Amaretto – Snowballs

Ingredients for 1 servings:

• 7 eggs
• 200 g sugar
• 200 g flour
• ½ tsp baking powder
• 250 g low-fat curd cheese
• 150 g crème fraîche
• 50 g sugar
• 2 packets of vanilla sugar
• 125 ml Amaretto
• 400 ml cream
• 2 packs of cream stiffener
• 150 g desiccated coconut

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

makes 18 snowballs

Beat the eggs with a mixer until they have tripled in volume, add the sugar and fold in. Sift the flour and fold it into the foam mixture along with the baking powder. Place the batter on a baking tray lined with baking paper and spread it on. Bake at 175°C for 25-30 minutes. Using a hand mixer, mix the quark with crème fraîche, sugar, vanilla sugar, and Amaretto until creamy. Whip the cream with the cream stiffener until stiff peaks form and fold in. Tear the cooled sponge cake into small pieces with your hands and mix into the quark cream. Place the desiccated coconut on a plate. With wet hands, shape the sponge cake mixture into 18 small balls and roll them in the desiccated coconut. The snowballs can then be placed in attractive paper sleeves and served well chilled. If they are not eaten all of them, the balls can also be frozen.