Snow Cake with Curd Cheese Cream

Preparation of the cake mousse

1. Let the butter and chocolate melt gently in the slightly warmed oven – whip snow steiff – gradually add the sugar to the steiff snow, spoon by spoon, and continue beating vigorously – add the soft chocolate and stir gently – add the soft butter and stir gently – finally fold in the flour
2. fill the masses into a cake tin – smooth the surface – bake in the preheated oven for approx. 35-40 min at 180 degrees – then let it cool down

Preparation of curd top filling

1. Thaw the ribiselmus (you can also use any other fruit puree mass) – put the gelatine leaves in cold water – whip the cream
2. Mix the ribiselmus with the saucepan, vanilla yoghurt and orange sugar well – gently heat the now soft gelatine sheet with a few spoons of the cream sauce until the gelatine is completely dissolved – now stir this gelatin mixture into the saucepan mixture – add the whipped cream and mix everything well

Structure of the cake

1. cut the cooled cake in the middle – coat both cut surfaces with jam – put the base back into the cake tin – fill 2/3 of the topping of the cake on the bottom of the cake – then put the top back on and coat with the topping of the cake (a little more for the leave side walls!) – spread everything clean and smooth – approx. 3 hours. refrigerate
2. Take the cake out of the mold – use a teaspoon to cut out small pieces of the remaining curdling cream and shape into a flower on the cake – then spread the rest of the curdling mixture on the side walls – lastly decorate the cake and the flowers with mint leaves