For the cake snake, whip yolks, powdered sugar, vanilla sugar and water to a fluffy cream. Beat egg whites with a pinch of salt until stiff.
Mix flour with baking powder and sift over the yolk cream. Fold oil and beaten egg whites into the mixture. Divide the dough and fold the cocoa powder into one half.
Pour into a greased and floured wreath cake pan and bake at 180 °C. Cut the cooled cake into quarters and assemble the individual parts in a staggered manner.
Spread with strained currant jam and cover with chocolate icing. Warm the white chocolate icing, put it in a paper bag and pipe any pattern on the snake.
Put Toffifee as eyes on the cake snake, form a tongue from red marzipan and attach.
Preparation Tip:
Of course, the cake snake can be decorated and embellished even more at will.
