Snowflake Cake
Origin of the recipe
Snezhinka cake is a popular dessert in post-Soviet countries. Its origins are unclear, but it is believed to have originated during the Soviet era and became renowned for its light and airy texture.
What do you need for cooking?
Ingredients
-
Eggs
-
Salt
-
Sugar
-
Flour
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Baking powder
Cream
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Cream 33-35%
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Powdered sugar
For impregnation
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Milk
Decoration
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Coconut flakes
Kitchen utensils
- Knife
- Bowls
- Mixer
- Pastry bag
- Foil
- Form
This wonderful snow-white cake with buttercream and coconut flakes is perfect for a New Year's or Christmas tea party. It's incredibly easy to make, and your guests will appreciate the results.
Step-by-step recipe
Step 1:
Separate the whites from the yolks of 4 eggs, add a pinch of salt to the whites and beat with a mixer.
Step 2:
Add sugar and beat with a mixer until stiff peaks form.
Step 3:
Add the yolks and mix with a mixer.
Step 4:
Sift flour and baking powder into a bowl and mix with a spatula.
Step 5:
Place the dough in a round pan with the base covered in foil.
Step 6:
Bake for 40-45 minutes at 170 degrees.
Step 7:
Remove the pan and cut the sponge cake into 4 layers.
Step 8:
Combine heavy whipping cream, powdered sugar, and vanilla. Beat with a mixer and fold in with a spatula.
Step 9:
Moisten the bottom cake layer with milk, spread it thickly with cream and smooth it out.
Step 10:
Sprinkle the cream with finely chopped white chocolate, put another layer of cream on top and smooth it out.
Step 11:
Repeat with another cake layer without adding chocolate and another layer with adding chocolate.
Step 12:
Place the last cake layer on top and cover the top and sides with cream.
Step 13:
Cover the sides and edges of the top layer with coconut flakes.
Step 14:
Using a pastry bag, make 9 flowers in the center of the top cake.
Step 15:
Sprinkle the entire top of the cake with coconut flakes.
Step 16:
Place the cake in the refrigerator for 5-6 hours.
Cooking tips
Stir sugar and flour into the liquid mixture gradually, in portions, until they are thoroughly dissolved.
A round, collapsible ring mold with a diameter of 20 cm is suitable for the cake.
To cut the sponge cake into layers, use a wide serrated knife.
