Ancient Christmas Cake Recipe

Ancient Christmas Cake Recipe


For the Meringue Layer:

  • 3 egg whites
  • 210g sugar (1 cup

For the Coconut Layer:

  1. 180g grated coconut (2 cups)

For the Chocolate Layer:

  • 200g chocolate (7 oz)

For the Cake Layer:

  • 250g butter (8.8 oz)
  • 140g butter (5 oz)
  • 1 egg yolk
  • 70g powdered sugar (1/2 cup)
  • 230g all-purpose flour (8.1 oz)

For the Filling:

  • 50g strawberry jam (1/4 cup)

For the Chocolate Topping:

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

Meringue Layer:

  1. In a heatproof bowl over a double boiler, mix 3 egg whites and 210g of sugar. Stir continuously until the sugar dissolves and the mixture thickens and pasteurizes, about 10-15 minutes.
  2. Remove from heat and let it cool.

Coconut Layer:

  1. Preheat your oven to 160°C (320°F).
  2. Mix the cooled meringue with 180g of grated coconut.
  3. Spread the mixture evenly in a baking dish and bake at 160°C (320°F) for 10 minutes. Then, open the oven door slightly and continue baking at 50°C (122°F) for another 10 minutes on top/bottom heat.

    Chocolate Layer:
  4. Melt 200g of chocolate in a heatproof bowl over a double boiler.
  5. Allow the melted chocolate to cool briefly.

Cake Layer:

  1. In a mixing bowl, combine 250g of butter, 140g of butter, 1 egg yolk, 70g of powdered sugar, and 230g of all-purpose flour. Mix until the dough forms.
  2. Spread the dough evenly in a baking dish and bake at 180°C (356°F) for 7 minutes on top/bottom heat.


  1. Spread 50g of strawberry jam over the baked cake layer.
  2. Top the jam with the coconut layer.
  3. Pour the slightly cooled, melted chocolate over the coconut layer and spread it evenly.
  4. Chill the assembled cake in the refrigerator until the chocolate layer sets.Enjoy your delicious Ancient Christmas Cake, a recipe to treasure!
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