I’ve been looking for pretty recipes to make for Shabe Yaldā, and this one from Ask Chef Dennis is beautiful!Print
Pomegranate Mousse Cake
4 layer cake with pomegranate mousse between each layer and topped with pomegranate seeds in a pomegranate glaze
Make any kind of cake or cupcakes that you like! I used a recipe for yellow cake, but I think this would be equally delicious with any kind of cake. Make enough for four layers (or don’t! It’s delicious no matter how you style it.)
2 large eggs
2 large egg yolks
4 tablespoons butter
1/2 cup sugar
1 tablespoon finely grated lemon zest
1 tablespoon lemon juice
3/4 cup pomegranate concentrate (or reduce 32 ounces of pomegranate juice to 10 ounces)
4 1/2 teaspoons unflavored gelatin (1 1/2 packets)
1/4 cup water
3 cups pomegranate curd
1 1/2 cups heavy whipping cream
2 tablespoons sugar
6 ounces pomegranate juice
2 teaspoons gelatin powder (remaining 1/2 packet)
1 ounce pomegranate or berry liquor (optional)
2 tablespoons sugar
seeds from one pomegranate
Bake your cakes, and set them aside to cool.
Add 2 eggs, 3 egg yolks, 1/2 cup sugar, 3/4 cup pomegranate concentrate, 1 tbsp lemon juice and 1 tbsp lemon zest into a heatproof bowl that fits over a saucepan and whisk until well blended.
Place this bowl over a saucepan with an inch of simmering water in it, as the mixture begins to get warm add the 4 tbsp butter a little at a time, whisking the mixture until it thickens, about 5-7 minutes. (Do not let this boil or you’ll scramble the eggs.)
Set this curd mixture aside while you quickly prepare the mousse.
Place the 4 1/2 tsp gelatin and 1/4 cup 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.
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’ve warmed up the 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 the 1 1/2 cups cream to medium peaks, adding 2 tbsp sugar as it begins to thicken.
Fold whipped cream into 3 cups of the room temperature curd mixture, just enough to blend. Do not over mix or whip as it will break! You should have some curd mixture left over.
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 curd mixture to brush onto the cake layer.
After you have brushed on your pomegranate curd, 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 and repeat the process until you have added your top layer. You will have three layers of curd & mousse between the four cake layers.
Place this into the refrigerator to chill while you make the topping for the cake.
Place 3/4 cup pomegranate juice and 1 oz pomegranate liquor in a small bowl. Sprinkle the 2 tsp gelatin over pomegranate mixture and let stand 1 minute to soften gelatin.
Transfer pomegranate mixture to a small saucepan. Add 2 tbsp 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.)