Snowman Cake

Average: 0 (0 votes)
(0 votes)
Snowman Cake
share Share
bookmark_border Copy URL
2 h.
ready in 3 h. 20 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories301 kcal(14 %)
Protein4.2 g(4 %)
Fat21.2 g(18 %)
Carbohydrates23 g(15 %)


For the batter
2 eggs
2 Tbsps hot water
100 grams sugar
1 packet Vanilla sugar
100 grams Pastry flour
25 grams cornstarch
1 Baking powder
10 grams Cocoa
10 grams Shredded coconut
For the filling
1 packet white gelatin
3 egg yolks
50 grams sugar
7 Tbsps Rum
100 grams softened butter
600 milliliters Whipped cream
15 grams Ladyfinger
For the garnish
36 Ladyfinger
20 grams Shredded coconut
Shredded coconut (to sprinkle)
powdered sugar (for dusting)
Lemon jelly
Sugar pearls
How healthy are the main ingredients?
Whipped creamsugarsugareggCocoa

Preparation steps


For the batter: Separate eggs. Beat egg whites until stiff. Beat yolks, water, sugar and vanilla until creamy. Fold whites into yolks. Combine flour, cornstarch, baking powder and cocoa and fold into egg mixture. Line the bottom of a springform pan (26 cm or 10 inches in diameter) with parchment paper. Pour batter into pan, sprinkle with coconut and bake in an oven preheated to 180°C (approximately 350°F) for 25-30 minutes. Remove from oven, release from pan and let cool on a wire rack.


For the filling: Soak gelatine. Beat egg yolks and sugar until fluffy, then stir in rum. Beat butter until creamy, then fold in yolks. Dissolve gelatin in some butter mixture, then stir into remaining butter mixture. Beat cream until stiff, remove about 3 tablespoons and set aside. Fold remaining cream into butter mixture.

Slice cake in half horizontally, forming 2 layers. Place the lower layer on a cake plate and add a cake ring. Spread with half the filling and smooth.


Top with ladyfingers and drizzle with rum. Add remaining filling and top with upper layer of cake. Press gently and chill for about 6 hours. Crumble 4 ladyfingers, stir with grated coconut and set-aside cream. Shape into little balls, then roll in coconut flakes and powdered sugar. Carefully remove cake ring.


Heat lemon jelly and spread onto cake. Add lady fingers to cake nd coat cake with grated coconut and powdered sugar. Use the coconut balls to shape a snowman. Decorate snowman with marzipan carrots and sprinkles. Let set, then serve.