Bringing you at present a splendidly fruity and fluffy pomegranate and hazelnut mousse cake.
It is a uncooked cake recipe that is delightfully candy with a touch of pomegranate tartness and hazelnut chewiness, thawed out to a mousse-like consistency / a really creamy cheesecake.
I like the pomegranate and hazelnut combo. They complement one another fantastically on this fruit and nut cake. The uncooked hazelnuts I used had been fairly tender, including a pleasant texture to stability out the softness of the filling, and a fairly golden hue to the cake.
The pomegranates had been layered into this cake in two methods: contemporary (clear) juice for the filling, and pom arils for the topping. You need to use freshly squeezed or pure retailer purchased pom juice for those who desire / are brief on time.
The juicy arils simply add a fairly jewel-like topping and intensify the pom taste.
The flower topping is totally optionally available. The cake appeared fairly with or with out it 🙂
Mousse-Like Consistency
The factor that makes this cake actually particular is its mushy and creamy consistency, which requires somewhat prep forward and a little bit of cautious timing. Listed below are just a few notes that will help you make sure the cake texture is served excellent:
- I discover this specific uncooked cake straight out of the freezer / frivolously thawed out is only a bit too agency. Thawing it out longer brings out the flavors of the cake far more and makes for a way more gratifying creamy texture. However thawing it out an excessive amount of can result in melting. I due to this fact suggest thawing it out a bit longer than most uncooked truffles, however within the fridge, in order that the cake retains its form higher.
- Per the recipe, the cake must be initially frozen so as to set. Previous to serving it although I like to recommend thawing it out for about 2 hours within the fridge. I counsel first pulling it out of the freezer, thawing it on the counter for five minutes in order that it is simple to take away the springform ring off, transferring the cake onto a serving plate, then inserting it within the fridge to additional thaw for just a few hours earlier than serving.
- You possibly can select to slice the cake both whereas it is absolutely stable (as soon as unmolded) earlier than thawing it out within the fridge, or after thawing. Take into account that if it is thawed out an excessive amount of and turns into too mushy it could be a bit difficult to get neat clear slices. So ideally it must be sliced whereas it is nonetheless considerably agency (both straight out of the freezer, or after thawing within the fridge for two hours).
- It could thaw out within the fridge longer than 2 hours if want be. I had it as much as 4 hours and it was nonetheless great, although positively turns into mushy / a bit more difficult to slice / deal with. Within the occasion you are feeling the cake turned too mushy on your wants for any purpose, you possibly can all the time pop it again within the freezer for a bit to assist it solidify as soon as once more.
- Naturally, be aware of the room temperature you might be serving it in. If it is tremendous sizzling, you may not need to thaw it out too lengthy previous to serving / if it is chilly the place you might be it may be thawed out longer…
- Preserve the cake (or any leftovers) frozen and thaw out as wanted previous to serving.
As you possibly can see, this requires somewhat little bit of planning forward to make sure you have time to thaw the cake out within the fridge forward of serving time. Nevertheless, I can guarantee you it is in no way a sophisticated course of, and the top end result — the creamy, fluffy, mousse-like texture and taste of the cake — is value each little bit of effort right here.
To date, each individual this cake has been shared with instantly requested the recipe, and that tells you this one is a winner and an attractive crowd-pleaser.
Pomegranate and Hazelnut Mousse Cake
Fruity, creamy, and fluffy pomegranate and hazelnut mousse cake — a uncooked cake that is delightfully candy with a touch of tartness.
- Prep Time: 25 minutes
- Complete Time: 25 minutes
- Yield: 6″ cake
- Class: uncooked cake
- Technique: uncooked, no-bake
- Delicacies: uncooked vegan
- Weight-reduction plan: Vegan
Crust
Filling
Be sure all elements are at room temp earlier than beginning*
Toppings
Directions
- Course of all crust elements right into a effective sticky crumble in a meals processor. Switch right into a 6″ springform pan and press down right into a flat crust alongside the bottom. Freeze whereas engaged on the subsequent step.
- Mix all filling elements into a totally clean consistency in a energy blender. Switch this combination into the ready cake pan over the crust. Faucet the pan down on the counter to clean out the highest, and even it out additional with the again of a spoon as wanted.
- Freeze for 10-Quarter-hour to permit the highest to agency up barely (in order to verify the toppings within the subsequent step do not sink in an excessive amount of whereas the highest is just too liquid). Take away the cake from freezer and sprinkle the perimeter / edges of the cake with the bottom hazelnuts. Then sprinkle the pomegranate arils within the middle. Flippantly faucet the pan on the counter as soon as once more to assist the toppings set into the filling somewhat.
- Freeze the cake for 5-6 hours or in a single day. Then thaw out on the counter for five minutes or so, in order that the springform ring could be eliminated. Switch the cake onto a serving plate and place within the fridge for two hours to melt to a extra creamy consistency previous to serving. In any other case hold the cake frozen for long term storage. See notes above recipe for extra suggestions and particulars on thawing / freezing.
Notes
*Every thing must be at room temperature, as chilly elements will trigger the coconut oil to solidify prematurely and never mix by right into a uniform clean combination within the blender.
**To pre-soak nuts: place in a glass bowl, cowl with water, and depart to soak for 4 hours (or in a single day within the fridge). Then pressure and discard the water. For a fast pre-soak, cowl with boiled water and soak for 15 minutes, then pressure and discard water. (Be aware: this system doesn’t protect the vitamin of the recipe in addition to the normal soaking approach above). Be aware: the aim of soaking the nuts is to re-hydrate them and plump them up for mixing right into a clean, creamy consistency. Correct soaking methods additionally maximize vitamin and digestibility. For those who’re involved in studying extra about nut soaking and different dessert prep suggestions and methods, I delve into these topics intimately in my ebook Unconventional Treats.
***The thick creamy layer skimmed off the highest portion of a can of full fats coconut milk.
Key phrases: pomegranate hazelnut cake, vegan pomegranate cake, vegan pomegranate dessert, pomegranate hazelnut dessert, pomegranate mousse cake, dairy-free pomegranate hazelnut cake, uncooked vegan pomegranate cheesecake
