Pomegranate and raspberry birthday cake (Torta de cumpleaños con granada y frambuesas)

A few days ago was my birthday and I thought it would be good to make a birthday cake especially for my family.

This book " The European Cake Cookbook" is a beautiful book and it is the second time I make a cake of this book.

In this case the filling is with pomegranates and raspberries but any type of berry can be used.
I made the cake the day before and filled it in and finished the day of my birthday.

Someones were sad when the cake was over. :)
A big hug for all of you dears !

Adapted from : The European Cake Cookbook
(Tatyana Nesteruk)

We love pomegranate and find these beauties this season

Ingredients

For vanilla cake

3/4 cup (170 g) unsalted butter softened
1 cup (200 g) sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup plain greek yogurt
4 large eggs
1 3/4 cups all purpose flour
3/4 cup almond flour
4 teaspoon baki8ng powder
1/4 teaspoon salt

Pomegrante syrup
(you can make a berry syrup)
2 cups pomegranate juice
3/4 cup sugar

For frosting

1 cup unsalted butter (227 g) softened
227 g cream or mascarpone cheese softened
1 teaspoon vanilla extract
2 cups (473 ml) heavy cream chilled
1/2 cup sugar
150 grams raspberries

For garnish : pomegranate arils and raspberries
(or raspberries and strawberries)

Method

Preheat the oven to 350 ° F (180° C) Line a round cake pan ( about 20 or 23 cm) with parchment paper and grease the sides.

In a large mixing bowl, cream together the butter, sugar and vanilla for 2 to 3 minutes, until light and fluffy.
Add the milk, yogurt and eggs and mix again for about 1 minute until well combined.
In a separate bowl combine all the dry ingredients : flour, almond flour, baking powder and salt. Sift the dry ingredients into the cake batter and mix just until the flour is incorporated.

Put the cake batter in the pan (you can use too two pans and divided the batter)
Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and cool completely on a wire rack.

Meanwhile, prepare the pomegranate syrup.
Combine the pomegranate juice and sugar in a small saucepan and cook over medium heat until the liquid is reduced by half, about 18 to 20 minutes.
Reseve 1/4 (60 ml) of the syrup for the frosting and set aside to cool to room temperature.

Prepare the frosting :
Whisk the butter and the cream cheese in a small bowl for 1 to 2 minutes until smooth and creamy. Add the vanilla extract and cooled pomegranate syrup and mix until well combined, about 1 minute until stiff peaks form. Add the cheese mixture and whisk again for a minute or until stiff peaks form.

To assemble the cake, first soak each layer withe prepared syrup, allowing it to sink into the layers . Spreas a generous amount of the frosting between each layer and spread some raspberries over this cream layer.
then frost the top and sides. Garnish the cake with pomegranates arils and raspberries.

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