Garnet Bracelet Cake

Ingredients

for the sponge cake:

Butter 50 g

Icing sugar 50 g

Egg white 50 g

Flour 50 g

Starch 5 g

Vanillin

Green food coloring

For the mousse:

Milk 125 g

Sugar 40 g

Egg yolk 3 pcs

Gelatin 7 g

Cream 33% 125 g

Lime zest 1 pc

Lime juice 25 ml

For the jelly:

Pomegranate juice 125 g

Sugar 1 tsp

Gelatin 5 g

Pomegranate 0.5 pc

For decoration:

Pomegranate

Make the colored sponge cake. But first, you need to prepare the necessary ingredients. Cut a piece of parchment paper large enough to cover the entire bottom of the sponge baking pan and just above the sides. Measure the height of your cake pan and the circumference to fit the length of the pan.

Whip the butter with the powdered sugar and vanilla. Gradually add the egg whites, whisking constantly.

Add the sifted flour and starch and fold in with a spatula. Add the food coloring and fold in.

Pour the dough onto the prepared baking pan and smooth it out. Bake at 220°C for about 8-10 minutes. Be careful not to overbake, otherwise the sponge will lose its color. Prepare the cake rings (the recipe calls for 8 cm in diameter) and line them with plastic wrap.

Remove the finished cake from the oven and cut the sides of the cake to the desired size.

Carefully insert the sides into the rings. Measure the inside diameter and cut out circles for the bottom of the cake, then insert them into the pan (they should be a tight fit).

Make the Bavarian lime mousse. Cover the gelatin with water and let it sit until it softens. Mix the egg yolks with sugar. Add the lime zest to the milk and heat until almost boiling (if you have a thermometer, heat to 85°C; if not, heat until the milk begins to steam).

Pour the milk into the egg mixture, stir, and return everything to the saucepan (for speed, you can use two saucepans and avoid pouring them over each other).

Whisking constantly, bring the mixture back to 85°C. This custard is very delicate; the key is not to overcook it, as the yolks curdle at 86°C. However, if your yolks are overcooked, strain the custard through a sieve.

 Remove from heat, add lime juice and gelatin dissolved in a double boiler, and stir.

Whip the chilled cream until stiff peaks form, then gently fold into the Bavarian lime curd, now cooled to room temperature.

Fill each mold with the Bavarian mousse, about half full or slightly less. Refrigerate until set.

Meanwhile, prepare the pomegranate jelly. Soak the gelatin in 50 ml of pomegranate juice until it blooms, then dissolve it in a double boiler. Mix with the pomegranate juice and sugar until the sugar crystals dissolve.

Pour the pomegranate jelly over the set Bavarian mousse in the molds. Add the pomegranate seeds. Refrigerate until set.

Then fill the molds with the Bavarian mousse to the very top. Refrigerate until completely set, or overnight.

Carefully remove the cakes from the molds before serving. Garnish with pomegranate seeds.

Bon appétit!