Pumpkin and Pomegranate Layered Cake

This was busy weekend. I played a lot with pumpkin preparing sauce, dessert... And once I started I couldn't stop playing! So I decide to try some new fun staff and I prepared this layered so called cake which I'll send to this months WTSIM...

I just hope it will be accepted as layered cake since it is not baked, but I'll try and we will see!

Pumpkin and pomegranate layered cake

Prepare Pumpkin Pudding as described here. Once pudding has completely set up, cut it carefully into three slices.

Mix 5g of gelatin with 2 spoons of cold water and leave it for 10 minutes to swell up.

In medium saucepan bring to boil 250 ml of water and 2 spoons of brawn sugar. Add 150g of pomegranate. Simmer for 3-5 minutes. Move from the heath, add gelatin and stir for additional 5 minutes. Live it to chill for about 15 minutes, Stirring occasionally.

Rinse quickly under cold water four cups wider than molds used for pumpkin pudding. Don't dry cups in order to facilitate unmolding them.

First pour small amount of pomegranate mixture in cup, just to cover the bottom. Put one slice of pumpkin pudding in the center. Cover with some more pomegranate mixture. Be sure to pour mixture around the pumpkin pudding slice too. Add another slice of pumpkin pudding. Pour more pomegranate mixture to cover it. If your cup is big enough add one more pudding slice and cover it with pomegranate mixture.

Let it cool first on room temperature and then transfer them into fridge to set up which will take at least 4 hours.

To unmold, carefully dip bottom of the cup in hot water briefly. Run a thin knife around edge of the cup. Place the cup on chilled serving plate (topside down). Shake gently to release cake from the cup and carefully lift it off.