White Christmas Cake

Light chocolate dough

1. Melt the chocolate with the butter in the saucepan. Then beat the eggs with the sugar until frothy and briefly beat the chocolate-butter mixture under the egg mixture. Mix the flour, curry, salt and vanilla powder and fold into the egg and chocolate mixture. Grease and fill a mold. Bake at 180 ° for about 35 minutes. Then let cool in the mold.

Dark chocolate dough

1. The dark dough is made in double the amount as 2 floors of the 3-tier cake are made with the dark dough. Melt the chocolate and butter in a saucepan, beat the eggs with sugar until frothy, mix the flour, salt and vanilla powder and fold into the egg and chocolate mixture. Grease and fill a mold. Bake at 180 ° for about 35 minutes. Then let cool in the molds.

coconut cream

1. Mix coconut milk with starch and bring to the boil. Let the mixture cool down and then whisk gently. Add the whipped cream and whip everything until stiff. Stir under the coconut flakes and chill.

Melon curry

1. Core and dice the melon, bring to the boil with the curry and orange juice and allow to cool.

Pomegranate cream

1. Scrape out the pomegranate and chop the pulp with the seeds. Boil the pomegranate juice with starch to a pudding and allow to cool. Then whip the butter with the powdered sugar. Stir pomegranate pudding and puree into the butter.

Orange creme

1. Fillet the orange, boil the orange fillets with curry, rum and starch to make a pudding and allow to cool. Beat the butter with powdered sugar and then stir in the orange pudding.

Ganache

1. Crush the dark chocolate, bring the cream to the boil and pour the hot cream over the chocolate. Let it melt briefly and then stir everything together. When there are no more pieces in the mixture, the ganache is put in the cold.

Prepare the cake

1. Carefully remove the bottoms from the mold and cut open twice each time. Let cool down a bit.

Decoration stars

1. While the floors are still cooling down a bit, you can start decorating. Roll out the fondant and cut out small snowflakes with a snowflake cutter. Ornaments or curlicues can also be made from the fondant.

Fill all 3 cakes

1. All floors are now divided into three parts. You now start with the smallest cake. The melon curry is spread on the lower floor. Then put on the 2nd floor. The coconut cream is spread on top. Now put the 3rd base and lid on the cake and then coat the entire cake with the ganache. Now take the middle floor. Both floors are first given a touch of pomegranate jelly. Put the pomegranate cream and a few coconut flakes on the first base, then another base and again the pomegranate cream with coconut flakes. Finally, there is another base that acts as a lid. This cake is also completely coated with the ganache. The last and lowest floor (largest floor) is drizzled with rum and coated with orange cream. This is followed by the second floor and it is the same. Then the last floor comes on top as a lid. This cake is also completely coated with ganache at the end.

assembly

1. All 3 cakes are wrapped with white fondant. To do this, the fondant must first be rolled out. Then each cake is covered individually with the fondant. Now stack the cakes of the same size on top of each other (please put the bottom one on a cake plate first, otherwise you won’t get the cake at the end). When all the cakes are stacked you can decorate with coconut flakes. In addition, the ornaments and fondant snowflakes find their place on the cake. If you want, you can also highlight the elements in color and paint them.