Snowman Cake

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.