Snowballs filled with cherries

Ingredients for 1 servings:

• 350 g sugar
• 8 egg whites
• 1 packet of vanilla sugar
• 8 egg yolks
• 200 g flour
• 70 g potato starch
• 1 tsp, leveled baking powder
• 250 g quark, 40%
• 250 g mascarpone
• 300 g Greek yogurt
• 400 g sour cream
• 400 g cream
• 120 g powdered sugar
• 350 ml Amaretto, alcohol-free
• 150 g butter biscuits, finely crumbled
• 200 g breadcrumbs
• 400 g desiccated coconut, very fine
• 2 glasses of cherries
• 4 packets of vanilla sugar
• ½ tonka bean(s), finely grated

Instructions

Working time approx. 1 hour; Rest time approx. 14 hours; Cooking/baking time approx. 30 minutes; Total time approx. 15 hours 30 minutes

for 35 snowballs

For the sponge cake, beat the egg whites until stiff peaks form. Gradually add the sugar and vanilla sugar. Then fold in the egg yolks. Fold in the sifted flour, cornstarch, and baking powder. Spread evenly on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Test with a skewer if necessary. Cover with aluminum foil to prevent the sponge from getting too brown. Then let it cool. Tip: You can also bake the base a day in advance. Or, if you don’t have time to bake, use a ready-made cake base (3 layers). For the cream, whip the cream until stiff peaks form and chill. In a large mixing bowl, combine the quark, mascarpone, Greek yogurt, sour cream, finely grated tonka bean, powdered sugar, vanilla sugar, and Amaretto using a hand mixer. Fold in the cream. Now cut or tear the sponge cake into pieces (approx. 2 x 2 cm), whichever you prefer, and add it to the cream. Mix everything well with your hands and add the crushed biscuits and breadcrumbs, if desired, so that the dough can be easily formed into balls. You can also add a few desiccated coconut at this point. Chill. Drain the cherries, check for any remaining stones, and remove them. Tip: You can make a wonderful cherry spritzer by mixing the cherry juice with sparkling water. Now take the mixture out of the refrigerator and roll it into balls about 70 g in size. Place 3-5 cherries in the center of each ball. Then roll the balls in desiccated coconut. I’ve tried several different desiccated coconuts, but the finest desiccated coconut is best for this treat. I place the finished snowballs in muffin cups and place them in the refrigerator for at least 12 hours. They taste best the next day when well chilled.