Cake Base

NutritionSortLoading...
Loading...

3 cups all-purpose flour

2 ¼ tsp instant yeast

12 tbsp salted butter

1 ½ cups whole milk

¼ cup honey

Pinch of table salt

Select allAdd

SortLoading...
Loading...

Pomegranate Syrup

½ cup pomegranate juice

3 tbsp honey

Select allAdd

SortLoading...
Loading...

Filling

1 ¾ cups heavy whipping cream

2 tbsp honey

1 ½ cups pomegranate seeds

Select allAdd

1. In a medium bowl, mix the flour and yeast.

2. Melt the butter in a small pot over low heat. Add the milk and honey to the pot and heat the mixture until it is warm to the touch, about 99°F (37°C). Pour the butter mixture into a large bowl.

3. Add three-quarters of the flour mixture and combine with a hand mixer.

4. Add the salt and the rest of the flour and continue mixing until there are no traces left of the flour.

5. Cover the dough with a kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.

6. Preheat the oven to 350°F (175°C).

7. Line a 9-inch (22 cm) springform pan with a depth of 3 inches (7½ cm) and a removable bottom with parchment paper.

8. Transfer the batter to the pan, cover it with a kitchen towel, and let it rise for another 20 minutes.

9. Bake in the middle of the oven for 30–35 minutes, or until golden brown and a toothpick comes out clean.

10. Allow the cake to cool completely before carefully removing it from the pan and leveling it into three layers. To level the cake, place it on a stable surface and visually divide the cake horizontally into thirds, or for added precision, mark your cutting lines with toothpicks around the cake’s circumference before slicing. Gently slice horizontally to cut it into three even layers, moving carefully to maintain uniform thickness.

11. For the syrup, combine the pomegranate juice and honey in a small pot and bring the mixture to a boil over high heat. Reduce the heat to medium-low and allow the juice to simmer for about 10 minutes, or until it thickens slightly. Allow the syrup to cool completely.

12. Whip the cream to stiff peaks with a hand mixer, then gently fold in the honey using a rubber spatula.

13. Place the first layer of cake on a cake board and spread one-third of the whipped cream filling over it in an even layer.

14. Repeat with the second and third layers of cake.

15. Finish by topping the top layer of cake generously with pomegranate seeds.

16. Drizzle the cooled pomegranate syrup over the cake before serving it.