"Cherry in the Snow" Cake 🍒 An exquisite and delicious Christmas recipe!

November 14, 2026 | GERMANY
"Cherries in the Snow" 🍒 The perfect recipe for Christmas! An incredibly elegant, festive dessert.

✅ Choux Pastry:
200 ml water.
80 g butter.
A pinch of salt.
A pinch of sugar.
Heat until the butter has completely melted.
120 g all-purpose flour.
Stir until the mixture is uniform.
Continue cooking over the heat, stirring constantly for 1–2 minutes.
3–4 eggs.
Add the eggs one by one, stirring thoroughly after each addition until a smooth, silky batter is formed.
You can use a hand mixer or a spatula for this step.
The batter is ready when it flows slowly off a spoon or spatula.
Transfer the batter into a piping bag and pipe small mounds (profiteroles), about 2 cm in diameter, onto a baking tray.

Bake in an oven preheated to 200°C for 15 minutes. Then, reduce the temperature to 170°C and bake for another 10–15 minutes.
Allow the pastries to cool to room temperature.
Using a toothpick or a sharp object, poke a small hole in the bottom of each pastry, or make a small slit on the side.

✅ Berry Filling:
350 g pitted cherries (fresh or frozen).
150 g strawberry purée (fresh or frozen).
Feel free to substitute with other types of berries if you prefer!
100–120 g sugar (or to taste).
1 tablespoon lemon juice. Bring the mixture to a boil.
60 ml water.
30 g cornstarch. Cook while stirring constantly until the mixture thickens.
Allow to cool to room temperature.

✅ White Chocolate Mousse:
10 g gelatin.
60 ml water. Mix well and let sit for 7–10 minutes to allow the gelatin to bloom completely.
160 g white chocolate.
150 g hot heavy cream (33–36% fat content).
Mix well.
60 g condensed milk.
Melt the gelatin in the microwave (using short intervals).
Stir the mixture until smooth. Whip 400 g of cold heavy cream (33–36% fat content) until it reaches a firm consistency (forming soft peaks).
Fold the chocolate mixture into the whipped cream.
Stir everything together until a smooth, creamy mixture is obtained.

✅ Assembling the Cake:
Fill the profiteroles with the berry filling.
Arrange the profiteroles in a springform pan (20 cm in diameter).
Ensure the pan is tightly sealed so the mousse does not leak out through any gaps!
Alternate layers of mousse and profiteroles until all ingredients are used.
Spread a thin layer of mousse over the top.
Place the cake in the refrigerator until completely set and firm.

✅ Decoration:
Shredded coconut.
Canned cherries.

Enjoy!
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Sophie Mayer Kuchen
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