Raspberry cake with coconut amaretto snowballs

Ingredients for 1 servings:

• 7 eggs
• 5 tbsp water, cold
• 325 g sugar
• 200 g flour
• 4 packets of vanilla sugar
• 125 g low-fat curd cheese
• 100 g crème fraîche
• 70 ml Amaretto
• 600 g cream
• Cream stiffener
• 120 g desiccated coconut, fine
• 500 g raspberries, frozen
• 300 g buttermilk
• 8 sheets of gelatin
• lemon juice

Instructions

Working time approx. 2 hours; Rest time approx. 10 hours; Cooking/baking time approx. 35 minutes; Total time approx. 12 hours 35 minutes

Thaw the raspberries. Preheat the oven to 175 degrees fan-assisted. For the sponge cake, separate the eggs. Beat the egg whites with cold water until stiff peaks. Carefully add 200g of sugar and 2 sachets of vanilla sugar. Fold in the egg yolks, one at a time. Sift the flour into the mixture and fold in. Pour the batter into a round cake tin with a diameter of 26-28cm and bake for approx. 35-45 minutes. Check the sponge cake is set after 30 minutes by checking that it is not too dry. After baking, cut it in half and use the smoother side as the cake base. Use the other half to make the snowballs. To make the snowballs, roughly crumble the sponge cake. Mix together the low-fat quark, crème fraîche, 25g of sugar, and Amaretto. Beat 200g of cream with cream stabilizer (see package instructions for amount of cream stabilizer) until stiff peaks and fold in. Mix ⅔ of it with the sponge cake crumbs, then add the rest of the cream a little at a time until the mixture is moist but still manageable. Place the coconut flakes in a deep plate. Then form the mixture into balls about 3 cm in diameter and roll them in the coconut flakes. Chill for a few hours. Meanwhile, pass the raspberries through a sieve. Once the snowballs have chilled for a few hours, arrange a layer (about 15-18 pieces) on the sponge cake. Cover the base with a cake ring. Soak the gelatin in cold water. Meanwhile, mix the raspberry puree, buttermilk, 2 sachets of vanilla sugar, and 100 g of sugar. Season with lemon juice. Squeeze out the gelatin. Gently heat a few tablespoons of the raspberry mixture with the gelatin in a pan, stirring constantly, until the gelatin dissolves. Remove the pan from the heat and stir in a few more tablespoons of the raspberry mixture at a time to prevent the gelatin from clumping. Then combine the gelatin mixture with the raspberry mixture. Chill. When the raspberry mixture begins to set, whip 400g of cream until stiff peaks form and fold in. Carefully pour the mixture onto the cake. Arrange more snowballs on top of the raspberry mixture (approx. 12-15). Decorate with coconut flakes or red glitter, if desired. Chill overnight.