Snowball cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 150 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 175 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 500 g curd cheese, 40%
• 500 g cream
• 120 g sugar
• 1 point flavoring (Citroback)
• 8 sheets of white gelatin
• 3 can/n tangerines
• 75 g desiccated coconut
• 300 g cream, whipped until stiff
• 50 g powdered sugar
• 1 pinch of flavoring (Citroback)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Cream cheese cake with a fruity note and exotic coconut hint

Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar, vanilla sugar, and 5 tablespoons of warm water until light and foamy. Mix the flour with the cornstarch and baking powder, sift over the egg yolk foam, and fold in. Also lightly fold in the beaten egg whites. Pour into a 26 cm diameter springform pan lined with baking paper and smooth the surface. Bake in a preheated oven (convection oven approx. 160°C) for approx. 25-30 minutes. After baking, let it rest in the pan for approx. 15 minutes, then remove from the pan and let it cool on a wire rack. Once cooled, cut the cake base in half horizontally. Finely crumble the top layer, place it in a bowl, and set aside for later use. Place a cake ring around the bottom layer. Soak the gelatine. Drain the mandarins. Mix the quark with the sugar and Citroback, whip the cream until stiff peaks form, and fold into the quark mixture. Dissolve the soaked gelatin over low heat and fold into the quark and cream mixture. Set aside about 2/3 of the mandarin orange pieces for decoration. It’s best to select the prettiest segments and fold the less attractive ones into the cheesecake. Then pour this mixture into the cake ring and smooth it down. Chill in the refrigerator for at least 3 hours. Remove from the cake ring and sprinkle with about 2-3 tablespoons of desiccated coconut. Arrange the mandarin orange pieces around the edge of the cake like a wreath. For decoration, whip the cream until stiff, then drizzle in the powdered sugar and Citroback. Mix the sponge cake crumbs with enough cream to form a malleable mixture. Form small snowflakes from this and roll them in the remaining desiccated coconut. Place the snowballs on top as decoration.