For pomegranate cake and toffee caramel cake

Beat in the feeder mixer for 2-3' at medium speed and pour into small sheets for syrup. Bake at 180 οC for 15-20' depending on the oven. Allow to cool well.

For cocoa cake

Beat in the feeder mixer for 1' at slow speed and for 4-5' at medium speed and lay on small plates for syrup. Bake at 170-180 °C for 15-20' depending on the oven. Allow to cool well.

For buttercream

Place the water first (25 °C) in the mixer bin, then the Fondant powder Couplet and incorporate it with the wire at the slow speed. Add margarine FAMA Imperial Soft to room temperature (22 °C) and beat it together for 3-4' till it swells.

For the covering

Put all the ingredients together in the mixer bin and knock with the wire for 1' at slow speed and 1' on the middle. We always keep it in a bain-marie to have the liquidity we want.

For pomegranate syrup

Place in a pan all the ingredients together to boil for 1'. Allow to cool well.

Moulding

On one base, first place the cocoa cake, pour the pomegranate syrup and pour it over with buttercream. Next, put the toffee caramel cake on top, pour the pomegranate syrup and pour the Filling thermo Apple with extra pieces frutopia. Put the pomegranate cake on top of it, pour the pomegranate syrup and pour over buttercream. Finally, put the cocoa cake again, pour the pomegranate syrup and cover with the cocoa fondant. We decorate with fondant.