Snowflake Cake — Beauty and TasteVIEW ALL POSTS
Beauty and taste embrace in three layers of soft white chocolate cake, enriched with a delicious dark chocolate ganache. This recipe will change everything!
- Difficulty: difficult
- Preparation: 120 min
- Cooking: 145 min
- Serves: 20 people
- Note: plus 3 blue satin ribbons to decorate
A white and light snowflake that dances in the sky and falls silent on a freezing winter day: this is the enchanting scenery that inspired the cake that we offer you in this recipe, perfect for celebrating the Christmas holidays with style and originality. Beauty and taste embrace in three layers of soft white chocolate cake, enriched with a delicious dark chocolate ganache. As if by magic, small snowflakes made with sugar paste were placed on our cake, which shining ice crystals shine elegantly, bringing the characteristic atmosphere of Christmas to the table. The snowflake cake will be the perfect gift to make your parties even more special, a true masterpiece of cake design to be enjoyed in the company of your loved ones!
For the 3 bases:
- White chocolate 2 cups + 3 tbsp
- Butter ¾ cup
- Whole milk ½ cup + 2 tbsp
- Sugar 1 cups + ¾ cup + 2 tbsp
- 5 whole eggs + 1 yolk
- Flour 2 cups + ½ cup + 2 tbsp
- Sweet baking powder 2 tbsp + 1 tsp
- Vanilla bean 1
For the ganache:
- Dark chocolate 3 cups + 1 tbsp
- Fresh liquid cream 2 cups + 3 tbsp
- Sugar paste 2.8 pounds
- Sugar to taste
- Blue glitter sugar
- Food glue
To make the snowflake cake, start with the preparation of the three white chocolate bases. With a knife, finely chop the white chocolate, then melt it in a water bath with the warm milk and the butter cut into pieces, making sure that the water below does not touch the container.
Mix with a spatula, then pour the sugar, making it completely dissolve. Turn off the heat and let it cool. Place the butter, chocolate and milk mixture in the bowl of a mixer equipped with a whisk and start whipping.
Pour the eggs one at a time, waiting for the previous one to mix well before adding the next. Sift the flour and baking powder, then cut the vanilla bean lengthwise and extract the seeds, scraping it with a small knife.
Once the dough is whipped, transfer it to a bowl and add the powders together with the seeds of the vanilla bean a little at a time, mixing from the bottom up to blend all the ingredients well. At this point, lay 2 steel rings lined with strips of baking paper on a buttered up dripping pan lined with a sheet of baking paper. Pour the dough into the two rings, use only 2/3 of it. Pour the remaining mixture into a greased circle cake tin, lined with parchment paper, and level the surface well. Cook first the rings: in a static preheated oven at 390F for 30 minutes for the smaller cake (or at 300F for 20 minutes in a fan oven) and for 45 minutes for the medium one (35 minutes if in a fan oven). Once cooked, take them out of the oven and bake the larger cake at the same temperature for 60 minutes (50 if in a fan oven). If, during baking, the surface of the cakes darkens too much, cover with aluminum foil since the dough, containing many sugars, tends to darken.
When the cake is ready, let it cool on a wire rack together with the other smaller ones. In the meantime, prepare the dark chocolate ganache: chop the dark chocolate, then put it on the heat in a saucepan with the cream.
When the cream has come to a boil, pour it on the chopped chocolate, mixing with the whisk to melt it completely. Transfer the chocolate and cream mixture to a bowl containing ice and whip everything for 10-15 minutes with a mixer. When the larger cake has completely cooled, divide it into two halves, and using a spatula fill the base disk with part of the ganache you have prepared.
Reassemble the cake by placing the other disk on the filling, then cover the entire surface with the ganache, distributing it evenly on all sides. Let the cake firm up in the refrigerator for at least 30 minutes, in the meantime, proceed in the same way with the other two smaller ones.
Take the sugar paste already rolled out and cover the larger cake with the help of a rolling pin. Smooth the surface and sides to make the sugar paste hold well and avoid creases, then finish the edges with a smooth knife, removing the excess part that you will keep for the final decorations. Once ready, cover the other 2 smaller cakes in the same way. Knead the remnants of sugar paste that you have kept aside and roll out the dough on a work surface sprinkled with icing sugar.
Take the blue glitter sugars, distribute them on the plate, then let them dry for 1 night. Now you can compose the cake: insert 4 plastic sticks (of the same height as the base) in the center of the largest pie.
Lay the medium cake and then the smaller one, stacking them one on top of each other.
Decorate the base of each floor with the blue satin ribbon. Take the glue, brush the back of the snowflakes. Gently stick them on the cake, spreading them on each level, pressing with your fingers for 1 minute so that they stick well. Your splendid snowflake cake is ready to be served and enjoyed!
Keep the snowflake cake for a maximum of 4 days in the refrigerator placed in an airtight container. You can freeze it after cooking without the sugar paste cover and decorations.
This cake is a real sight for the eyes and the palate! If you want a more particular and tasty flavor, instead of the dark chocolate ganache, you can fill your snowflake cake with delicious pistachio cream. Also, add some grain, and the result will be spectacular!