Pomegranate Apple Cake

The red-and-white cake is so beautiful that we wont be able to take our eyes off it—until the moment we taste it. Then, the admiration will end immediately.

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 240 ml Milk, whole milk

  • 6 pieces Egg, egg white, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 280 g Flour, Wheat, bread flour

  • 350 g Sugar, white

  • 4 teaspoon Baking powder

  • 1 teaspoon Salt, table

  • 170 g Butter, unsalted

Dressing

  • 0.5 l Juice, cranberry

  • 200 g Sugar, white

Premaz

  • 250 g Cheese, creamy

  • 300 ml Sweet cream

  • 50 g Sugar, white

  • 1 spoon Vanilla, extract, imitation

  • 1 piece Pomegranate

Steps

  1. Preheat the oven to 175°C. Grease and lightly flour two 22 cm round cake pans.

  2. In a small bowl, mix the milk, egg whites, and vanilla extract. Stir until no traces of egg whites are visible. In a larger bowl, sift the flour and baking powder, then add the sugar and salt. Add the diced butter to the flour and rub it in with your fingers.

  3. Remove 125 ml of the liquid mixture and pour the rest into the bowl with the butter and flour. Mix everything for 2 minutes. Then add the reserved liquid mixture and mix for another 2 minutes.

  4. Divide the prepared batter evenly between the pans. Tap the pans lightly to distribute the batter evenly. Bake the cakes in the preheated oven for 30 to 35 minutes. Remove both pans from the oven and let the cakes cool on a wire rack.

  5. Prepare the syrup: mix pomegranate juice and sugar in a saucepan and place over medium heat. Heat and stir until the sugar is completely dissolved and bubbles start to form. Reduce the heat to the lowest setting and simmer the syrup for 25 minutes to thicken.

  6. Remove both cakes from the pans and brush them with the syrup, then stack them on a serving plate. Using the handle of a spoon, make evenly spaced holes in the top of the cake, reaching to the bottom, and pour the remaining syrup into the holes. Let the cake rest for 15 minutes.

  7. Cut off the crown of the pomegranate. Place the fruit upright (with the cut side facing up), then make evenly spaced cuts through the skin downward. Fold back the skin sections and use your fingers to push the seeds into a bowl, removing any bitter membranes. Blend most of the pomegranate seeds in a multipurpose blender. Reserve about 20 seeds to decorate the cake.

  8. Whip the cream with sugar until stiff. Prepare the frosting: in a bowl, mix mascarpone, blended pomegranate seeds, and 3/4 of the whipped cream. Spread the prepared frosting over the cake.

  9. Mix red food coloring into the remaining whipped cream and use a piping bag to decorate the cake (see picture). Finally, garnish the cake with the reserved pomegranate seeds. Refrigerate the cake for at least 2 hours.

  10. Slice the cake and serve.

Nutrition Information (Per 100g)

  • Calories: 284.57 kcal
  • Fat: 11.06 g
    • Saturated Fat: 6.57 g
  • Carbohydrates: 43.1 g
    • Sugars: 32.58 g
  • Protein: 3.01 g
  • Fiber: 0.25 g

Advice

Pomegranates can be stored in the refrigerator for up to 7 days. Choose shiny fruits and avoid those with hard and dry skin. To make the cream firmer, you can stabilize it with cream fix.