This one is from my grandmother’s cookbook. It is very difficult, but worth the effort. It might not look much, but the taste is wonderful.
Looking to see if the recipe exists elsewhere, I noticed that all other variations have only crust and snow, with no filling. It's quite possible layers are grandma's addition.
11 tbsp. melted fat
9 tbsp. sugar
9 tbsp. milk
1 package of baking powder (around 5g)
Flour as needed (around 230g)
Regarding “flour as needed”, you will find that amount varies depending on the kind you are using and your spoon size. I use around 230g. Your best bet is to put in around 180 or 200g (mixed with baking powder), and then add until the crust is no more sticky.
Beat yolks, add fat (let it cool down a little after melting – too hot will denature yolks and while it won’t be a complete failure it won’t be very good), sugar, milk and flour mixed with baking powder.
Now comes the tricky part: split in three parts. Bake on inverted pan or one with removable bottom. I advise you to put the cooking sheet on the top of the surface you will bake and spread the crust with the rolling pin. Prepare all three crusts this way before baking one by one. It will be very thin. Why inverted pan or removable bottom? It’s very breakable. Extremely breakable. Don’t panic if it crumbles, though – just stick everything back together. It will not be noticeable once the cake is finished. Bake at 180℃ for about 10 minutes. Remove very carefully.
5 tbsp. sugar
2 sticks of cooking chocolate (80g)
3 tbsp. flour
Lemon zest (optional)
Take some milk into a bowl (about 100ml), add sugar and flour and mix until it’s even. Boil the rest of the milk. When the small bubbles begin appearing on the edges, remove from fire and add sugar and flour mixture. Return to the fire and boil until the mixture thickens. Mix constantly so it doesn’t stick to the pan. (It’s quite similar to making instant pudding.) When it thickens, add chocolate and decrease fire. Mix until chocolate melts. Remove from fire and add lemon zest. When it cools down, carefuly spread half of the filling over one layer of crust, put another layer of crust, then spread the rest of the filling and cover with third layer.
A little bit of water (about 50ml)
4 egg whites.
Put sugar in non-sticky pan and add very little water. Basically, you’ll want to add enough water so all sugar is wet but not overflowing. Melt it until it becomes elastic. Now, there are various means on checking the condition. Some suggest dripping sugar into a glass of cold water until it forms a ball that you can flatten and stretch when removed from water, others taking it from the spoon and stretching it between your fingers. First never worked well, second gave me a burn. What I do is take a bit on the toothpick, stick another toothpick to it and pull them apart. If a thread is formed between toothpicks and doesn’t break soon, you’re done.
When sugar begins to boil (large bubbles form on the bottom of the pan), beat egg whites. When sugar is done, slowly add it while constantly beating them. (Standing mixer or a helper makes this considerably easier, but I’m making this with a hand-mixer by myself, pouring slowly sugar with left hand, and I never had problems.) When you’ve added sugar, keep beating them until the bowl cools down. This thermally processes egg whites so they don’t spoil.
Put snow on the top of the cake. As its name indicates, snow or foam melts with time. It becomes less and less, syrup gradually seeping into the bottom parts, making the crust softer. This is why cake is tastier after a little has passed. On the other hand, it might look ridiculous after a while with foam gathered in the centre.
Complicated? I had to make do with ingredients list only. Instructions here are based on my experience.
Here is a slice, three days after.