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FOR THE POMEGRANATE CRANBERRY CAKE : (Adapted from Martha Stewart)
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In a saucepan combine pomegranate cranberry juice, and fresh cranberries. Cover and cook over medium heat, until all the cranberries have popped , about 35 minutes. Remove from heat and run through a coarse strainer set over a bowl, pressing hard to extract as much liquid as possible. Scrape the puree that will be stuck on the back of the strainer. Discard cooked cranberries left in the strainer. Let it cool.
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In another saucepan whisk eggs, eggs yolks, cornstach, salt and sugar. Add cooled pomegranate cranberry puree and mix well. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove the saucepan from the heat and quickly add the butter and mix until smooth. Incorporate the pomegranate seeds.
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Pour the mixture into a bowl and lightly press some plastic wrap on top. It will prevent a skin from forming. Let it cool and refrigerate it a few hours (overnight if possible).
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LEMON SYRUP : (Adapted from Martha Stewart)
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Combine the sugar and water in a small saucepan. Bring to a boil. Add Lemon juice. Cook until slightly thickened, about 10 minutes. The syrup will keep for up to 2 weeks if refrigerated in an airtight container.
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FOR THE LEMON CRANBERRY CAKE:
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Preheat oven to 350u00b0F (180u00b0C). Butter and flour two or three 6 inch pans (depending on the number of layers you want to have), tapping out the excess flour.
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In a medium bowl, whisk flour, baking powder, baking soda , salt and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs one at a time. Beat in lemon juice and vanilla extract. Alternately beat in flour mixture and whole milk beginning and ending with flour mixture; mix until just combined. Incorporate the dried cranberries.
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Divide batter between pans ; smooth tops. Bake until cakes pull away from sides of pans, 25 to 30 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
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FOR THE LEMON POMEGRANATE CRANBERRY FROSTING:
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In a saucepan mix the dry ingredients: sugar, cornstarch and flour. Slowly mix in the milk and evaporated milk until well combined and lump free. Cook over medium heat. Whisk constantly until it thickens. Remove from heat. You can run through a sieve if you like.
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Lightly press some plastic wrap on top of the mixture. It will prevent a skin from forming. Let it cool and refrigerate it a few hours (overnight if possible). In a bowl, whip up the flour mixture until light and fluffy.
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On low speed, slowly incorporate butter, lemon curd and Pomegranate Cranberry Curd. Add lemon zest. Keep beating until light and fluffy.
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ASSEMBLY OF THE CAKE:
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Freeze 5 to 10 minutes the layers until they're firm enough. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread some pomegranate cranberry curd . Put the second cake layer, curd again and then 3rd cake layer.
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Frost sides and top of the cake with a thin layer of lemon pomegranate cranberry frosting (crumb coat) . Set aside in the fridge one more time. Then add a second coat of frosting and decorate it the way you want. (I added pomegranate seeds on the sides of the cake). Eat it. (Best part ever!)
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Nb : I did refrigerate it over night. Don't forget to bring it to room temperature prior to serving.
