John Myers
Ingredients for 1 servings:
- 7 eggs
- 1 pinch of salt
- 1 packet of vanilla sugar
- 200 g sugar
- 200 g flour
- ½ tsp baking powder
- 250 g low-fat curd cheese
- 150 g crème fraîche
- ⅛ liter Amaretto or orange juice or almond syrup
- 400 g whipped cream
- 2 packs of cream stiffener
- 50 g sugar
- 1 packet of vanilla sugar
- 150 g desiccated coconut
Instructions
Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes
simply delicious…
Make a sponge cake: Separate the eggs, beat the egg whites until stiff, then gradually stir in the egg yolks. Stir in the salt, vanilla sugar, and sugar. Finely sift the baking powder and flour and fold in. Bake the sponge cake mixture at 180°C for approx. 30-35 minutes. Cool between two layers of baking paper (to retain moisture). Mix the quark, crème fraîche, amaretto (or orange juice or syrup if children are eating with you), sugar, and vanilla sugar until smooth. Beat the cream with the cream stiffener until stiff and fold in. Finely crumble the sponge cake and fold into the mixture. Now roll into small balls with wet hands and then cover them with desiccated coconut. Place in small paper sleeves. Chill slightly if necessary (depending on how warm your hands were).
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