8-10 people 1 hour
For the cake:
120 g sugar
1 tablespoon of vanilla essence
120 g flour Butter
For the cream:
300 ml whipping cream
600 g white chocolate fondant
150 g grated coconut
50 g dehydrated coconut slices
To make the snow covering, pour the cream into a saucepan, bring to a boil and remove from heat. Chop the chocolate, add it and stir until melted. Pass the resulting cream to a bowl, cover with clingfilm and leave in the refrigerator for 12 hours.
Preheat the oven to 170°C. Line a tray with a sheet of greaseproof paper and grease it with a little softened butter.
Break the eggs separating the whites from the yolks. Place the whites in a bowl, add half of the sugar and then beat everything together, preferably with an electric whisk, until they are nearly firm peaks. Beat the yolks with the remaining sugar until they are frothy and whiteish. Add the vanilla essence and mix well. Incorporate the whites with the yolks, little by little, and fold everything in so that nothing loses volume. Pass the flour through a sieve and add it to the mixture in two or three heaps, mixing gently all the time.
Pour the dough into the tray, on the greased paper, and spread it with a spatula so it is nice and flat and well proportioned.
Bake the cake for 12 to 14 minutes, until the surface begins to brown. Turn it upside down right away on a slightly moistened cloth and then peel off the top paper. Roll it up and let it cool completely.
Remove the chocolate cream from the refrigerator and whisk it. Unroll the cake carefully, fill it with almost all the cream and roll it up again. Cover with the remaining cream and sprinkle it with the grated coconut. Then decorate it with pieces of coconut slices.