Snow cake

Name: Snow cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Ingredients: 3 Eggs (size M); 100 g Sugar; 50 g Flour; 50 g Cornstarch; 1 heaped Tsp baking powder; 50 g ground almonds (without skin); 250 g Rose hip jam; 4 sheets white gelatine; 150 g white couverture; 3 Eggs (size M); 40 g g Zucker; 2 packages Vanillin sugar; 500 g Whipped cream; 2 TABLESPOONS Amaretto (almond liqueur); 12-16 Almond kernels (without skin); 1 Protein for turning; 7-10 Tbsp Sugar; 125 g Meringue shells; 1-2 TEASPOONS Icing sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 14

3 Eggs (size M)
100 g Sugar
50 g Flour
50 g Cornstarch
1 heaped Tsp baking powder
50 g ground almonds (without skin)
250 g Rose hip jam
4 sheets white gelatine
150 g white couverture
3 Eggs (size M)
40 g g Zucker
2 packages Vanillin sugar
500 g Whipped cream
2 TABLESPOONS Amaretto (almond liqueur)
12-16 Almond kernels (without skin)
1 Protein for turning
7-10 Tbsp Sugar
125 g Meringue shells
1-2 TEASPOONS Icing sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff and finally add sugar. Add egg yolks one after the other and fold in. Mix flour, cornstarch, baking powder and almonds, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.
2
Let it cool down on a cake rack and cut through once. Place a cake ring around the lower cake base and spread the base with rosehip jam. Soak the gelatine in cold water. Coarsely chop the couverture and melt it on a hot water bath. Separate the eggs. Beat egg yolks, sugar and 1 sachet of vanilla sugar until thick and frothy. Beat 200 g cream and egg white separately until stiff. Stir the melted chocolate coating into the egg yolk mixture. Squeeze out the gelatine, dissolve and stir in the liqueur. Stir the gelatine into the chocolate cream and immediately fold in the cream and beaten egg white. Pour the chocolate mousse onto the jam layer and smooth it down. Cover with the second base and refrigerate for at least 4 hours, preferably overnight. To decorate, turn the almonds in egg white, dab dry a little and then roll in sugar.
3
Stir the melted chocolate coating into the egg yolk mixture. Squeeze out the gelatine, dissolve and stir in the liqueur. Stir the gelatine into the chocolate cream and immediately fold in the cream and beaten egg white. Pour the chocolate mousse onto the jam layer and smooth it down. Cover with the second base and refrigerate for at least 4 hours, preferably overnight. To decorate, turn the almonds in egg white, dab dry a little and then roll in sugar. Let the almonds dry. Crumble the meringue shells. Whip remaining cream and vanilla sugar until stiff. Remove the cake from the cake ring and spread the cream all around. Shortly before serving, sprinkle the cake with meringue crumbs and press down lightly. Dust with icing sugar and decorate with sugared almonds. Makes 12-16 pieces
4
Let the almonds dry. Crumble the meringue shells. Whip remaining cream and vanilla sugar until stiff. Remove the cake from the cake ring and spread the cream all around. Shortly before serving, sprinkle the cake with meringue crumbs and press down lightly. Dust with icing sugar and decorate with sugared almonds. Makes 12-16 pieces