For the cake
6 large eggs to be separated
3/4 cup all purpose flour
3/4 cup sugar
1 pinch of salt
Cooking spray and parchment paper
For the filling
1 1/4 cup of heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 pinch of salt
For the frosting
1/2 cup of softened butter (1 stick)
1 1/2 cup of powdered sugar
3 tbsp cocoa powder
For decorating (optional)
1 sprig of rosemary
Preheat the oven at 350 F. In a pan of 9 X13 inches or bigger line some parchment paper and spray the cooking spray
Separate the eggs yolks from the white and in a bowl beat the 6 yolks with 1/2 cup of sugar until pale. Add the flour and the pinch of salt.
In a large bowl beat the 6 egg yolks until they become firm and thick. Add the remaining 1/4 of sugar and continue to beat until it becomes firm.
Carefully add 1/2 of the egg yolks cloud to the batter and mix with a spatula. Add the second half and repeat the process.
Pour the batter in the pan that was prepared with the parchment paper. Bake for 12 minutes and it should be slightly golden on top and soft to the touch.
While the cake is baking, mix the heavy cream, the 1/4 cup of powdered sugar, the pinch of salt and the vanilla extract. Beat the ingredients together until it not liquid anymore. Refrigerate the filling until ready to use.
Let it cool 5 minutes and using another piece of parchment paper, return the cake and remove with precaution the paper that was on the bottom.
When the cake is cool spread the filling evenly over the cake.
Roll the cake into a log using the parchment paper, and place the seam directly on the plate. Refrigerate for 1 hour.
In a medium bowl, mix softened butter, icing sugar, cocoa powder until you get a smooth buttercream.
Spread the buttercream on top of cake.
Place the blueberries and the rosemary on top of the cake.
Add the pomegranate seeds all over the cake.
Refrigerate for another 30 minutes for the buttercream on to to harden a little.
Serve and enjoy!