Add all ingredients to the mixer bowl and mix with the flat beater at low speed for one minute. Scrape down the sides of the mixer bowl with a spatula and then resume mixing at medium speed for 4 minutes. Fill round F20 cake pans with 800gr of the dough. Bake in a pre-heated  rack oven at 200°C  (high) and at 170°C  (low) for 60 minutes or in a pre-heated hot air oven at 160-170°C  for 35-45 minutes.

When the vasilopita has cooled, heat the Choco day White cream at 35-40°C  and add the frosting. Once you have fully covered the top with the frosting, put the cake in the fridge for a few minutes to firm up.