A light, snow-white snowflake dances in the sky and falls silently on a cold winter day: this is the enchanting setting that inspired the cake that we propose in this recipe, which is ideal for celebrating the Christmas holidays in style and originality. In three layers of soft white chocolate sponge, enriched with a delectable dark chocolate ganache, beauty and gluttony meet. As if by magic, small fondant snowflakes have been placed on our cake, whose sparkling ice crystals appear flawless, bringing the typical Christmas atmosphere to the table.
- White chocolate 400 g
- Butter 160 g
- Whole milk 160 g
- Azucar 400 g
- 5 whole eggs + 1 yolk (at room temperature) 300 g
- 00 harina 420 g
- Baking powder for cakes 16 g
- Vanilla 1
- Chocolate negro 550 g
- Fresh liquid cream 550 g
- ugar paste 1.3 kg
- Glossy food pencils , mother-of-pearl color to taste
- Blue glitter sugar to taste
- Food glue to taste
- Begin by making the three white chocolate bases for the snowflake cake. With a knife, finely chop the white chocolate1, then melt it in a double boiler with the warm milk and butter cut into chunks, being careful not to let the water below touch the container.
- Mix with a spatula, then pour in the sugar, allowing it to completely dissolve; remove from the heat and set aside to cool. Start by placing the butter, chocolate, and milk mixture in the bowl of a planetary mixer fitted with a whisk
- Pour in the room temperature eggs one at a time, making sure each one is thoroughly mixed before adding the next. Sift the flour and yeast8, then cut the vanilla bean lengthwise and scrape off the seeds with a small knife.
- Once the dough has been beaten, transfer it to a bowl and gradually add the powders and vanilla bean seeds, stirring with a pan from the bottom up to combine all of the ingredients. well Place two steel rings lined with baking paper strips, one 16 cm in diameter and the other 10 cm, in a greased mold lined with a sheet of greaseproof paper at this point. Pour the dough into the two rings until they are two-thirds full, then pour the remaining dough into a greased circular opening mold lined with 22 cm parchment paper. 11, ensuring that the surface is properly leveled 12. Bake the rings first, in a static oven preheated at 170° for 30 minutes for the smallest cake (or 150° for 20 minutes if in a ventilated oven) and 45 minutes for the medium cake (35 minutes if in a ventilated oven). Remove them from the oven and bake the largest cake for 60 minutes at the same temperature (50 if in a convection oven). If the surface of the cakes becomes too dark during cooking, cover with aluminum foil because the dough, which contains a lot of sugar, tends to darken.
- When the cake is done, place it on a wire rack with the other smaller cakes to cool. In the meantime, make the dark chocolate ganache: Chop the dark chocolate and heat a saucepan with the cream over the stove.
- When the cream has reached a boil, pour it over the chocolate chunks.
- Stirring with whips until completely dissolved Place the chocolate and cream mixture in a bowl with ice.
- Using an electric mixer fitted with whips, combine everything for 10-15 minutes. When the largest cake has completely cooled, cut it in half. and, using a spatula, fill the base disk with some of the prepared ganache
- Reassemble the cake by placing the other disc on top of the filling.
- then cover the entire surface with ganache, evenly distributing it on all sides Allow the cake to harden in the refrigerator for at least 30 minutes, then repeat with the other two smaller cakes.
- Unroll the unfolded fondant and use a rolling pin to cover the largest sponge cake. Smooth the surface and sides with a softener to ensure that the fondant adheres well and that wrinkles are avoided.
- Then, using a smooth blade knife, finish the edges, removing the excess material that will be used for the final decorations. Once the larger cake is finished, repeat the process with the smaller cakes. Knead the saved fondant pieces and spread the dough on a work surface dusted with icing sugar; use special molds of various sizes obtained from snowflakes
- Decorate the bows you've made with the gleaming mother-of-pearl pencil.
- Distribute the blue glitter sugars in the flakes8, then let them dry overnight. You can now assemble the cake: In the center of the largest cake9, insert four plastic sticks (the same height as the base) and overlap a cardboard circle with a diameter of less than 16 cm.
- Stack the medium cake, then the smallest, one on top of the other.
- a blue satin ribbon was tied around the base of each floor Brush the backs of the snowflakes with the food glue. Glue them gently on the cake, distributing them evenly on each level14, and pressing with your fingers for 1 minute to adhere. Your lovely snowflake cake is now ready to serve and enjoy.
This cake is a visual and gastronomic delight! Instead of dark chocolate ganache, you can fill your snowflake cake with a delicious pistachio cream; add a little grain and the result will be spectacular!
Amount Per Serving Calories 443Total Fat 33gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 10gCholesterol 109mgSodium 153mgCarbohydrates 32gFiber 1gSugar 29gProtein 6g