Pitahaya men's cuts

Name: Pitahaya men's cuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g soft butter or margarine; 7-10 Tbsp Salt; 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 400 g Flour; 1/2 package Baking Powder; 50 g Cocoa powder; 5 TABLESPOONS Milk; 5 sheets white gelatine; 2 Pitahaya (dragon fruit); 250 g Mascarpone; 250 g Whole milk yoghurt; 7 sheets red gelatine; 100 ml Grenadine syrup; 7-10 Tbsp Pomegranate seeds; 7-10 Tbsp Fat and flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g soft butter or margarine
7-10 Tbsp Salt
250 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
400 g Flour
1/2 package Baking Powder
50 g Cocoa powder
5 TABLESPOONS Milk
5 sheets white gelatine
2 Pitahaya (dragon fruit)
250 g Mascarpone
250 g Whole milk yoghurt
7 sheets red gelatine
100 ml Grenadine syrup
7-10 Tbsp Pomegranate seeds
7-10 Tbsp Fat and flour

Directions

1
Cream fat, 1 pinch of salt, 200 g sugar and vanillin sugar. Stir in the eggs one after the other. Mix flour, baking powder and cocoa, sieve over it and stir in milk briefly. Grease the oven pan (32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
2
Let them cool down. In the meantime soak the white gelatine. Halve the pitahayas. Remove the pulp of 1 1/2 fruits with a spoon and puree. Mix mascarpone, yoghurt, 50 g sugar and pitahaya puree. Squeeze the gelatine, dissolve and stir into the mixture drop by drop. Chill the mixture for 15-20 minutes. In the meantime, cut the chocolate base in half crosswise and enclose 1 base with a baking frame. As soon as the mixture begins to gel, pour half of the mixture onto the base and smooth it down. Place the second cake base on top. Spread the rest of the mixture on the top cake base and smooth it down. Chill for about 2 hours.
3
Chill the mixture for 15-20 minutes. In the meantime, cut the chocolate base in half crosswise and enclose 1 base with a baking frame. As soon as the mixture begins to gel, pour half of the mixture onto the base and smooth it down. Place the second cake base on top. Spread the rest of the mixture on the top cake base and smooth it down. Chill for about 2 hours. After 1 1/2 hours soak the red gelatine. Heat up grenadine syrup and 400 ml water. Squeeze out the gelatine and dissolve in it. Allow the juice to cool to room temperature and pour it onto the cream by the spoonful. Chill again for 1 hour. Cut the cake into about 12 cubes and decorate with the remaining pitahaya and pomegranate seeds
4
After 1 1/2 hours soak the red gelatine. Heat up grenadine syrup and 400 ml water. Squeeze out the gelatine and dissolve in it. Allow the juice to cool to room temperature and pour it onto the cream by the spoonful. Chill again for 1 hour. Cut the cake into about 12 cubes and decorate with the remaining pitahaya and pomegranate seeds