Based on the authority of leaving one more year behind with its pain and sweetness, we place the New Year's cake in the middle of the table with all its glory in honor of the year that has ended. We use plenty of pomegranate seeds and share the abundance of your cake with our hope that it will be a year in which abundance and abundance will never be lacking. White chocolate pastry cream represents a very clean beginning. In short, we combine our New Year wishes in a cake. A soft sponge cake would suit this year as well. First, we make a wonderful sponge cake, and we emboss it beautifully with cake embossing methods. Then we prepare a delicious pastry cream and beautify it with white chocolate. We are preparing our cake, which will make the perfect final of the New Year's menu. For a delicious year in which health, peace, happiness and all good feelings will be with you ... Wouldn't we share a slice of Christmas cake?

Preheat oven to 170 degrees. Whisk the eggs and sugar, about 10 minutes, until well-rise. Sift the flour, baking powder and vanilla sugar in a bowl. Add the flour powder mixture to the rising sugar mixture in three times and mix it with a spatula.

Add the cake mortar you prepared into the 18cm springform mold that you greased and floured. Cook the sponge cake in the oven for 35-40 minutes without the fan. Let the cooked sponge cake stand for 1-2 hours to cool. Preparation of White Chocolate Pastry Cream: Whisk the egg yolks and sugar. Add flour and starch and mix. Divide the vanilla stick in half and put it in a pan with the milk

Bring the milk and vanilla stick to a boil and remove from the heat. With the help of a scoop, add 1-2 scoops of boiling milk to the egg mixture.

When the temperatures are equalized, take the remaining milk back to the stove and whisk the egg mixture to the milk on low heat by whisking it. Whisk until the consistency of a pudding and remove from the heat

After taking it from the heat for 1-2 minutes, continue whisking and add the white chocolate and mix well. Preparation of the Cake: Leave the pomegranate seeds in a sieve until they are well drained

Divide the cooked and cooled sponge cake into three equal parts. Wet each layer with milk.

Lightly whisk the cooled cream and divide it with a spoon between the layers. Sprinkle the crispy hazelnut pieces on the layers.

Cover the top of the cake with pastry cream and you can spread it with the cream overflowing from the sides with the back of the knife or with the cake plastering spatula to slightly cover the edges or leave the edges blank. You can use the watered pomegranates on the cake and the edible leaves to color them to decorate the cake. You can keep it in the refrigerator for 4-5 hours and serve. That's it, bon appetit!