Cake with pomegranate: a detailed recipe for a festive, bright dessert

Compound

A set of necessary components for preparing a biscuit:

• One large chicken egg;
• 44 grams of sugar;
• 38 grams of flour;
• 12 grams of cards. starch;
• Vanillin to taste;
• One pinch of salt.

Colored cake:

• 25 grams of plums. oils;
• 25 grams of powdered sugar;
• One egg white;
• 25 grams of flour;
• A bag of food. pigment of any color.

Components for the Mona Lisa biscuit:

• 75 grams of flour;
• 55 grams sugar. powders;
• Two large chicken eggs;
• Two egg whites;
• Seven grams of sugar;
• 23 grams of plums. oils

Bavarian mousse:

• One glass of milk;
• 75 grams of sugar;
• Six egg yolks;
• 14 grams of gelatin;
• One glass of heavy cream;
• 50 ml lime juice;
• Zest of one lime.

Ingredients for pomegranate juice jelly:

• One glass of juice;
• 10 g gelatin;
• One teaspoon of sugar.

To decorate the cake we will need pomegranate seeds.

Nutritional and energy value:

Step-by-step preparation of sponge cake

First, let's prepare the biscuit:

1. Mix flour, potato starch and salt. Sift the dry mixture through a sieve.
2. In a saucepan, mix chicken eggs and sugar.
3. Place the container on the stove and heat over low heat to 45 degrees. In this case, it is necessary to continuously stir the mass. You can measure the temperature of the mixture using a special thermometer. If you don't have one, heat the egg mixture for no more than a minute. Do not overcook the mixture, otherwise the eggs may cook.
4. Carefully pour the hot egg mixture into a blender or mixer. Beat thoroughly. The mass should become fluffy and thick.
5. Add vanilla to the beaten egg mixture. Mix the mixture with a wooden spatula using gentle movements from bottom to top.
6. Gradually, in a thin stream, pour dry, sifted ingredients into the egg mixture. Mix the mixture thoroughly and knead the dough.
7. Take a suitable container, grease it thoroughly with butter and lightly dust it with a small amount of flour. You can line a baking sheet with an oiled sheet of parchment.
8. Pour the finished dough into the prepared container. To level the dough over the entire surface of the baking sheet, tilt it slightly in the desired direction. You should not use other means at hand, as the dough may settle.
9. Preheat the oven to 180 degrees, place a baking sheet with dough in it and bake the biscuit for 20 minutes. You can check the readiness of the biscuit using a wooden skewer.
10. Remove the finished biscuit from the container and cool.

Ingredients

• for biscuit:
• 5 medium eggs
• 200 gr. Sahara
• 1/4 teaspoon salt
• 150 gr. flour
• 80 gr. corn starch (or potato)
• 1 packet of baking powder
• for cream:
• 1000 ml chilled cream
• 5 tablespoons sugar
• 2 packets of vanilla sugar
• 5 sachets of cream fixative
• for impregnation of cakes:
• 300 gr. cherry jam
• for decoration:
• zena of 2 large pomegranates.
• for greasing the mold:
• margarine, breadcrumbs

Preparing colored cake

While the sponge cake is cooling, prepare the colored cake. We will need it to decorate our cake. First, prepare a suitable container with high sides for baking the biscuit. Line the container with an oiled sheet of parchment paper. Set the baking sheet aside.

We take a sheet of parchment and draw two identical strips on it, the width of which should correspond to the height of the sides of the baking sheet. We draw beautiful hearts on each strip along strictly in the middle. We put the finished stencil aside, it will be useful to us in the future.

Preparing colored dough:

1. Mix softened butter and powdered sugar. Beat the resulting mixture thoroughly.
2. Continuously whisking the mixture, add the egg whites.
3. Mix flour and potato starch. Sift the resulting dry mixture through a sieve.
4. Add food coloring to the mixture. The color can be absolutely any at your discretion. Mix the dough.
5. We take stencils. Carefully place the finished dough directly onto the hearts and refrigerate the dough for half an hour.

Jewelry setting

The choice of frame is of great importance. Correctly selected design can both emphasize the beauty of a stone and “kill” it. The best choice for garnet is gold or silver. It all depends on the taste preferences and financial capabilities of the owner, as well as on the shade of the precious mineral.

Gold

A gold frame is a status item, therefore the stones framed in it must correspond to the “specified standard”. Garnet looks very impressive in gold. For such a combination, large stones of rich color are selected: burgundy-red or green. Honey-yellow hessonite is an extremely rare choice, as it blends in with the shade of the precious metal.

Gold jewelry with a garnet stone is best suited for women of elegant age who occupy a high social position. If we talk about character, then owners of products with the bloody mineral are distinguished by a strong will and passionate nature.

Interesting! A necklace with a large demantoid and a scattering of diamonds is quite capable of becoming a family heirloom or a valuable financial investment.

Pomegranate jewelry is ideal for an evening out. The dress chosen for them should be a calm, neutral shade. It plays more of a background role, emphasizing the color and size of the jewelry, which in turn puts emphasis on the neck and collarbones, hands or face of the owner.

Gold pendants and bracelets with pink and greenish stones will be appropriate in the morning at important negotiations or at a business lunch. The main rule is that they should not be very flashy and massive. Everything else business etiquette allows.

Garnet is a fairly versatile stone and is suitable for both men and women. Due to the fact that the color of garnet itself is scarlet, it suits fiery natures. Life seems to begin to play with new colors with pomegranate❣.. Pomegranate is a symbol of glory, love and beauty. Wearing it brings many benefits to the owner: strengthens vitality, drives away dark thoughts and instills good feelings

( 1 rating, average 4 out of 5 )

Biscuit "La Gioconda"

While the colored dough hardens, prepare the Mona Lisa sponge cake:

1. Mix sugar and egg whites. Beat the mixture thoroughly using a blender into a thick, dense mass. We send the fluffy mass to the cold.
2. Sift the flour through a sieve and combine it with powdered sugar.
3. Mix the egg yolks with the dry mixture and beat the resulting mass thoroughly.
4. Gradually, in small portions, add the chilled whipped whites into the yolk mass. Mix the resulting mass with careful movements from bottom to top using a wooden spatula.
5. Place the butter in a small bowl and place in the microwave. The butter should melt.
6. Carefully pour the melted butter into the egg mixture. Mix the dough.
7. We take a baking sheet prepared in advance and carefully place our heart preparations into it.
8. Place the Mona Lisa biscuit dough on top of the hearts and carefully level the surface.
9. Preheat the oven to 220 degrees and place the baking sheet with the dough in it for 8 minutes.
10. Let the finished biscuit cool and only then carefully remove it from the baking sheet and turn it over.

Cut the cooled biscuit into two strips, the width of which should correspond to the height of the sides of the baking sheet. We insert the biscuit strips into the container; it should lie on the sides, along the entire perimeter of the baking sheet.

We take the sponge cake that we prepared at the very beginning and carefully insert it into the mold. It should fit tightly to the bottom of the container. If necessary, the biscuit should be trimmed slightly.

How to cook:

This cake was invented for a cake competition in the form of vegetables and fruits.

1. Sponge cake: divide 2 eggs into whites and yolks. Beat the yolks with 2 eggs, sugar and starch. Add flour and baking powder, beat the dough until smooth. Beat the whites into a strong foam and carefully fold into the dough.
2. Pour the dough into a greased pan, bake at 180 degrees for 40 minutes.
3. Cut the sponge cake into 2 cake layers, cut a circle with a smaller diameter around the circumference of 1 cake layer (without cutting through the bottom).
4. Use a spoon to remove the inside of the biscuit (you will get a plate).

Cream: cut 500 g of marshmallows quite finely, pour in 400 ml of sour cream, let stand for 30 minutes. Pour 1 sachet of gelatin (10 g) with 1/2 cup of milk. Leave for 30 minutes to swell. Heat, stirring constantly, so that the gelatin dissolves (do not bring to a boil). Beat marshmallows with sour cream in a blender until smooth, without stopping whisking, add slightly cooled gelatin. Grease the sponge “plate” with cream.

Cut the remaining biscuit into pieces and place in the cream, mix. Line two semicircular bowls of the same size with film. Jelly: Dilute 1.5 tbsp in 2 glasses of cherry juice. gelatin. Leave for 30 minutes to swell. Heat, stirring constantly, so that the gelatin dissolves (do not bring to a boil). Melt 50 g of pink strawberry chocolate (or tint white with food coloring) and apply a thin layer to the bottom and walls of the bowls.

Melt 100 g of milk chocolate and coat the bottom and walls of the bowls in a thick layer without gaps.

Fill the bowls halfway with the cream and biscuit mixture. Place in the refrigerator until set. Pour in a small layer of cherry jelly and remove until set. Fill the bowls completely with the creamy mixture and let it harden. Pour the remaining cherry jelly into a flat pan and let it harden. Cut out pomegranate “seeds” from the frozen jelly. The easiest way to do this is with a small round mustard spoon. Remove the “pomegranate” halves from the molds. Make a “tail”. For the “tail”: 50 g chocolate, 1 tbsp. honey. Melt the chocolate in a water bath, add honey. Cool and form two halves of the ponytail. Stick the tail halves to the pomegranate halves. Whip 0.5 liters of cream into a strong foam. Coat the “plate” with cream, you can put a pattern on it with melted chocolate. Coat the pomegranate halves with cream, lay out the “seeds”, submerging them a little in the cream. Place the “pomegranate” halves on the plate. The cake is ready! And enjoy!

Mousse for cake

Let's start preparing the mousse:

1. In a small bowl, mix gelatin with cold water. Let the gelatin stand and swell.
2. Take a bowl, combine the egg yolks with sugar in it, and grind the mixture.
3. In a small saucepan, combine milk with lime zest. Place the container on the stove and bring to a boil, but do not boil.
4. Pour the hot milk into the yolk mixture, quickly stir the mixture and pour it back into the pan.
5. Place the container on the stove and bring to a boil. It is very important to continuously stir the mixture.
6. Remove the saucepan from the stove and pour lime juice into the hot mixture. To stir thoroughly.
7. Place the bowl with the gelatin mass on the stove and heat over low heat. The gelatin should completely melt. Let cool.
8. Gradually pour the gelatin mixture into the cooled milk mass in a thin stream.
9. Gently fold the beaten egg whites into the mixture. Stir the finished mousse.

Divide the mousse into two equal parts, place one of them on a baking sheet on top of the biscuit. We send the cake preparation to the cold. You can put it in the freezer, so the mousse will harden much faster.

Chocolate tart with pomegranate seeds

for test

For filling

for filing

All chocolate lovers will surely love this dessert. This tart combines so many amazing textures and shades: the dough is crumbly, velvety-tender, and the filling is thick and enveloping. The almond flour gives a nice nutty aftertaste, and the allspice leaves a pleasant warmth in the mouth. Pomegranate seeds perfectly soften the chocolate taste, and, in addition, give an incredibly bright color. Recipe from Tata Chervonnaya’s book “New Year and Christmas Baking”.

Author of the publication

Lida Zolotorevich

Lida Zolotorevich

Recently I started blogging on Instagram, where I show everything that brings me pleasure: cooking, sharing recipes, taking photographs. Every day is full of new discoveries for her: the first chocolate zucchini cupcake, the first shooting under artificial light, and even the first photophone that suddenly fell on the cake. But, despite minor setbacks, he gets a huge emotional return from all this! She loves to study, come up with beautiful stories on camera and tell them to her subscribers. He really wants his hobby to turn into a profession. The family is very supportive of the author, because they are the ones who get all the dishes that she prepares, and the children are the main critics, most often enthusiastic.

In the bowl of a blender, grind very cold butter, pre-cut into cubes, both types of flour, sugar, cocoa, salt and ground allspice into crumbs.

Add cold water to the sand crumbs in several additions (add in parts, as less of it may be needed) and knead the dough.

Form the dough into a ball, wrap in cling film and refrigerate for at least 20 minutes. Turn on the oven and preheat to 180 degrees.

Distribute the chilled dough into a mold with a low side (a mold with a diameter of 22 cm was used in the recipe). Bake for 12 minutes in the middle of the preheated oven. Remove the base to cool, do not turn off the oven.

Prepare the filling: break the chocolate or chop it with a knife. Bring the cream to a boil in a saucepan.

Remove from heat, add chocolate chips and stir until smooth. Beat the eggs with a mixer at low speed. Then, without stopping whipping, add the chocolate mass to them in several additions.

Pour the filling onto the base and bake for 20 minutes in the middle of an oven preheated to 180 degrees.

Cool the tart to room temperature, then refrigerate for several hours. Before serving, garnish with pomegranate seeds.

Chocolate tart

ready!

Cooking tips:

1. Muscovado sugar can be replaced with any brown sugar (cane or coconut). 2. Butter for shortcrust pastry should be very cold, and all utensils that will come into contact with it should be too. 3. Shortbread dough can be stored in film in the refrigerator for up to three days, in the freezer for up to a month. Therefore, you can always prepare the dough in advance. 4. Almond flour can be replaced with almonds, pre-dried in the oven and crushed in a coffee grinder or blender. 5. You can read a review of the book and other recipes from it in our article.

Cake decoration

We take a beautiful, small heart mold or make a stencil. Place it in the center of the baking sheet on top of the frozen mousse. Gradually fill the container around the mold with the rest of the mousse.

We send the cake preparation to the cold. Carefully remove the heart mold from the cake blank and pour fruit jelly into the resulting beautiful hole.

We decorate our cake with pomegranate seeds. We send the finished dessert to the cold to harden. Carefully remove the finished cake from the baking sheet and place it on a tray.

Potato-pumpkin soup

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Description

I dedicate this cake to my friends and all users of the “Eat at Home” website! Love each other, be happy and don't break anyone's hearts! :))

Choosing fruits

Not all fruits can be used to decorate cakes. Some of them are too juicy and will release completely unnecessary juice on the surface of the product. The top cake may get wet and lose its “marketable” appearance. The best fruits for decorating homemade baked goods are:

• pineapples;
• mango;
• tangerines, oranges;
• pears;
• apples;
• kiwi;
• apricots;
• peach and others.

It is not recommended to use for decoration:

• melon and watermelon (too much juice);
• persimmon;
• lime;
• some berries - cranberries, blackberries, blueberries, gooseberries;
• pomegranate (seeds cannot be removed).

In addition to fresh fruits, you can successfully use canned ones yourself or in a factory way. Before using preserves, you must drain the juice and strain them on a sieve.

Preparation for registration

Fresh fruits need to be prepared:

• Rinse them under running water.
• Remove stems and leaves.
• Remove the seeds by cutting the fruit in half.
• It is necessary to remove the film from citrus fruits if possible. Divide the fruit into slices and, being careful not to damage their integrity, peel and remove the seeds.

• apples and pears can be cut into slices: first, the fruit is cut in half, the half is placed on the board with the cut side down and thin slices are cut lengthwise;
• Peaches can also be cut into slices or quarters;
• apricots are cut along the line and laid out in halves;
• the berries are most often left whole;
• bananas are cut into slices.

Apples darken when exposed to air. After cutting, sprinkle them with lemon juice so that they retain their original appearance.