This Pistachio Pomegranate Cake is not only a show stopper but also tastes incredible! Each layer is flavored with a pomegranate syrup and a creamy, whipped cream frosting.
Then to top it off, it is scored with chocolate ganache and those delicious Chocolate Pomegranate Macarons.
Ingredients
For Pistachio Sponge Cake:
9 large eggs
1 cup (200g) white granulated sugar
1 teaspoon (5ml) vanilla extract
1 1/4 cups (156g) all-purpose flour
1/3 cup (35g) unsalted pistachios
1 1/2 teaspoons (6g) baking powder
For Pomegranate Syrup:
1 1/2 cups (354ml) pomegranate juice
1 1/2 cups (260g) pomegranate arils
1/2 cup (100g) white granulated sugar
For Frosting:
12 ounces (340g) whipped cream cheese, softened
1 cup (226g) unsalted butter, softened
1 cup (236ml) sweetened condensed milk
1 1/2 cups (354ml) heavy cream, chilled
1 teaspoon (5ml) vanilla extract
pinch of salt
For Ganache:
1/3 cup (79ml) heavy cream
1 cup (175g) white chocolate chips
white and red food coloring
