Snowball Dome

Ingredients for 12 servings:

• 3 eggs
• 125 g sugar
• 100 ml oil
• 100 ml egg liqueur
• 200 g flour
• 3 tsp, leveled baking powder
• 300 g raspberries
• 6 sheets of white gelatin
• 1 pack of vanilla pudding powder
• 50 g sugar
• 150 ml egg liqueur
• 300 ml milk
• 400 ml whipped cream
• 50 g icing sugar, sifted, for dusting

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the dough, beat the eggs, sugar, oil, and advocaat on high using a hand mixer fitted with a whisk. Mix the flour and baking powder, sift, and briefly stir in portions on medium speed. Pour the dough into a springform pan ( 26 cm, base greased, lined with baking paper), smooth it out, and place the pan on the oven rack. Top/bottom heat: preheated to about 180°C Fan oven: preheated to about 160°C Gas mark 2-3 Preheated baking time: about 30 minutes Turn the base out onto a wire rack, allow to cool, and then remove the baking paper. Turn the base over again, hollow out a hole about 1 cm deep, leaving a 1 cm wide edge. Finely crumble the pastry and set aside. For the fruit filling, sort the raspberries and spread them over the pastry base. For the topping, soak the gelatine according to the package instructions. Mix the pudding mix with the sugar and egg liqueur. Bring the milk to a boil, stir in the mixed pudding mix and bring to a boil while stirring. Remove the pan from the heat, squeeze out the gelatine lightly and dissolve it in the hot pudding while stirring. Allow the pudding to cool, stirring occasionally. Once the pudding is completely cool, whip the cream until stiff peaks form and fold in. Spread the cream in a dome shape over the raspberries and sprinkle the dome completely with the remaining crumbs. Refrigerate the dome for about 3 hours. Just before serving, sift a thick layer of powdered sugar over the dome. Notes: The dome can be made the day before. For a non-alcoholic version, simply replace the egg liqueur in the batter and cream with orange juice. It also tastes delicious with cherries!