Snowflake cake
easy
60 mins
60 mins
Ingredients
- 200 g prunes
- 75 ml Port wine
- 3 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 200 g Sugar
- 100 g Flour
- 1 1/2 coated Tsp Baking Powder
- 2 TEASPOONS Cinnamon
- 5 sheets white gelatine
- 50 g Dark chocolate coating
- 300 g Fresh cream
- 2 packages Bourbon vanilla sugar
- 500 g + 150-200 g whipped cream
- 60 g Meringue shells
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp silver sugar beads
- baking paper
Directions
- 1
Mix plums with port wine, cover and leave to stand for about 2 hours. Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, adding 100 g sugar. Fold in the egg yolks one by one. Sift flour, baking powder and cinnamon on top and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 15 minutes. Cooling down
- 2
Cut the cake base in half. Puree the plums and spread on the bottom cake layer. 2. put the bottom layer on top
- 3
Soak the gelatine in cold water. Coarsely chop the chocolate coating. Mix crème fraîche, 100 g sugar and vanilla sugar briefly. Squeeze the gelatine and dissolve at low heat. Stir in 2 tbsp. crème fraiche, then stir into the rest of the crème fraiche. Chill for about 8 minutes until it starts to gel. Whip 500 g cream until stiff. Fold into the cream with chocolate coating. Chill for approx. 25 minutes until it is a little firmer. Spread the cake in a dome shape. Chill for approx. 3 hours.
- 4
Whip 150-200 g cream until stiff, spread on the cake. Crumble the meringue, sprinkle on the dome and press down lightly. Decorate with icing sugar and pearls
Nutrition Facts
340 kcal
30 g
20 g
5 g
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