White chocolate jubilee cake

Name: white chocolate jubilee cake
Cook time: 40 min
Total time: 195 min
Yield: 10
Ingredients: 4 medium sized egg; 1 tl vanilla aroma; 150 g fine cristalsugar; 100 g self raising flour; 1 el cornstarch; el sunflower oil; el self raising flour; 500 g mascarpone; 100 g Raspberry Jam; 400 g white chocolate spread with almond pieces; 100 g White chocolate; 50 g fresh pomegranate seeds

Spectacular party cake or birthday cake with white chocolate and raspberry.

Ingredients

Kitchen Stuff

1 high spring form (Ø 18 cm)
1 satepper
1 baking paper
1 rasp

Directions

Preheat the oven to 170 ° C.
Break the eggs over a large bowl and beat with the mixer in 8 min. Light yellow and frothy.
After 4 minutes add the vanilla flavor and spoon for spoon the sugar.
Sift the flour and the cornstarch over the bowl and fold it as lightly as possible through the batter.
Grease the spring form with the oil and dust with the rest of the flour. Shake the excess flour from the mold.
Pour the batter into the mold and bake the cake in the middle of the oven for about 30 minutes until done.
Prick with a skewer in the middle of the cake, this comes out clean, then the cake is cooked. Allow to cool completely on a grid in 2 hours.
Mix the mascarpone with the raspberry jam. Cut the cake in 3 parts lengthwise. Spread 2 layers with the raspberry mascarpone and place on top of each other.
Put the third layer of cake on top. Brush the cake around with the white chocolate paste. Put in the refrigerator until use.
Cut a 3 and a 5 (or any other number that forms the age of the birthday) from a piece of baking paper and place on top of the cake.
Grate the white chocolate on a coarse grater and sprinkle the cake around it. Use a spatula to get the sides covered nicely.
Carefully remove the figures and fill the open areas with the pomegranate seeds.