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Mix the DAWN® Golden Genoese Cake Base, 400g water (1) and oil for 1 minute on slow speed, scrape down and then 4 minutes on medium speed.
Add the remaining 175g water (2) and mix for 2 minutes on slow.
Deposit 300g of Sponge Cake Batter in 5 x 18cm round tins.
Bake at 175°C-180°C for 25-30 minutes.
Fold through the whipped cream.
Cut the 5 sponges in 3 layers each. Sandwich together 5 of the sponge layers with pomegranate mousse.
Spread the mousse around the side of the cake so you can still see the sponge sides through the mousse.
Decorate with crushed pistachio nuts and pomegranate seeds.
YIELD: 3 Cakes
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