Pomegranate cake

Name: Pomegranate cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1/2 l Milk; 1 package Pudding powder "Vanilla Flavor"; 50 g Sugar; 150 g Fresh cream; 1 (approx. 320 g) Pomegranate; 150 g Butter or margarine; 1 pinch Salt; 200 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 225 g Flour; 75 g Cornstarch; 1 package Baking Powder; 4-5 Tbsp Milk; 1 TABLESPOON Icing sugar; 7-10 Tbsp Cling film; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp parchment paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1/2 l Milk
1 package Pudding powder "Vanilla Flavor"
50 g Sugar
150 g Fresh cream
1 (approx. 320 g) Pomegranate
150 g Butter or margarine
1 pinch Salt
200 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
225 g Flour
75 g Cornstarch
1 package Baking Powder
4-5 Tbsp Milk
1 TABLESPOON Icing sugar
7-10 Tbsp Cling film
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp parchment paper

Directions

1
Mix 8 tablespoons of milk, pudding powder and sugar. Bring the rest of the milk to the boil and remove from the stove. Stir in the pudding powder and let it boil for at least 1 minute while stirring. Cover the pudding with cling film and allow to cool slightly. Stir in crème fraiche.
2
Halve the pomegranate and tap the seeds into a bowl. Cream fat, salt, sugar and vanilla sugar. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in briefly together with the milk at the end
3
Spread the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Spread the pudding on top and sprinkle with 3/4 of the seeds. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Cover after about 40 minutes. Let it cool down. Sprinkle with remaining seeds and icing sugar