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Snowman Cake

Snowman Cake
301
calories
Calories
2 h.
Preparation
3 h. 20 min.
Ready in
advanced
Difficulty

Ingredients

for 15 pieces
For the batter
2 Eggs
2 tablespoons 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 tablespoons rum
100 grams softened Butter
600 milliliters Whipping cream
15 grams Ladyfinger
For the garnish
36 Ladyfingers
20 grams Shredded coconut
Shredded coconut (to sprinkle)
Powdered sugar (for dusting)
Lemon jelly
Sugar pearl
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Preparation steps

1

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.

2

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.

3

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.

4

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.