Coconut balls

Ingredients for 1 servings:

• 7 m.-sized eggs
• 2 packets of vanilla sugar
• 250 g sugar
• 200 g flour
• ½ tsp baking powder
• 250 g quark (low-fat quark)
• 150 g crème fraîche
• 125 ml Amaretto
• 400 g whipped cream
• 2 packs of cream stiffener
• 150 g desiccated coconut
• 5 tbsp water, cold

Instructions

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

makes about 18 pieces

Line a baking tray with baking paper. Separate the eggs. Whisk the egg whites, a pinch of salt, and 5 tablespoons of cold water until stiff peaks form. Gradually add 1 sachet of vanilla sugar and 200g caster sugar. Beat in the egg yolks one at a time. Mix the flour and baking powder, sift them into the egg mixture, and fold them in. Spread onto the baking tray. Bake in a preheated oven (electric oven: 175°C / fan oven: 150°C) for approx. 25-30 minutes. Turn the sponge cake out onto a cloth, remove the paper, and let it cool. Mix the quark, crème fraîche, Amaretto, the remaining 50g sugar, and 1 sachet of vanilla sugar until smooth. Whip the cream until stiff peaks form, gradually adding the cream stabilizer. Fold into the quark mixture and set aside. Tear the sponge cake into fine pieces with your hands and gradually add them to the quark mixture. Fold everything in evenly and mix to form a dough. Sprinkle desiccated coconut onto a tray. Using moistened hands, form the mixture into approximately 18 even balls. Roll them in the desiccated coconut and place them in the provided paper liners. You can also use Batida de Coco instead of Amaretto. It sounds more complicated than it is, and it’s definitely worth it.