Red Velvet Pomegranate Cake Tart

Wash and pat dry 180 g pomegranate arils and 50 g raspberries, reserving 100 g arils for the filling and 80 g for decoration.

Prepare 150 g strained pure pomegranate juice; for fresh juice, gently blend arils, strain and weigh the required juice.

Keep the fruit for decoration refrigerated.

Soak 6 g leaf gelatin in 200 ml cold water for about 5 minutes until soft, then squeeze out the water and discard the soaking water.

Gently heat 150 g pomegranate juice to about 60°C.

Remove from the heat, add the gelatin and stir until completely dissolved.

Pour the jelly into a 14 cm round mold placed on a level surface.

Let it cool slightly, then refrigerate for at least 2 hours until firmly set.

Keep the jelly chilled while preparing the red velvet cake.

Heat 30 g corn oil to 80°C, then stir in 5 g red yeast rice powder and 3 g cocoa powder.

Add 40 g whole milk and stir to combine.

Sift in 40 g cake flour and mix until no dry flour remains.

Add 3 egg yolks and stir until smooth.

Add 40 g superfine sugar and 3 g lemon juice to 3 egg whites.

Freeze for about 15 minutes, checking until a few ice crystals form at the edges while the whites remain soft.

Beat until small upright peaks form when the beaters are lifted.

Mix one-third of the whipped egg whites into the yolk batter.

Pour this mixture back into the bowl of remaining egg whites.

Fold gently until the batter has an even color.

Preheat the oven to 145°C using conventional top and bottom heat without a fan, with a rack in the middle.

Pour the batter into an ungreased 6-inch round aluminum pan and tap gently to release large air bubbles.

Bake at 145°C for 50 minutes, checking that a skewer comes out clean and the surface springs back.

Remove from the oven, invert the pan on a rack and cool completely for about 45 minutes before unmolding.

Whip 600 g cold heavy cream with 60 g confectioners’ sugar to medium-firm peaks, keeping it smooth without separating.

Divide into 330 g white cream and 330 g pink cream tinted with 1 drop gel color if using, then keep chilled.

Cut the cake horizontally into three even layers and place the 20 cm store-bought tart shell, about 200 g, on a plate.

Spread 50 g white cream over the tart base, center the first cake layer on it and spread 80 g white cream on top.

Unmold the 14 cm pomegranate jelly insert and gently place it on the cream.

Spread 50 g white cream over the jelly and add the second cake layer.

Use 100 g white cream to cover the second cake layer and pipe a border around its edge.

Fill the center with 100 g well-drained pomegranate arils.

Cover the filling with the remaining 50 g white cream, then add the final cake layer.

Reserve 60 g pink cream in a piping bag and keep chilled.

Use the remaining 270 g pink cream to coat the top and sides.

Smooth the frosting and chill the cake for 30 minutes before adding the chocolate drips.

Heat 30 g heavy cream until just steaming, pour over 60 g white chocolate, stir smooth and cool to about 30°C.

Test one drip on the chilled cake, add drips around the edge and pipe the reserved 60 g pink cream on top.

Arrange 80 g pomegranate arils and 50 g raspberries, spread 60 g pomegranate preserve in the center and add 10 g chocolate shavings and 5 g sugar pearls if using.

Refrigerate for another 2 hours before cutting into 8 slices.