Christmas Fantasy Cake


For the dough:
Oven temperature at 180 ° C. Bottom mold for cake (26 cm) covered with baking paper. Flour, cocoa, baking powder, mix well and sift. Egg whites with a pinch of salt blender firmly draw. Gradually add sugar, stirring constantly mixer. Continue to mix 3 – 4 minutes, until the sugar is dissolved and the snow begins to glow. Shake the flour mixture to the egg whites and gently whisk to mix snow and lifting snow from the bottom up. Do not mix very long, so as not to come up from the whites.
The dough shake the mold, fine leveled and put in the oven for 15 minutes. Biscuit removed from the oven, carefully separate the knife edge of the mold and hot biscuit pour cold milk. Biscuit leave to cool. The cold biscuit carefully lift (separate paper) and transfer to a plate of cake (with a prop biscuits) and pass the biscuits around the rim of the mold.

For the cream:
Mix the egg yolks together with the powdered sugar and vanilla sugar creamy mixer, stir and cook, stirring steaming thick cream. Cream leave to cool completely. Sheets of gelatin put in cold water for about 10 minutes, or until leaves are tender. Chocolate steaming or in the microwave to soften. Whipping cream mixer firmly draw. Gelatine sheets and drain well on the stove, stirring to dissolve. The gel Add 3 tablespoons solid cream (whipped cream) and continue to mix on the stove until it receives the liquid mixture. Then slowly pour in a tight cream, stirring constantly mixer.

The cream of the yolks add 4 tablespoons of cream and made a short blender mix the cream and divided into two equal parts. In every part of the mix in half of the whipped cream. Then in one part cream mix in the melted chocolate. Biscuit primed first light cream and fine leveled. Then a dark cream and leave at least 4 – 5 hours to fix the cream (preferably overnight).


8 egg whites
8 tablespoons sugar
6 tablespoons flour
2 tablespoon cocoa powder
4 teaspoons baking powder
400 ml of cold chocolate milk

8 egg yolks
20 tablespoon of powdered sugar
4 bags of vanilla sugar
16 sheets of gelatine
1600 ml heavy cream
160 g dark chocolate