This festive twist on an all-time favorite dessert makes your entertaining even easier since it can be made the day ahead.
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6 large Land O Lakes® Eggs, separated
1 cup sugar
1/4 cup Land O Lakes® Unsalted Butter, melted, cooled
1 teaspoon vanilla
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8-ounce) container mascarpone cheese, softened
1/4 cup sugar
2 cups Land O Lakes® Heavy Whipping Cream, chilled
1/4 cup pomegranate liqueur
1 1/2 cups pomegranate liqueur
1/3 cup pomegranate seeds
Fresh mint leaves
*Substitute 1/4 cup pomegranate juice.
**Substitute 1 cup pomegranate juice. Use about 1/3 cup per cake layer.
Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment paper. Set aside.
Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
Place egg whites into bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
Combine egg yolks, remaining 3/4 cup sugar, melted butter and vanilla in another bowl. Beat at medium speed until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Gently stir in beaten egg white mixture until just combined. Pour mixture into prepared pan.
Bake 10-12 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared towel; remove parchment paper. Cool completely.
Combine mascarpone cheese and 1/4 cup sugar in bowl. Beat at medium speed until well mixed and creamy.
Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir whipped cream and 1/4 cup pomegranate liqueur into mascarpone mixture.
Cut cooled cake crosswise into 3 (9x5-inch) pieces. Place 1 cake piece onto serving tray. Brush or pour 1/2 cup pomegranate liqueur over top of cake piece, generously soaking cake. Spread about 1 cup filling over cake. Top with second cake piece. Repeat brushing or pouring 1/2 cup pomegranate liqueur over cake; top with 1 cup filling and third cake piece. Pour remaining 1/2 cup liqueur over cake.
Spread remaining filling over top and sides of cake. Cover cake; refrigerate at least 3 hours or overnight.
Sprinkle top of cake with pomegranate seeds before serving. Garnish with mint leaves.
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