But what I hadn’t noticed in
So after I admonished myself for being mislead once again by “The Man and Big Business” in my best Dennis Hopper voice (I don’t really talk like that, it just seemed appropriate, unfortunately I strayed into a few lines from Blue Velvet too, I’m so easily distracted….sigh). I read on. After all Knowledge is Power!!
Now I didn’t know if I should be mad at myself or that super huge manufacturer of fruit juices, but in all fairness, I decided I should have know better…..sigh……caveat emptor, let the buyer beware.
So now as I read on it I found out that to get the equivalent of 16 ounces of Pomegranate Juice I would have to buy Ninety (90 , yes it’s not a misprint) 59 ounce bottles of that
Fluffy Light Yellow Cake by James Peterson, Baking
Butter and Flour for the Cake Pans
1 1/4 cup Cake Flour
1 3/4 teaspoons Baking Powder
1/4 teaspoon Salt
3/4 cup Butter, at room temperature
3/4 cup plus 3 Tablespoons Sugar
3 Eggs, separated
2/3 cup Whole Milk
1 teaspoon Vanilla Extract
Pinch of Cream of Tartar
Preheat your oven to 350 degrees F. Butter and flour two 9 inch cake pans.
In a bowl sift together the flour, baking powder and salt and whisk to combine.
Cream your butte and 3/4 cup of sugar with the paddle attachment of your mixer then after butter has softened replace the paddle with the whip attachment, and continue mixing for about 5 minutes.
Whisk in the egg yolks one at a time until the mixture is smooth. Add the milk and vanilla, then the flour mixture, 1/2 cup at a time , Don’t over mix! Transfer this all to a larger bowl.
Whip your egg whites and cream of tarter in your mixer for about 3 minutes until soft peaks form, then beat in the remaining sugar for about 2 minutes until medium peaks form.
Start adding your egg white mixture to your butter mixture in 1/4 at a time until ,fold in with a rubber spatula fully incorporating before adding more, repeat process until all your egg whites have been folded in.
Spread batter into your cake pans dividing evenly, and smooth it out with a spatula.
Bake for about 25-30 minutes in a conventional oven, or until the cake bounces back to the touch, or a toothpick inserted in the centers comes out clean
Let cool for 5 minutes then turn out onto a cake rack.
I wanted to try making a Pomegranate curd, and I hadn’t quite figured out how I was going to use it, so I started by reducing 32 ounces of POM Wonderful, down to 10 ounces. start on high heat and keep an eye on it, turning it down as it gets close. This will give you a nice concentrated syrup to work with! After it was cooled I then added 2 ounces of Pomegranate Liquor.
Pomegranate Curd (adapted from James Peterson’s Baking)
2 Egg Yolks
4 tablespoons Butter
1/2 cup Sugar
1 tablespoon finely grated Lemon Zest
1 tablespoon Lemon Juice
3/4 cup Pomegranate reduction
Add your eggs, egg yolks, sugar, Pomegranate reduction and lemon zest into a heatproof bowl that fits over a saucepan and whisk until well blended. Now place this bowl over a saucepan with an inch of simmering water in it, as the mixture begins to get warm add the butter a little at a time, and whisk the mixture until it thickens, about 5-7 minutes ( do not let this boil).
Allow mixture to cool
Well here is where I had a change of plans….although the mixture was very tasty, it just did not have a very appealing colour. It almost looked brown….so I decided against using just the curd as a filling and used James Peterson’s Passion fruit Mousse as a guide, since it so conveniently was made from a curd……how lucky was that.
Pomegranate Mousse (adapted from James Peterson’s Baking)
4 1/2 teaspoons (1 1/2 packets) powdered unflavored gelatin
1/4 cup water
3 cups of Pomegranate Curd
1 1/2 cup Heavy Whipping Cream
2 Tablespoons Sugar
Place the gelatin and water in a small bowl and let it sir for about 10 minutes, or until it has absorbed all the water. Stir the softened gelatin with a fork to get rid of any lumps. Then place the bowl over a saucepan of simmering water until the gelatin dissolves completely.
You may have to warm up your pomegranate curd if it has cooled too much, it should be warm to add your gelatin mixture into it. Once you warmed up your curd, add in the gelatin mixture and whisk it until it has been well blended. Set this mixture aside and allow to get to room temperature.
Whip your cream to medium peaks ,adding in the sugar as it begins to thicken. Fold your whipped cream into your room temperature curd mixture, just enough to blend, do not over mix or whip it will break!!!
Allow this mixture to chill some, while you prepare your cake.
Take your cooled cake and split each layer into 2 sections, this will give you 4 layers. Begin with the first layer, and use the rest of your pomegranate syrup mixture to brush onto the cake layer. After you have brushed on your Pomegranate syrup you can add a layer of your Pomegranate Mousse.
Spread an even layer of Mousse on top of the cake, using a spatula or knife to make it level to the edges.
Now add your next layer and repeat the process until you have added your top layer. You will have three layers of Mousse between the four cake layers.
Now place this into the refrigerator to chill while you make the topping for our cake!
For the topping I got a fresh Pomegranate and prepared the seeds for usage. If you have never prepared a pomegranate before here is a great video telling you how. How to Prepare a Pomegranate.
This is the hardest part of the recipe, now that you have gotten your seeds ready here is the last step.
6 ounces Pom Wonderful
2 teaspoons gelatin powder
1 ounce Pomegranate Liquor
2 tablespoons Sugar
Seeds of one Pomegranate
Place juice in a small bowl, add the Liquor and Sprinkle gelatin over pomegranate juice and let stand 1 minute to soften gelatin.
Transfer gelatin mixture to a small saucepan. Add sugar and cook over moderate heat, stirring, until sugar is dissolved. Pour mixture into a bowl and set bowl in a larger bowl of ice and water bath, stirring mixture gently until it is cold and slightly thickened but not set. Stir in pomegranate seeds and spoon topping onto chilled Mousse cake. Chill cake until topping is set, about 1 hour. This is a great topping for cheesecakes!!
As I finished up the cake, I still had some of my Pomegranate reduction left, and at that moment it came to me. Lemoncello, and Pomegranate with just a few pomegranate seeds splashed in for fun! I decided to call it a Lemoncello Sunrise. Not being accustomed to drinking with lunch, I decided to take one for the team and give it a try…….the words “Nectar of the Gods” slipped from my pomegranate stained lips, and life was good. We will be making more of those later!
1 oz Lemoncello
1 oz Pomegranate reduction or syrup
sprinkle of pomegranate seeds
So there you have it, my version of a Pomegranate Mousse Cake, please let me know if you do make it, I thought it turned out very well. I also gave some to my neighbor to try (since the last thing I needed was a whole cake in the house), and she told me the hint of lemon lightened it up, and it was delicious!
(This yellow cake recipe was much better than my previous attempts at Genoise)
This will be my post at our new online Picnic!! Watch later in the week for all of the Goodies we will be having! This being organized by Louise over at Months of Edible Celebrations!