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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En español
Torta de granada y frambuesas

Asparagus amd basil quiche (Quiche de esparragos y albahaca)

I am glad finally publishing a new recipe.
I'm going through a period in which it's hard for me to finish things, I cook, I bake, I do many things but sometimes I find it hard to do a post. I am very sincere, I have always been.

But I'm happy to do it now. This quiche of asparagus and basil I loved, Well I have always loved the quiches. It is fast and the dough delicious..

In the Northern hemisphere are with the fullness of the asparagus and basil, wonderful.
Here still I have basil and I found asparagus but you can also be made with canned asparagus.
With the water of the asparagus we made a soup (my mother's recipe) but I give it to them another day because I do'n  take any picture.

Thanks for reading and being here!
Hugs!




Source : Ensaladas y Tartas  (Salads and tarts)

Ingredients

Dough

250 grams all purpose flour 
100 grams butter
1 egg
1/2 teaspoon salt
cold water the necessary to make a dough ball

To the filling

15 or 18 asparagus
250  grams half and half cream 
4 eggs
 60 grams parmesan cheese grated
salt and pepper
1/2 cup of basil leaves


Method

On a floured table, combine all purpose flour with the butter and then add the egg , join well and gradually add cold water until a dough ball forms.

Let rest in the refrigerator for 1 hour. Then remove it and cover in a  buttered and floured mold. An elongated or round mold can be used.

To prepare the asparagus :

 Clean and scrape them with a knife at the base, cut them the same size and cook  in water with a little salt during a 1/2 hour. Drain and dry them with a paper napkin.

Preheat oven to 180°C (350° F)

For the cream of the quiche, mix the  half and half cream with the eggs one by one beating after each incorporation. Add the grated cheese and mix well.
Season with salt and pepper to taste.

Distribute the asparagus already cooked in the bottom of the dough on the tart and pour the cream prepared previously.
Bring to oven for 30 minutes or until  set and golden brown.
Leave to cool in the mold, and then remove from the tin.
Scatter over  leaves basil and serve in slices.





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En español

Quiche de esparragos y albahaca