Named as one of Huffington Posts Best Desserts of all time, my Pomegranate Mousse Cake with pomegranate mousse between each layer and topped with pomegranate seeds in a pomegranate glaze is the Ultimate Cake!
Prep Time1 hourhr
Cook Time45 minutesmins
chill time2 hourshrs
Total Time3 hourshrs45 minutesmins
Course: Dessert
Cuisine: American
Servings: 16slices
Calories: 472kcal
Author: Chef Dennis Littley
Ingredients
Yellow Cake
2¼cupscake flour
2teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cupbutter(2 sticks) room temperature
1½cupsugar
3largeeggsseparated
1cupwhole milk
2teaspoonvanilla
⅛teaspooncream of tartar
Pomegranate Curd
2largeeggs
2largeegg yolks
4tablespoonsbutter
½cupsugar
1tablespoon lemon zestfinely grated
1tablespoonlemon juice
¾cuppomegranate reductionreduce 32 ounces of pomegranate juice to 10 ounces over medium high heat.
Pomegranate Mousse
4½teaspoonsunflavored gelatin1½ packets
¼cupwater
3cupspomegranate curd
1½cupsheavy whipping cream
2tablespoonssugar
Pomegratate Syrup
3cupspomegranate juice
⅓cupgranulated sugar
1tablespoonlemon juice
Pomegranate Topping
6ouncespomegranate juice
2teaspoonsunflavored gelatin
1ouncepomegranate liquoroptional - can be easily ommitted, use 1 ounce more pomegranate juice in its place
2tablespoonssugar
seeds from one pomegranteor Fresh Arils (refrigerated in a cup at grocery store)
Preheat your oven to 350 degrees F. Butter and flour two 9 inch cake pans.
Mix the flour, baking powder and salt together, making sure they are well blended. Set aside till needed.
Cream butter and ¾ cup of sugar with the paddle attachment of your mixer. After the 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, to the mixing bowl and mix just enough to blend.
Add the flour mixture, ½ cup at a time. Don’t over mix! Transfer this all to a larger bowl
Whip egg whites and cream of tartar in your mixer for about 3 minutes until soft peaks form. Add the remaining sugar and continue to whip for about 2 minutes until medium peaks form.
Add egg white mixture to butter mixture ¼ at a time, 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 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
Pomegranate Curd
Place the eggs, egg yolks, sugar, pomegranate reduction and lemon zest into a heatproof bowl that fits over a saucepan and whisk until well blended(not over the saucepan).
When the first step is completed, place the 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. This will take about 5-7 minutes, make sure not to let the mixture boil!
Allow mixture to cool, until needed
Pomegranate Mousse
Whip your cream to medium peaks, adding the sugar as it begins to thicken. Refrigerate until needed
Place the gelatin and water in a small bowl and let it sit 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.
Add the gelatin mixture to the curd. The curd must be warm for it to mix in properly ( you may have to warm up the pomegranate curd if it has cooled too much). it should be warm to add your gelatin mixture into it. Whisk the mixture until it has been well blended. Once finished, set aside and allow to get to room temperature.
Fold (by hand) the whipped cream into the room temperature curd mixture, mix just enough to blend, do not over mix or use an electric mixer. This will cause the mousse to break!!*Refrigerate until needed.
Assembly
Take your cooled cake and split each layer into 2 sections, this will give you 4 layers.
Begin with the first layer, After splitting the layers brush the cut side with pomegranate syrup.
After you have brushed on the pomegranate syrup, spread an even layer of mousse on top of the cake, using a spatula or knife to make it level to the edges.
Add the next layer with the cut layer up and repeat the process for the next two layers.
For the final layer place the baked side up. There is no need to brush this layer.Place the cake into the refrigerator to chill while you make the topping for the cake.
Pomegranate Topping
Add the pomegranate juice and pomegranate liquor (optional) to a small bowl. Sprinkle the gelatin over the liquid and let stand 1 minute to soften gelatin.
Transfer the liquid to a small saucepan. Add the sugar and cook over moderate heat, stirring, until sugar is dissolved
Pour the mixture into a bowl and set the bowl into an ice and water bath, stirring the mixture gently until it is cold and slightly thickened but not yet set.
Stir in pomegranate seeds and spoon the topping onto the top layer of the chilled mousse cake
Place the cake back into the refrigerator for at least one hour, to finish setting up.*This cake can be made a day ahead of time in the refrigerator before serving.
Pomegranate Syrup
Add the pomegranate juice, sugar and lemon juice to a medium saucepan over medium-high heat.
Bring the ingredients to a light boil to make sure the sugar has dissolved.
Reduce heat just enough to maintain a simmer and continue to simmer until the. juice has reduced to about 1 cup.
Video
Notes
***you can use chamboard or any berry liqour if you can't find pomegranate liqour. You can also eliminate the liqour completely. Just add another ounce of pomegranate juice to replace the liqour.