Sheet cake with pomegranates

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 25
  • 1 package Pudding powder "Vanilla flavour" (for 500 ml liquid, for cooking)
  • 575 ml Milk
  • 250 g Sugar
  • 1 (approx. 380 g) large pomegranate
  • 300 g Butter
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 6 Eggs (size M)
  • 450 g Flour
  • 1 package Baking Powder
  • 50 g ground almonds (without skin)
  • 75 g flaked almonds
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Lemon balm
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Stir pudding powder, 50 ml milk and 25 g sugar until smooth. Bring 450 ml milk to the boil in a saucepan. Stir the pudding powder into the boiling milk, bring to the boil and simmer for about 1 minute while stirring. Put the pudding in a bowl, cover directly with foil (so that no skin forms) and let it cool down in the fridge. In the meantime, cut the pomegranate in half and tap the seeds with a tablespoon from the bowl into a bowl.

  2. 2

    Then drain the pomegranate seeds on kitchen paper. Cream 250 g butter, 175 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and ground almonds, add alternately with 75 ml milk and stir in. Pour the dough evenly onto a greased fat pan of the oven (32 x 39 cm, 3-3.5 cm deep) and distribute evenly. Pour the pudding onto the dough in patches with a tablespoon. Sprinkle pomegranate seeds on top and sprinkle with 50 g sugar and flaked almonds. Bake in the preheated oven (electric oven: 200 °C/ gas: level 2) for 35-40 minutes. After half of the baking time, spread 50 g butter in small flakes over the cake and bake until the end. Remove from the oven, place on a rack and allow to cool.

  3. 3

    Pour the pudding onto the dough in patches with a tablespoon. Sprinkle pomegranate seeds on top and sprinkle with 50 g sugar and flaked almonds. Bake in the preheated oven (electric oven: 200 °C/ gas: level 2) for 35-40 minutes. After half of the baking time, spread 50 g butter in small flakes over the cake and bake until the end. Remove from the oven, place on a rack and allow to cool. Serve decorated with lemon balm as desired. Whipped cream tastes good with it

Nutrition Facts

KCAL
270 kcal
CARBS
27 g
FATS
15 g
PROTEINS
5 g