First snow cake

1. Dough for this cake is cooked in bain-marie. To make a bain-marie, choose the pan and bowl in a manner that bowl will fully cover a pan with boiling water. This prevents the steam entrance and condensation in a bowl during dough cooking. And of course it's vital that the bowl won't touch boiling water.

2. Place eggs, sugar, honey, cocoa, soda and cognac on in the bowl of bain-marie and stir until the mixture will double in its size. Detach the bowl from the pan and wait while the mixture will become warm. Add flour and make a soft dough (soft as a plasticine). The dough will be a bit sticky. Roll the dough in a form of rope, divide it by 7 parts, roll 7 very thin cakes on a baking paper and bake each cake for 3-4 minutes in oven pre-heat to 392°F.

3. Mix sour cream with a sugar powder, vanilla and cocoa powder, whip with a mixer in a dense cream. Spread the cream on cakes, leaving a part of cream to spread on sides of cake. Combine the cakes in a single pile. Spread remaining cream on cake sides.

4. Cook chocolate ganache. For this, warm cream or milk up in stewpot, add chocolate and cocoa, also whip in sugar; dissolve chocolate ganache to a homogenous mixture and let it cool. If ganache will be too dense, add more milk and warm it up again.

5. You may cook the whole cake beforehand. If the cake is cooked in evening, leave it in fridge. Pour the topping of cake with a chocolate ganache. Strew the topping with coconut and decorate with cranberries then leave it in a fridge for night.