Friday, November 18, 2011

Pomegranate Part 4: Cake!

So we have done boiled custard, baked custard, and now we are moving on to a cake! I always love trying new recipes, and this one is pretty awesome. The cake itself is not a pomegranate cake, it is a brown butter cake layered with thick pomegranate ganache AND a creamy pomegranate buttercream. Together, all of these components make for an awesome moist cake with a very rich flavor!

The cake recipe comes from the new Momofuku Milk Bar Cookbook! [you can order a signed copy here!] It's a really interesting book, written in a different style than most ordinary cookbooks. The Milk Bar Cookbook not only lists the recipes, but it tells a story of how the recipes were developed and explains awesome variations and other ideas to help you understand the recipes better - its a great buy [plus- who doesn't love everything that David Chang does]
The ganache recipe is mine from yesterdays post [see the original post here] and the buttercream is a very basic american buttercream with butter, powdered sugar, and flavoring!

Barely Brown Butter Cake 
[p 159 Milk Bar Cookbook]
Butter: 55g
Brown Butter: 40g *see note below to make*
Sugar: 250g
Brown Sugar: 60g
Eggs: 3 ea
Buttermilk: 110g
Oil: 65g
Vanilla: 4g
Flour: 185g
Baking Powder: 4g
*to make brown butter, melt butter in a sauce pan over medium heat, allow to boil and cook for about 2 minutes, it will begin to brown while cooking. Do not allow it to burn, just slightly darken in color*
1. Cream butters and sugars together for 3 minutes -make sure to scrape the bowl often
2. Add the eggs one at a time and continue mixing
3. Pour in buttermilk, oil, and vanilla, and mix for 5 minutes.
4. Add flour and baking powder, and mix just until the entire batter comes together.
Bake at 350 F for 30-40 minutes [i baked mine in a 9" cake pan. You can use anything you like, but if its larger than that, the baking time will be longer, if its smaller, shorter]

Pomegranate Ganache
[this ganache is a butter ganache and can be used as a center of a truffle!]
Butter: 100g

Pomegranate Juice: 50g

Honey: 10g

Milk Chocolate: 320

1. Cream together softened butter and honey on low speed.

2. Stream in melted, tempered milk chocolate and continue to mix on low until completely incorporated. Scrape down the sides

3. Lastly, pour in the pomegranate juice and mix until homogenous. 

Pomegranate Buttercream
Butter: 1 pound
Honey: 2 Tbsp
Powdered Sugar: 2 Cups
Pomegranate Juice: 1/2 - 3/4 Cup [to personal taste]
1. Cream together butter, honey, and powdered sugar.
2. Add in the pomegranate juice- the end!  

Now you can assemble the cake however you would like- cut it into layers and fill it with the butter cream and the ganache [as i did], or fill it with ganache, and frost it with buttercream, fill it with buttercream and glaze it with the ganache- there is no wrong!
Pomegranate Buttercream- turns a gorgeous pink naturally from the juice!
Pomegranate milk chocolate ganache!
Fill the cake and then frost and decorate as you please.....
I added a ruffle effect with the buttercream and topped it with a gumpaste rose
After we started going at it! Brown/Pink is so pretty together!

1 comment:

  1. Your cake is gorgeous and sounds delicious too! Nice job!!


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