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~
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
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.
Recipe video
Thank you for watching
Enjoy
🇰🇷🇰🇷 See recipe in Korean 🇰🇷🇰🇷
