snowflake cake

This has been a horror to work with. Meringue used as frosting is sticky, dries up a bit too quickly and isn’t as foamy as i hoped :)). in my opinion though, beats the shit out of buttercream, whipped cream or anything fatty. It’s a nice change in terms of taste too. I didn’t find anything useful online about using meringue for frosting cakes, but i remember mom making something similar on an orange cake when i was young. There was a thread on about making meringue flowers and other decorations which came in handy.

It all started with a bit of planning, i wanted chocolate layers covered with a light shade of filling. Initially i wanted a dark forest cake but i don’t fancy sour fruit in cakes and well, i refrained. But inspiration came from here. It was supposed to be covered with chocolate decorations like those, but i was out of chocolate and it started snowing last night, so … meringue snowflakes it was.

Imagine the inside has three dark, moist and rich chocolate layers, one feathery light cinnamon and orange whipped cream layer and one thin vanilla mascarpone mousse layer.

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Chocolate cake layers – can be baked separately or as a whole cake and sliced afterwards

Ingredients (for 3 layers -22 cm wide)

– 170 g butter

– 300 g brown sugar

– 3 eggs

– 525 g flour

– 50 g dark cocoa

– 3 tbsp baking powder

– 1 tbsp baking soda

– 1 tbsp salt

– 300 g yogurt (the fatter the better)

– 30 ml water (milk)

– 3 tbsp instant coffee powder ūüėÄ


There will be a wet mix and a dry mix.

Butter + sugar, eggs, yogurt+water, instant coffee powder = wet part

Flour, cocoa, salt, baking soda and baking powder = dry mix

1. Cream butter and sugar together, add eggs one at a time and then the coffee powder. Mix yogurt with water (or milk) and add to the wet mix

2. Sift the dry ingredients together and slowly fold into the wet mix till just combined, don’t over-mix, gluten shouldn’t start developing.

3. Bake in a preheated oven at 180 degrees C for 25-30 mins if you chose to bake the layers separately or for 45-50 minutes if you chose to bake a whole cake and slice it afterwards. To check for doneness, toothpick must come out clean, the top must spring back up if pressed lightly.

snowflake cake3

1st filling, chocolate flavoured whipped cream

I used a mix of about 100 g of chocolate (milk, cinnamon and orange flavored) and 300 ml of cream (26% fat). Chocolate +cream set on the stove on low heat for about 5 minutes till the chocolate melts and dissolves into the cream, it only needs to reach the point where chocolate melts. Once blended together, they have to chill. I suggest refrigerator for a couple of hours. Once cold, it’s ready to be whipped. It’s going to take a bit longer than it usually takes cream to become foamy, but don’t lose hope, it will happen.

2nd filling, vanilla flavored mascarpone 

250 g of mascarpone cheese mixed with 50 g of powdered sugar and the seeds from one vanilla pod. If you’re lacking that, i think vanilla extract is acceptable too, but the flavor will differ, also, it might influence the texture just a bit.

And finally, the egg white frosting.


Р120 g of egg whites  (4 egg whites)

– 250 g of sugar

– pinch of sugar

– few drops of lemon juice


Ideally, it should go like this:

1. Whip the egg whites on medium speed on bain-marie for about 15-20 minutes on low heat till a thick layer of meringue forms on the edges of your bowl.

2. Once done, remove the bowl from the pot and heat and use immediately as it dries up quickly, also, lumps tend to form because the bowl is still hot and there’s a risk of curdling in the egg whites.

What happened to me was that the¬†metallic bowl i used expanded from the heat and i couldn’t remove it from the pot, and i had to remove all the¬†gooey frosting when i realized there was no way i could remove it before it got cold, and then a huge mess¬†unraveled.

I saved a spoonful of meringue, blended some blue coloring in it and tried to draw those poor snowflakes on it.

snowflake cake1