snowballs

Ingredients for 1 servings:

• 7 eggs
• 1 pinch of salt
• 2 packets of vanilla sugar
• 250 g sugar
• 200 g flour
• ½ tsp baking powder
• 250 g quark (low-fat)
• 150 g crème fraîche
• 125 ml Amaretto
• 2 cups whipped cream
• 2 packs of cream stiffener
• 200 g desiccated coconut

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Beat egg whites, salt, and 5 tablespoons of cold water until stiff. While continuing to beat, add 1 packet of vanilla sugar and 200g of sugar. Beat in each egg yolk, one at a time. Mix together the flour and baking powder, sift them onto the egg mixture, and fold them in. Spread on a baking sheet. Bake at 175°C for approx. 25 minutes. Let the sponge cake cool. In a large bowl, mix together the amaretto, quark, crème fraîche, 50g sugar, and 1 packet of vanilla sugar until smooth. Whip the cream until stiff, gradually adding the cream stabilizer. Fold it into the amaretto and quark mixture. Break the sponge cake into fine pieces with your hands, add to the mixture, and mix evenly. With wet hands, shape it into 20 even balls and coat them in desiccated coconut. Place the snowballs in sleeves. Tip: The snowballs freeze well and taste just like freshly made when thawed.