Turn on the oven at 175 degrees Celsius with the fan off

Beat the egg whites with a pinch of salt into a tight meringue.

Sift the flour.

Put butter and sugar in the mixer bowl, beat on the lowest speed and raise to the highest as soon as they are mixed. Continue until the mixture is fluffy.

Add the yolks, vanilla, brandy, zest and carbonated oranges one by one and mix.

Add the flour little by little while the mixer is working.

Carefully fold the meringue into the mixture by hand and add the hazelnut.

Place in a form with non-stick paper and bake for 1 hour, covering it after half an hour with foil or greaseproof paper.

Once it comes out, let it cool completely.

Place the coin on the bottom side and cut the cake into three layers.

Cut the middle disk in the center in a circle leaving about 2 cm perimeter. Place it on the lower disk (base) and remove the inner piece. You want to create a gap for the filling.

Keep some of the pomegranate juice aside, put the rest in a saucepan with the sugar and turn on the heat. Dilute the corn flour in the pomegranate juice you saved and add it to the pot. Once it boils, remove from the heat. Place it in another bowl, cover with a film and leave it to cool.

Beat the mascarpone with the icing sugar and mix well with the whisk. Gradually add the pomegranate cream. Gradually add the whipped cream.

Place the cream in the recess, created in the base. Cover with the third disc.

Decorate the cake with icing sugar, pomegranate or whatever I want