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Preheat the oven to 170 degrees Celsius and grease a springform cake tin with butter and a thin layer of flour.
Beat 4 large eggs with 125 grams of sugar and a sachet of vanilla sugar until light and fluffy. This will take a few minutes with an electric stand mixer.
Carefully fold in 100 grams of flour along with 30 grams of cornflour and a pinch of salt. Stir as little as possible, so that you don’t knock the air out of the mixture.
Spread the batter into the prepared cake tin and bake the cake for around 25 minutes. The exact baking time depends on the oven. Do not open the oven door during cooking, as this will cause the cake to collapse.
Carefully open the oven door and leave it slightly ajar to allow the cake to cool a little. After 10 minutes, take the cake out of the oven and let it cool completely.
Whip the cream until you have stiff peaks, then beat in 2 tablespoons of sugar. Cut the cake in half and spread the base cake with a thick layer of whipped cream.
Score the top cake with a sharp knife to make an 8 point star shape.
Spread 4 tablespoons of advocaat over the cream, then carefully top with the other cake. Decorate with icing sugar, enjoy!
My cake collapsed, why did this happen?
If your cake collapses, this is usually because the oven door has been opened too quickly. This causes a rapid change in temperature. This cake is vulnerable to collapse as it is so airy, but that is what makes a snowflake cake so delicious.
My cake has stuck to the tin, what can I do?
If the cake sticks to the tin, you can try to loosen it carefully with a small knife. To prevent sticking, it is best to not only grease the tin with butter but also to dust it with a thin layer of flour.
Can I omit the advocaat?
You can choose to omit the advocaat, but then it is no longer a classic snowflake cake. You could add vanilla extract to the whipped cream to give the snowflake some extra flavour.