White Chocolate Cake

Preheat the oven to 175 ° C.

Put the eggs in a bowl and pour in as much hot water as possible.

Allow to stand for 5 minutes, so that both the eggs and the bowl are at room temperature.

Take the eggs out of the bowl, dry the bowl and beat the eggs 8 min. With a hand mixer light yellow and frothy.

Add the sugar after spoon for 4 minutes. Halve the vanilla pod lengthwise and scrape out the marrow.

Sift the flour and the cornstarch over the bowl. Add the vanilla and sprinkle everything as lightly as possible through the egg batter.

Grease the spring form and dust with flour. Pour the batter into the spring form and bake the cake in the middle of the oven for approx. 35 minutes until done.

Prick with the skewer in the cake. If this comes out clean, the cake is done. Allow to cool completely on a grid in 2 hours.

Mix the mascarpone with the cranberry compote. Cut the cooled cake in 3 layers.

Spread 2 layers with the cranberry mascarpone, lay on top of each other and cover with the third layer of cake.

Chop the almonds coarsely and mix with the white chocolate spread into a spread.

Brush the cake around with the white chocolate spread. Put in the refrigerator until use.

Cut a star of paper. Grate the chocolate with a coarse grater over a piece of baking paper.

Place the star on the cake and sprinkle the top and side of the cake with the grated chocolate.

Remove the star and fill the star shape with the pomegranate seeds.