Dining and Cooking
Pomegranate Cake. #shorts #pomegranate #cake #pomegranatecake #dessert #dessertrecipe #recipe
In Seafood Dishes

Pomegranate Cake. #shorts #pomegranate #cake #pomegranatecake #dessert #dessertrecipe #recipe



RECIPE: https://u-taste.com/recipe/pomegranate-cake-with-rose-pattern/

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quand il me prend dans ses bras qu’il me parle tout bas je vois la vie en rose il me dit des mots d’amour des mots de tous les jours mais moi ça fait quelque chose il est entré dans mon cœur une grande part de bonheur don je connais la cause c’est lui pour moi moi pour lui dans la vie il me l’a dit l’a juré pour la vie et dès que je l’aperçois alors je sens moi mon cœur qui va d’imis d’amour

23 Comments

  1. @u-taste

    Ingredients

    65 g milk

    50 g vegetable oil

    5 eggs

    55 g cake flour

    9 g red food coloring

    50 g granulated sugar

    5 g lemon juice

    5 g vanilla extract

    1 pomegranate (about 400g)

    Thyme

    Instructions

    Separate the eggs into egg yolks and egg whites. Freeze the egg whites in the fridge.
    Add milk in the oil and mix well. Add in egg yolks, mix well. Then add in cake flour and mix until smooth and even. Add in red food coloring, whisk evenly.
    Line the baking tray (28*28*2.6cm) with a baking mat (11*11inch). Preheat the oven to 150℃(302℉).
    Take the egg whites out of the fridge. Add in sugar, lemon juice and vanilla extract. Use a hand mixer to beat until soft peak form. Take 1/3 of the meringue, gently fold it in the batter until just combined. Then pour all the batter back to the rest of the meringue, gently fold it in until just combined.
    Pour the batter in the baking tray, smooth the surface, give it a few taps and use a toothpick to remove large bubbles. Send into oven to bake for 30 minutes.
    Take the cake out of the oven after baking, give it several taps. let it cool until it is cool enough to touch. Use an icing spatula to release the edge of the cake. Cover with parchment paper and cooling rack, turn it upside down. Remove the baking tray and baking mat. Cut the cake into 4 pieces with a 4inch mousse mold.
    Wash the pomegranate thoroughly and separate the seeds. Beat the whipping cream with sugar until stiff peak form. Cut the thyme into small sections to use as the stem and leaves for the rose pattern.
    Pipe a layer of cream onto one layer and spread it evenly. Pipe a ring of cream around the edge, then place pomegranate seeds in the center. Pipe and spread another layer of cream on top. Place the second layer of cake on top and repeat the previous steps. Finally, add the third layer of cake on top.
    Pipe cream all over the outer surface of the cake and smooth it out. Decorate with pomegranate seeds and thyme.
    Refrigerate for 1 hour and enjoy.

  22. @maideniz7713

    Fevkalade Zarif ve lezzetli görünüyor,ellerinize ve yüreğinize sağlık 🇹🇷☀️🕊️🌹🌹🌹