Snow Queen Cake ❄️ A Christmas Cake with Cranberries, Coconut, and White Chocolate
November 11, 2026 GERMANY
Snow Queen Cake ❄️ Christmas Cake with Cranberries, Coconut, and White Chocolate
❄️ Vanilla Sponge Cake Base:
Separate 5 eggs (whites and yolks).
5 egg whites.
A pinch of salt.
Beat until frothy.
1 teaspoon vanilla sugar.
150 g sugar – add gradually, a little at a time.
Beat until the sugar has completely dissolved and the mixture is smooth and soft.
5 egg yolks – add one by one, mixing well after each addition.
30 ml vegetable oil.
140 g all-purpose flour (Type 405).
20 g cornstarch.
1.5 teaspoons baking powder.
Mix well.
Sift in half of the dry ingredients.
Gently fold in using an upward motion to keep the egg mixture light.
Sift in the remaining dry ingredients.
Gently fold again.
Use a 9-inch (23–24 cm) cake pan.
Bake in a preheated oven at 180°C (350°F) for 30–35 minutes.
Allow to cool to room temperature.
Trim off the top layer (the dome).
Slice the cake into 3 even layers.
Optional: Use a smaller-diameter pan or plate as a template to trim the caramelized edges off the sponge cake layers.
❄️ Cranberry Compote:
300 g cranberries (fresh or frozen). 100 g sugar.
Peel of half an orange. Bring to a boil.
Simmer over low heat for 2–3 minutes.
Blend until smooth.
50 ml orange juice.
15 g cornstarch.
Heat while stirring constantly until thickened (about 1 minute).
Let cool to room temperature.
❄️ Coconut and white chocolate layer:
120 g white chocolate.
100 g heavy cream (33–36% fat).
Heat in the microwave for 30–60 seconds.
Mix until smooth.
30 g shredded coconut.
20 g butter. Mix well.
Let cool to room temperature.
150 g chilled heavy cream (33–36% fat).
Whip until stiff peaks form.
Add the chocolate-coconut mixture (at room temperature).
Mix well.
❄️ Sour cream and whipped cream layer:
500 g heavy cream (33–36% fat).
120–140 g powdered sugar.
1 teaspoon vanilla sugar or vanilla extract.
Whip until soft to medium-stiff peaks form.
500 g full-fat sour cream.
Mix until smooth. ❄️ Assemble the cake as shown in the video 👌
Layering instructions:
Vanilla sponge cake 1 → Cranberry jam → Cream border (made with sour cream and whipped heavy cream) → Coconut and white chocolate layer → Cream (sour cream and whipped heavy cream) → Vanilla sponge cake 2 → Cranberry jam → Cream border (sour cream and whipped heavy cream) → Coconut and white chocolate layer → Vanilla sponge cake → Cranberry jam → Cream border (sour cream and whipped heavy cream) →
Cover the surface with plastic wrap.
Set aside 1/3 of the cream mixture (sour cream and whipped heavy cream) for decoration.
Refrigerate for at least 4 hours (overnight is best).
Frost the sides of the cake with the remaining cream.
Decorate using a star-shaped piping tip.
Sprinkle with shredded coconut.
Optional garnishes:
Cranberries, rosemary, and a dusting of sugar.
Enjoy!
____________________________________
📢 Did you enjoy this recipe? If so, please hit the like button 👍, subscribe to the channel 🛎, and let me know in the comments 💬 if you’re a fan of desserts!
Find more delicious cake recipes here: / @sophiemayerkuchen
#VanillaCake #ChristmasCake #CakeRecipe
#VanillaCake #Baking #SpongeCake
#CreamWithCondensedMilk #Homemade #BakingWithLove #Desserts
Transcript
Follow along with the video content using the transcript.
Show transcript
Sophie Mayer Kuchen
17.3K subscribers
Videos
About