Pomegranate Cake Recipe

Name: Pomegranate Cake
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Korean
Ingredients: 4 Eggs (about 200g); 100g Sugar; 3g Vanilla extract; 30g Unsalted butter; 40g Milk; 110g Cake flour; 200g Pomegranate juice (100% pomegranate); 60g Sugar; 5g Lemon juice; 250g Heavy cream; 25g Sugar; White chocolate ganache; 30g white chocolate; 15g heavy cream; 3g unsalted butter; Whipped cream for decoration; 80g heavy cream; 8g sugar; Pomegranate

by Cooking Tree 2021-11-12

written by Cooking Tree Published: 2021-11-12Updated: 2021-12-03

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Pomegranate Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

I made a pomegranate whipped cream cake that you can feel the taste of pomegranate richly~
I made a syrup with 100% pomegranate juice and soaked it in the sheet.
In the middle, I used pomegranate juice to make it soft to eat, and I put pomegranate kernels on top for decoration.
The sparkling pomegranate makes the cake stand out.
I made it in a square shape, but it seems to take a little longer because icing is much more difficult than a round cake.
It’s pretty even if you make it round, and I think it’s good to change the decorations in various ways~
Enjoy watching~♬ Enjoy~

Pomegranate Cake
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Rating: 4.5/5
( 2 voted )

Serves: 8 Prep Time: 50 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Eggs (about 200g)
100g Sugar
3g Vanilla extract
30g Unsalted butter
40g Milk
110g Cake flour

200g Pomegranate juice (100% pomegranate)
60g Sugar
5g Lemon juice

250g Heavy cream
25g Sugar

White chocolate ganache

30g white chocolate
15g heavy cream
3g unsalted butter

Whipped cream for decoration

80g heavy cream
8g sugar

Pomegranate

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
Remove the bowl from the pan and melt the bowl with unsalted butter and milk.
Whip the egg mixture to make fine and rich foam, sift the soft flour and mix, then add a little of the dough to the melted unsalted butter mixture and mix.
Put the mixture into the main dough, mix, pour the dough into a 15cm square mold, bake in an oven preheated to 170 degrees for 40 minutes, take it out of the mold, and cool it.
Cut the top, bottom, and sides of the cooled sheet and slice into 3 pieces.
Put the pomegranate juice and sugar in a pot and boil it until it boils down to about half, then add the lemon juice and boil it a little more, then transfer it to another bowl and cool it in the refrigerator.
Add sugar to cold whipped cream and whip it to make the cream.
Place 1 sheet on the rotating plate, apply grenadine syrup, apply cream, and place the sheet.
Repeat and apply the cream to the entire surface, then harden in the freezer for about 20 minutes.
Melt and mix the ingredients for the white chocolate ganache, cool to 31-32 degrees, and pour over the side of the cake.
Squeeze whipped cream on the top and decorate with pomegranates.