Three milk cake with pomegranate & pistachio

Beautiful and light cake with fantastic marshmallow topping and bright crystals of  pomegranate & pistachio. Perfect treat for summer time. Yes, it's a summer here in New Zealand. 
Start with recipe at least 1 day ahead. This is an original recipe from Cuisine magazine, but I usually divide the cake dough between two equal tins to make a two not too high cakes. Also I like to double the marshmallow topping.

For the cake:

225 gr flour,
1/4 tsp baking powder
1/4 tsp salt
5 large eggs, separated
225 gr caster sugar
1 tsp vanilla extract
2 tsp lemon juice
1/2 cup full-cream milk

Preheat the oven to 180C. Butter a 21x21 loaf or cake tin and line with baking paper.
Sift together the flour, baking powder and salt.
Place egg whites in a large bowl and whisk to firm peaks with a mixer. While still whisking, gradually add the sugar.
Turn the motor to the lowest speed and whisk in the egg yolks, vanilla and lemon juice.
Fold in the flour mix and the milk. Spoon into the tin and bake for 40 minutes until a skewer inserted in the centre comes out clean.

For the three milks

200 ml condenced milk
150 ml cream
150 ml full-cream milk

Combine all the ingredients in a jug. Turn the baked cake on to a wire rack and cool for about 10 minutes. Cut off the dark sides and discard. Place the cake in a dish slightly bigger than the cake and poke holes in the top with a skewer. Pour half oh the milk mix over, reserving the remainder. Cool overnight to soak up the milks.

For the marshmallow topping:

2 egg whites,
125 gr caster sugar,
1 tsp lemon juice,
1/2 tsp rose water,
2 sheets leaf gelatine (or 1,5 teaspoons powdered)
125 ml boiling water

Whisk the egg whites to firm peaks then gradually whisk in the sugar and finally the lemon juice and rose water. Soak the leaf gelatine in a dish of cold water for 2 minutes. Squeeze out the excess moisture then dissolve the gelatine (or add powdered here) in the boiling water. Slowly pour the gelatine into the agg mixture while whisking. Continue whisking until the mix is cool and firm (about 8 minutes).
Pile the marshmallow mixture on top of the cake. It doesn't matter if the sides are uneven as you can tide these up after it has set. Chill for at least 1 hour or for up to a day.

To serve:

1/2 cup pomegranate seeds,
1/2 cup pistachios, lightly roasted and chopped.

Remove the cake from refrigerator 30 minutes before serving. Using a knife dipped in hot water, tidy up the sides oh the marshmallow if desired then cut the cake into 6-8 pieces. Place each in a bowl and pour a little extra three-milk mix. Sprinkle with pomegranate and pistachios.



Enjoy!