Raspberry Apple Pomegranate Slices

For the raspberry-apple-pomegranate slices, preheat the oven to 180 degrees top/bottom heat. Grease and flour a king cake pan.

For the almond sponge cake, separate the eggs. Whip the egg whites with a pinch of salt. Slowly add sugar and vanilla sugar and mix well. Then gradually stir in the yolks.

Mix flour, almonds and baking powder and fold in. Finally, stir in a tablespoon of oil and pour the batter into the pan. Bake for about 15-20 minutes. Test with a stick. Let cool.

Line the baking pan with plastic wrap. Cut the cake in half and place one half in the pan. For the fruit layer, peel, core and chop the apples.

Place in a saucepan and cook with the water until soft and mushy, about 15 minutes. Add the raspberries and sugar and simmer briefly. Roll the pomegranate until you feel the seeds burst.

Place a bowl underneath, poke a hole in the pomegranate, squeeze it and collect the juice in the bowl. Stir the custard powder into it and add it to the pot with the fruit puree.

Bring to a boil until the mixture becomes a little firmer (like a pudding). Let it cool down a bit. Then spread the mixture on the cake base. Place in the refrigerator for about 10 minutes.

In the meantime, whip the whipped cream with the cream stiffener and the vanilla sugar until stiff and spread it on the cake as well.

Cover with the second cake layer and place in the refrigerator for one hour.

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