1. Beat the eggs with the sugar and a pinch of salt for approx. 10 minutes until foamy. Carefully fold in the flour and add the mixture to a pre-prepared cake tin. Bake at 180 °C in a pre-heated oven for approx. 20 minutes.
2. Beat the eggs with the sugar and rum until foamy. Soak the gelatine leaves in cold water. Mix the scarlet runner beans with a mixer to form a purée. Stir the grated chocolate and scarlet runner bean purée into the egg mixture. Squeeze out the gelatine sheets, dissolve over a medium heat and then stir into the mixture. Beat the whipping cream until it forms stiff peaks and then fold into the mixture.
3. Cut the cooled cake base in half using a knife or cake slicer. Place the bottom half back in the cake tin and coat evenly with half of the scarlet runner bean mixture. Place the upper half of the cake base on top and coat with the remainder of the scarlet runner bean mixture. Leave the cake to cool until the scarlet runner bean mixture is firm.
4. While the cake is cooling, boil up the pomegranate juice with the sugar and stir in the gelatine leaves (after soaking them in cold water beforehand). Leave the jelly mixture to cool down to room temperature, then carefully pour over the scarlet runner bean mixture. Then leave the cake to cool for a few hours.Print recipe
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