Ancient Christmas Cake Recipe

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.

Assembling:

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!