surprising and delicious ingredient)

For the Syrup:
- 100 ml lime syrup (or sugar syrup)
- 440 ml still water

A Brief History of the Cake

Cakes have long been symbols of celebrations and special moments. Their origins are rooted in traditions of celebrating important events, and the combination of whipped cream and fruits has become a standard in many cultures. The pomegranate, a symbol of fertility and wealth, adds not only a vibrant look but also a unique flavor that makes this cake truly special.

Step by Step: Preparing the Cake

Step 1: Preheat the oven
We start by preheating the oven to 190°C. This step is essential for achieving an evenly baked cake base.

Step 2: Separate the eggs
Separate the egg whites from the yolks. Ensure that the bowls are clean, as any trace of fat can prevent the egg whites from whipping well.

Step 3: Whip the egg whites
Whip the egg whites with a pinch of salt until foamy. Gradually add 80 g of sugar, continuing to mix until fully dissolved and a firm consistency is achieved.

Step 4: Prepare the yolks
In another bowl, mix the yolks with the remaining sugar until the mixture turns pale yellow, airy, and fluffy.

Step 5: Add the oil and essence
Incorporate the oil and vanilla essence into the yolk mixture, mixing at low speed to avoid losing air in the composition.

Step 6: Combine the mixtures
Carefully add the whipped egg whites to the yolk mixture. Use a spatula to fold in the ingredients, taking care not to lose air from the egg whites.

Step 7: Add the flour
Sift the flour together with the baking powder and gradually add it to the mixture, folding with the spatula to maintain volume.

Step 8: Bake the cake base
Pour the mixture into two round pans, 22 cm in diameter, greased with butter and floured. Place them in the preheated oven for 30 minutes. Check with a toothpick; if it comes out clean, the cake base is ready.

Step 9: Cool the cake base
Remove the cake bases from the oven and let them cool completely on a cooling rack.

Preparing the Cream

Step 10: Whip the cream
In a large bowl, whip the liquid cream at low speed until it becomes voluminous. It is recommended to add a stabilizer to give it better stability (this step is crucial, as we have noticed that cream can become soft if not well stabilized).

Step 11: Add the pomegranates
Cut the pomegranate in half and extract the seeds. Add half of the pomegranate seeds to the cream, keeping the rest for decoration.

Assembling the Cake

Step 12: Cut the cake bases
When the cake bases are completely cooled, cut them in half (if you want a taller cake).

Step 13: Soak the cake bases
Prepare the syrup by mixing the lime syrup with water. Soak each slice of cake base to add moisture and flavor.

Step 14: Assemble the cake
On a platter, place the first slice of cake base, soak it, then add a generous layer of whipped cream with pomegranate. Repeat this process with each slice of cake base, ensuring that you end up with a beautiful and tall cake.

Step 15: Frost the cake
Cover the entire surface of the cake with the remaining whipped cream and decorate with pomegranate seeds. This step not only makes the cake look spectacular but also adds a crunchy note.

Step 16: Chill the cake
Refrigerate the cake for at least 4 hours before serving. This step allows it to set and the flavors to meld.

Practical Tips

1. Choose ingredients carefully: Use fresh eggs and quality cream for the best results.
2. Temperature control: Ensure that the cake bases are completely cooled before assembling, otherwise the cream will melt.
3. Customize flavors: Try replacing the vanilla essence with orange or lemon essences for a different taste.
4. Serving: This cake pairs wonderfully with fruit tea or fresh lemonade, bringing a touch of freshness.

Calories and Nutritional Benefits

This whipped cream and pomegranate cake is not only delicious but also nutritious. Pomegranates are known for their rich content of antioxidants, vitamins, and fiber. Although the cake is a dessert, when consumed in moderation, it can be part of a balanced diet. A serving of cake (approximately 1/10 of the final cake) contains about 350-400 calories, depending on the amount of cream used.

Frequently Asked Questions

- Can I use other fruits instead of pomegranate?
Yes, you can experiment with berries, peaches, or even pineapple to create a customized version of the cake.

- How can I store the cake?
The cake stores well in the refrigerator for 2-3 days. Make sure it is covered to prevent drying out.

- Is this cake suitable for vegans?
You can adapt the recipe using plant-based eggs and cream, but be sure to adjust the quantities accordingly.

Now that you have all the necessary information, all that’s left is to get cooking! This whipped cream and pomegranate cake will surely be the star of any festive meal. Enjoy every bite and cherish the moment! Bon appétit!