- For the sponge cake:
- 5 medium eggs
- 200 gr. sugar
- 1/4 teaspoon salt
- 150 g flour
- 80g corn starch (or potato starch)
- 1 packet of baking powder
- for cream:
- 1000 ml. cooled cream
- 5 tablespoons sugar
- 2 sachets vanilla sugar
- 5 sachets cream whipping cream
- to saturate the cake:
- 300g of cherry jam
- for decoration:
- 2 large pomegranate seeds.
- for greasing the cake moulds:
- margarine, breadcrumbs
Step by step recipe
Beat eggs+sugar+salt with mixer to a fluffy mass for 15 Minutes or more.
Mix Flour+starch+baking powder and add to a well whisked egg mixture and mix with a mixer for 1-2 minutes until the mixture is smooth.
Coat bottom and sides of a 26cm baking tin with Margarine and dust with breadcrumbs (or Flour).
Pour ready Dough into the Form, flatten, bake in a heated oven at 180 degrees 30-35 minutes.OVEN DO NOT OPEN!
When cooled cut the biscuit in half. Cherry Jam by constantly stirring in a pan until boiling, spread the hot jam on the Baking Cakes.
Cream: Mix sugar+van.sugar+Strengthening Cream all together.Beat Cream with a mixer till the formation of air Mass, continuing to beat gradually pour out in Cream sugar Mass.Beat Cream till stiffening.
Sprinkle some Creme on the prepared 1Cake, cover with Pomegranate Seeds, top with 2Cake (smeared with Jam on top), spread the Cream on the top and sides (leaving some Creme for decoration), decorate the top with Pomegranates.
Cover the edges of the Cake with Cream and Pomegranates.
Put ready cake in fridge for 12 hours to soak.
ENJOY ENJOY !