Torta di Capelli D’Angelo con Melagrana (Angel Hair Cake with Pomegranite) Recipe

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  • 1 cup pomegranite seeds
  • 1 TBLSP Chambord
  • 1 1/4 cup ricotta
  • 4 eggs separated
  • 4 ounces mascarpone
  • scant 1/2 cup sugar
  • grated zest of 1 large orange
  • scant 1/2 lb cappellini- more like 7 ounces
  • salt
  • 1/2 cup almond meal, divided
  • Ingredients for Crema D'Anglaise Chambord:
  • 1 cup heavy cream
  • 1 cup milk
  • 1 vanilla bean split lengthwise and seeds scraped out
  • 1/3 cup sugar
  • 5 large or extra-large egg yolks
  • 1 tblsp of Chambord or more to taste


  1. Preheat oven to 350 degrees
  2. Place the pomegranite seeds in a bowl and stir in the Chambord. Set aside to macerate while you prepare the rest of the recipe.
  3. With a hand mixer, beat the ricotta, egg yolks, mascarpone, sugar, and zest till smooth and blended.
  4. Break the angel hair pasta into 2 or 3 pieces and drop into a pot of salted water which is at a rolling boil. Cook for 2-3 minutes- pasta should be pretty al dente. Drain and quickly rinse lightly to cool a bit.
  5. Stir into ricotta mixture.
  6. Stir in reserved pomegranite mixture and 1/4 cup almond meal.
  7. Beat egg whites till stiff and fold into ricotta/pasta mixture.
  8. Butter springform pan and shake reserved 1/4 cup of almond meal into pan to coat
  9. Bake for 50-60 minutes till set and golden. Cool 5 minutes on rack, run a thin knife around edge and remove sides of pan. Allow to cool till warm.
  10. Sprinkle with confectioner’s sugar and serve with Crema D'Anglaise flavored with Chambord (BELOW) and sprinkle with more pomegranite seeds
  11. Crema D'Anglaise
  12. Heat cream, milk, vanilla beans and seeds in a small saucepan. Allow to steep for 30 minutes. Whisk egg yolks and sugar in a bowl. Reheat cream to barely simmering. While whisking quickly dribble just a bit of the hot cream into the yolks. Put yolk mixture back into saucepan of cream and stir constantly over medium low heat till custard reaches 175 degrees- do not boil. Remove from heat and pour through a strainer into a bowl. Stir in 1 tblsp of Chambord. Allow to cool, stirring occasionally. Refrigerate till cold
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  • Patricia Turo
    August 10, 2010
    I love the combination. Pomegranite is a very popular fruit in Italy but I never see it eaten in any way except as a fruit. In fact they even serve it in some restaurants that I have gone to. Interesting to see it in a cake
    • Foodessa
      August 29, 2010
      Not only did you use two ingredients such as pomegranite and pasta in a made it sound interesting enough for me to get curious about it.

      Thanks for sharing something so unusual ;o)

      Flavourful wishes,


      • I Sicilian
        August 29, 2010
        What does the pasta do for this dessert? I just did a wiki for pasta and I'm interested in this unusual use of pasta
        • kathy gori
          August 24, 2010
          Holy Moley!!! this looks great!
          • John Spottiswood
            August 10, 2010
            This looks AMAZING! I'm adding to the try soon folder in my recipe box. Will let you know how it is!
            1 reply
            • Pattie Meegan
              August 10, 2010
              John, make sure you watch it- every oven is different and you don't want to overcook. Also, it's definitely best served very warm with the cold crema

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