Chic & Country - - Savour -

8-10 peo­ple 1 hour

For the cake:

6 eggs

120 g sugar

1 ta­ble­spoon of vanilla essence

120 g flour But­ter

For the cream:

300 ml whip­ping cream

600 g white choco­late fon­dant

To dec­o­rate:

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.

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