INGREDIENTS
4
Eggs, large
1 cup
Raspberry jam
2 tbsp
Reserved raspberry-pomegranate syrup
1 1/4 cups
All purpose flour
2 1/2 tsp
Baking powder
1 3/4 cups
Cake flour
5 cups
Powdered sugar
1 tsp
Salt
1 3/4 cups
Sugar
4 tsp
Vanilla
1/2 cup
Pomegranate arils or seeds
1 cup
Butter
8 oz
Butter
1 tbsp
Half & half
1 cup
Whole milk
2 ounces cream cheese or Neufchâtel (softened)