Ancient Christmas Cake Recipe

Ancient Christmas Cake Recipe

Substances: For the Layer of Meringue:

  1. three egg whites
  2. 210g (one cup) sugar For the layer of coconut:
  3. 180g (2 cups) of grated coconut

Regarding the Layer of Chocolate:

  1. 200g (7 ounce) chocolate in the cake layer:
  2. 250g (8.8 oz) of butter
  3. 140g (5 oz) of butter
  4. One yolk from an egg
  5. 70g (1/2 cup) of powdered sugar
  6. 8.1 oz or 230g of all-purpose flour

Regarding the Filling:

  1. 50g (1/4 cup) of strawberry jam

Regarding the Chocolate Garnish:

  • 200g (7 oz) of chocolate
  • 100g (3.5 oz) of butter


Layer of Meringue:

  • Whisk together 210g of sugar and 3 egg whites in a heatproof dish set over a double boiler. Stir constantly for 10 to 15 minutes, or until the sugar dissolves and the mixture thickens and pasteurizes.
    Turn off the heat and let it to cool.
    Layer of Coconuts:
  • Set the oven temperature to 160°C (320°F).
    Combine the
  • Melted meringue and stir in 180g grated coconut.
    Evenly spread the mixture into a baking dish, then bake for ten minutes at 160°C (320°F). Next, bake for an additional 10 minutes on top/bottom heat at 50°C (122°F) with the oven door slightly open.

Layer of Chocolate:

  • Using a double boiler, melt 200g of chocolate in a heatproof bowl.
  • Let the chocolate cool slightly after it has melted.
    Cake Top Layer:
  • Put 140g of butter, 250g of butter, 1 egg yolk, 70g of powdered sugar, and 230g of all-purpose flour into a mixing bowl. Stir until a dough forms.
  • Evenly spread the dough in a baking dish, then bake it for 7 minutes on top/bottom heat at 180°C (356°F).
    Putting Together:
  • Apply 50g of strawberry jam on top of the layer of baked cake.
  • Above the combine the coconut layer with the jam.
    Evenly cover the coconut layer with the melted chocolate that has slightly cooled.
  • The cake should be chilled in the fridge for the chocolate coating to solidify. Savor your mouthwatering Ancient Christmas Cake—a recipe worth saving!

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