I’ve been asked for this recipe quite a lot. It’s not mine, and when we made it for TV I was suffering from mad altitude sickness and felt like I was drunk and wading through mud. I can’t entirely remember what we did, therefore, so forgive me. Anyway, the fabulous Norbert Santeler, whose recipe it is, has supplied it for the delectation of his adoring English speaking public. Here it is, with a few Annieisms to render it suitable for the average UK kitchen and shop, assuming you aren’t up at 3440 feet when you make it yourself.
Gletscherschneetorte (Glacier Snow Cake)
This is essentially a cheese cake which you assemble and chill overnight. It does, however, need a pastry and a cake base, which need to be made in advance.
MAKE IN ADVANCE:
Shortcrust pastry base. If bought, make sure it is all butter for otherwise it is truly vile as opposed to just not great. Roll it out, and cut it to fit the springform cake tin or, better still, cake ring in which you plan to make your final cake. You could make it in a deep dish, if you have neither cake tin nor cake ring. You just won’t be able to demould it.
Sponge cake base. Again, make this in the same tin that you are assembling your final cake in. That way it will all fit together and be the right size. Any sponge cake recipe will be fine.
Fills a 9 inch/23cm cake tin very generously. Can be done the day before you want to eat it.
500 g sour cream, 500 g whipping cream, whipped to soft peak, 100g icing sugar, 4 standard sheets of gelatine (Norbert recommends 8 small sheets – the UK standard ones each set 100ml of liquid so this should be fine, but by all means play around), 1 small tin of pineapple chunks in juice, 3 tablespoons of whole milk, 1 tablespoon of coconut syrup (essence would probably do at a push), Ladyfingers or boudoir biscuits, granulated sugar, apricot jam, grated coconut (desiccated, either sweetened or unsweetened as you prefer, is fine)
Beat the sour cream with the icing sugar, coconut syrup and milk until smooth. Make sure that your cream is whipped to soft peak and add sugar to taste. Meanwhile, soften the gelatine sheets in cold water until they are very floppy. Squeeze them out gently and add them to a little boiling water (a tbsp should suffice – you need to dissolve them completely. Microwave or heat on the hob if necessary). Stir your now liquid gelatine into the sour cream/coconut mixture. Leave to cool completely. Now add a little of the whipped cream into the mixture to loosen it, before folding in the remaining whipped cream.
Spread apricot jam onto the round shortcrust base. Then add the sponge cake on top of that and place a cake ring round it. Alternatively, put the pastry in the bottom of a deep dish or springform cake tin, add the jam then the cake – the idea is simply to build up the layers inside a support which will hold the cream mix together while it sets. If you do it in a cake ring or springform tin you can demould it, if in a dish, best to serve in the dish.
Spread a little bit of the sour cream/coconut/ gelatine/cream mixture onto the sponge cake bottom. Put a single layer of ladyfingers into the middle and distribute chunks of pineapple around it. Now repeat the process: spread the cream mixture on top, then add ladyfingers and pineapple. Distribute the remaining mixture evenly on top and add grated coconut as the finishing touch – the snow on your glacier snow cake, if you will. Leave to set in a fridge or, if you’ve made it on top of a glacier, move it somewhere where it won’t freeze – freezing destroys the gelatine and it won’t set properly.
Norbert says you can also add chocolate or nuts to the sponge cake mixture. (And I imagine you can use any jam you most desire – or possibly even some mincemeat!)
Massive thanks to Norbert Santeler and his team at the café 3440 on the Pitztal Glacier.