Pomegranate Martini Cake, recipe by Holly Storm

This recipe yields 2 10"- inch cakes

There are several parts to the process:

1 basic sponge cake recipe (yield: 3 – 10” cakes)
Pomegranate Vodka syrup
Pastry Cream
Orange Marmalade
Pomegranate seeds
Orange segments
Whipped Cream

Sponge cake (Cardona’s store recipe)
Yields 3 – 10” cakes

10 eggs (separated)
2 ½ cups all-purpose four
2 ½ cups sugar
1 tsp. vanilla extract
1 tsp. lemon extract
5 oz. ice water
2 ½ tsp. baking powder
¼ tsp. salt

1. Shift flour and baking powder together
2. Beat yolks until thick (lemon colored) and makes a slow ribbon when paddle attachment is lifted.
3. Gradually add sugar and ice water
4. Add flour and baking power mixture to the eggs
5. Mix until incorporated

Separately…
1. Beat egg whites, just before they are stiff add the extracts and salt. Beat until stiff, but not dry
2. Fold whites into the batter. Turn into prepared pans that have been lined with parchment and sprayed with non-stick spray.
3. Bake at 350 for 30 minutes (convection oven 300 for 20 minutes)
4. Check with toothpicks. You want the cake to spring back to touch and be lightly golden.

Pomegranate Vodka Syrup

1 ½ cup sugar
1 ½ cup water
½ cup pomegranate juice
6 oz. vodka

Combine sugar, water and juice in a sauce pan. Bring to a boil. Remove from the heat and add vodka. Let cool.

Pastry cream

1 quart milk
4 oz. sugar
***
4 egg yolks
2 whole eggs
2.5 oz. corn starch
4 oz. sugar
***
2 oz. butter
Tsp. vanilla

1. Heat milk and sugar until scald
2. In separate bowl, mix eggs, starch and sugar until smooth
3. Temper egg mix with milk and return to a boil, whisking constantly until thickened
4. Take off heat and add vanilla and butter. Let cool.

To build the pomegranate martini cake: (Makes 2 cakes)
1. Cut each 10” cake in half
2. On bottom layer, brush with pomegranate syrup
3. Spread a thin layer of marmalade on top
4. Spread pastry cream over the marmalade
5. Sprinkle with pomegranate seeds
6. Neatly place orange segments around layer
7. Place another cake layer on top and repeat steps 2 -6
8. After placing top layer on, brush with pomegranate syrup.

Make the whipped cream

Combine about 1 ½ quart of heavy cream with ¾ cup confectioner’s sugar and about 2 tsp vanilla (all to taste). Whip until medium peaks. Frost cake sides and top with whipped cream

Garnish with sugared pomegranate seeds (just sprinkle the seeds with some sugar and toss.)