Snowflake cake

Name: Snowflake cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 200 g dried plums; 75 ml red port wine; 3 Eggs (size M); 200 g Sugar; 1 pinch Salt; 100 g Flour; 1 1/2 TSP. Baking Powder; 2 TEASPOONS Cinnamon; 5 sheets Gelatine; 100 g Christmas couverture with cinnamon and coriander; 300 g Fresh cream; 1 package Vanillin sugar; 650 g Whipped cream; 60 g Meringue shells; 1 TABLESPOON Icing sugar; 7-10 Tbsp Silver beads; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

200 g dried plums
75 ml red port wine
3 Eggs (size M)
200 g Sugar
1 pinch Salt
100 g Flour
1 1/2 TSP. Baking Powder
2 TEASPOONS Cinnamon
5 sheets Gelatine
100 g Christmas couverture with cinnamon and coriander
300 g Fresh cream
1 package Vanillin sugar
650 g Whipped cream
60 g Meringue shells
1 TABLESPOON Icing sugar
7-10 Tbsp Silver beads
baking paper

Directions

1
Pour port wine over the plums, cover and leave to stand for about 2 hours. Separate the eggs. Beat egg whites with 3 tablespoons of water until stiff. Add 100 g sugar and salt. Stir in the egg yolks one after the other. Mix flour, baking powder and cinnamon. Sieve onto the egg cream and fold in.
2
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 cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for about 15 minutes. Let them cool down. Finely puree port wine plums. Remove the base from the pan and remove the baking paper. Cut the base in half horizontally once and spread the plum mixture on the bottom base. Place the upper cake layer on top. Soak gelatine in cold water. Coarsely chop the chocolate coating. Mix crème fraîche, 100 g sugar and vanillin sugar. Squeeze the gelatine, dissolve it and stir in some crème fraiche. Stir everything into the remaining crème fraiche. Chill for 5-10 minutes.
3
Place the upper cake layer on top. Soak gelatine in cold water. Coarsely chop the chocolate coating. Mix crème fraîche, 100 g sugar and vanillin sugar. Squeeze the gelatine, dissolve it and stir in some crème fraiche. Stir everything into the remaining crème fraiche. Chill for 5-10 minutes. Whip 500 g cream until stiff, fold in with the chocolate coating. Refrigerate for another 20 minutes. Spread on the base in a dome shape. Chill for about 2 hours. Whip 150 g cream until stiff, spread on the cake. Crumble the meringue, spread on the cake. Dust with icing sugar and decorate with silver beads
4
Whip 500 g cream until stiff, fold in with the chocolate coating. Refrigerate for another 20 minutes. Spread on the base in a dome shape. Chill for about 2 hours. Whip 150 g cream until stiff, spread on the cake. Crumble the meringue, spread on the cake. Dust with icing sugar and decorate with silver beads