Campari pomegranate cake

Name: Campari pomegranate cake
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 50 g Butter; 1 pinch Salt; 2 packages Vanillin sugar; 175 g Sugar; 100 ml Blood Orange Fruit Juice Drink; 50 g Flour; 75 g flaked almonds; 7 sheets white gelatine; 200 g Double cream cream cheese; 150 g Fresh cream; 4 TABLESPOONS Grenadine syrup; 2 TABLESPOONS Campari; 200 g Whipped cream; 2 TABLESPOONS Icing sugar; baking paper; 7-10 Tbsp Lemon balm

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

50 g Butter
1 pinch Salt
2 packages Vanillin sugar
175 g Sugar
100 ml Blood Orange Fruit Juice Drink
50 g Flour
75 g flaked almonds
7 sheets white gelatine
200 g Double cream cream cheese
150 g Fresh cream
4 TABLESPOONS Grenadine syrup
2 TABLESPOONS Campari
200 g Whipped cream
2 TABLESPOONS Icing sugar
baking paper
7-10 Tbsp Lemon balm

Directions

1
Whisk the butter, salt, 1 packet of vanilla sugar and 100 g sugar until white and creamy (8-10 minutes) with the whisk of the hand mixer. Alternately stir in 30 ml blood orange juice and flour. Fold in flaked almonds. Chill the dough for about 20 minutes. Line the bottom of a springform pan (22 cm Ø) with baking paper. Spread half of the dough thinly on top. (Dip the dough card in cold water, so you can spread the dough better on the bottom).
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 13-15 minutes until golden brown. Remove the base from the oven, immediately pull it off the base on the baking paper and cut it into 8 cake pieces with a sharp knife. Let it cool down. Line the springform pan with baking parchment again, spread the rest of the dough smoothly on top and bake at the same temperature and for the same time. Remove from the oven, remove from the edge of the springform pan immediately and let it cool down on a grid. Soak gelatine in cold water. Mix cream cheese, crème fraîche, 75 g sugar, grenadine syrup, Campari, 1 sachet vanillin sugar and 70 ml blood orange juice. Squeeze out the gelatine, dissolve and stir in 2-3 tablespoons of the cream cheese cream drop by drop. Immediately add to the rest of the cream while stirring. Set aside for 4-6 minutes until the mixture begins to gel. Whip cream until stiff, fold in portions.
3
Soak gelatine in cold water. Mix cream cheese, crème fraîche, 75 g sugar, grenadine syrup, Campari, 1 sachet vanillin sugar and 70 ml blood orange juice. Squeeze out the gelatine, dissolve and stir in 2-3 tablespoons of the cream cheese cream drop by drop. Immediately add to the rest of the cream while stirring. Set aside for 4-6 minutes until the mixture begins to gel. Whip cream until stiff, fold in portions. Place the base on a cake plate. Spread the cream loosely on top. Place the cake pieces in a fan shape. Refrigerate for about 2 hours. Dust the cake with icing sugar and decorate with mint as desired
4
Place the base on a cake plate. Spread the cream loosely on top. Place the cake pieces in a fan shape. Refrigerate for about 2 hours. Dust the cake with icing sugar and decorate with mint as desired
5
waiting time approx. 2 1/2 hours