For the pomegranate tarts, heat the oven to 180 °C top/bottom heat. Separate the eggs, beat with egg whites and a pinch of salt, stir in sugar, then slowly stir in yolks.
Finally, fold in flour with baking powder and bake in a small square pan, about 28×23. For the cream, juice the pomegranates. Put some of the seeds aside and save them for decoration.
Put 3 tablespoons of the pomegranate juice in a saucepan. Mix the remaining juice with yogurt and sugar. Soak gelatin in cold water for 5 minutes, squeeze out and add to the pot.
Heat slowly until gelatin melts and smokes slightly. Remove from heat, let cool and stir briskly into yogurt mixture. Leave to set in the refrigerator for a little while.
In the meantime, whip the cream until stiff. Then stir into the yogurt mixture and spread on the cooled sponge cake. Place back in the refrigerator until the layer is firm.
Cut apart in the middle and place on top of the other layer. Now cut the cupcakes into cubes. Whip the cream with cream stiffener and vanilla sugar until stiff and decorate.
Finally, sprinkle a few pomegranate seeds on top.
Preparation Tip:
If you don't have a small mold for the pomegranate tarts, you can either separate a regular baking sheet with aluminum foil, or just use a cake pan. To juice the pomegranates, you can roll them with pressure until you feel the seeds burst and then poke a hole in them and squeeze. But be careful splashes very!!! Attention also with very dry skin, there it can burst when rolling. Best also still maintain a sieve, because mostly kernels come along.
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