Sponge cake with vanilla cream and pomegranate and carambola

Name: Sponge cake with vanilla cream and pomegranate and carambola
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Vanilla pod; 150 g Schmand; 3 TABLESPOONS Sugar; 1 TABLESPOON Lemon juice; 200 g Whipped cream; 1/4 Pomegranate; 170 g ready-made chocolate sponge cake or Viennese cake; 1 Carambola (star fruit); 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Vanilla pod
150 g Schmand
3 TABLESPOONS Sugar
1 TABLESPOON Lemon juice
200 g Whipped cream
1/4 Pomegranate
170 g ready-made chocolate sponge cake or Viennese cake
1 Carambola (star fruit)
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Cut open the vanilla pod, scrape out the pulp. Mix with sour cream, sugar and lemon juice. Whip cream until stiff and fold in. Chill for about 15 minutes. In the meantime, scrape out the seeds with a teaspoon of the pomegranate.
2
Cut off the edge of the cake if necessary. Cut the sponge cake into triangles. Wash the carambola, dab dry and cut into slices. Arrange vanilla sour cream, sponge cake and prepared fruits on plates, dust with icing sugar and decorate with mint.