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Ingredients
Kuchenteig (am besten am Vortag zubereiten)
- Butter zum Einfetten
- 250 g Buttermilch
- 250 g neutrales Öl z. B. Rapsöl
- 10 g Weißweinessig
- 1 TL Lebensmittelfarbe rot (Farbpaste) (optional)
- 30 g Kakaopulver, ungesüßt
- 5 g Natron
- 1 Prise Salz
- 400 g Weizenmehl, glatt
- 115 g Butter weich, in Stücken
- 275 g Zucker
- 2 TL Vanillepaste
- 2 Eier (Größe M)
Tränke für die Kuchenböden
- 80 g Zucker
- 50 g Wasser
- 100 g Prosecco rosé
Füllung
- 1 Granatapfel
- 3 Gelatineblätter
- 40 g Feinkristallzucker
- 2 Päckchen Sahnesteif (à 8 g)
- 400 g Mascarpone sehr kalt
- 400 g Schlagobers, 30-40% Fett, kühlschrankkalt
- 200 g Ribiselmarmelade
Weißer Schoko-Drip
- 100 g Schokoglasur weiß (z. B. Dr. Oetker Glasur Weiße Schoko)
- Nutrition
- per 1 Portion
- Calories
- 655 kcal / 2742 kJ
- Protein
- 7 g
- Fat
- 42 g
- Carbohydrates
- 65 g
- Fibre
- 2.5 g
- Saturated Fat
- 16 g
- Sodium
- 253 mg
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