Snowball Dome Cake

Preface:

1. The above ingredients are designed for a dome shape with an upper inner diameter of 24 cm and a dome depth of 11 cm. I used a serving bowl. But there are also dome-shaped baking pans. A larger cake than the one mentioned here is not recommended, otherwise the cake will be too big. In the case of a smaller one, the amount of ingredients would have to be adjusted accordingly ….. but small leftovers can also be wonderfully nibbled away ….. ;-)))

Shortcrust pastry base:

1. Cut the cold butter into small cubes and knead together with the other ingredients with the dough hook of the hand mixer in a bowl to form a crumbly dough. Then place this on the work surface, work it quickly with your hands into a smooth, shiny, non-sticky dough and shape it into a ball.
2. Preheat the oven to 180 ° O / bottom heat. Roll out the dough ball in a circle between two layers of parchment paper (slightly larger than the top of the pan). Peel off the top baking paper, press the edge of the shape into the dough and thus mark the size of the base. Trace and cut the marking with a knife. Then perforate the base with several holes and pull it onto the baking sheet, including the lower baking paper. Bake lightly on the middle rack for 10-15 minutes. Take out of the oven with the tray and let it cool down.

Cover for dome:

1. Rinse the dome shape a little with cold water, then line it tightly with cling film and fold it over the edge.
2. Put the speculoos in a plastic bag, finely smash them with the help of a meat mallet and place the crumbs in a bowl. Melt butter and cream in a saucepan over mild heat and pour into the breadcrumbs. Knead everything well with your hands.
3. Then pour the slightly crumbly mass into the mold, spoon by spoon, and gradually (from bottom to top) approx. Line 8 mm thick with it. Press each portion equally well with your hands. This is a bit tedious due to the curvature, but can be done with patience. Then place the bowl on a ring in the refrigerator and let it set.

Filling 1:

1. Bring the applesauce, 100 ml rum and vanilla sugar to a boil in a saucepan. Mix the pudding powder with the rest of the rum and stir in. Let simmer until the mixture thickens. Then place on a flat plate and spread out a little. That way it cools down faster. Once cooled, fill into a piping bag with an opening of approx. 1 cm and keep ready.

Filling 2:

1. Soak gelatine in cold water. Mix the cream cheese, quark, sugar, vanilla sugar, speculoos seasoning and lemon juice well in a larger bowl. Whip the cream. Squeeze out the gelatine and dissolve it in a saucepan over a mild heat. Let cool slightly, stir in 3 tablespoons of the quark mixture and then pour everything into the quark mixture and mix well. When the mixture starts to set, fold in the whipped cream.

Filling the dome:

1. First put 4 tablespoons of quark cream in the dome and smooth it out. Place a few cherry-sized dots of Filling 1 on the surface with the piping bag. Carefully put another layer of quark cream on top and smooth it out. Repeat this two more times, but squirt the rest of the applesauce mixture onto the last layer of quark and smooth it out. The form should then be filled to just below the edge. Place the shortcrust pastry base on top, cut the edge a little with a sharp knife and press lightly with the flat of your hand. Then put the mold back in the refrigerator for at least 4 hours (ideal would be overnight).

Meringue snowballs:

1. 2 Beat the egg whites with a pinch of salt and a squeeze of lemon juice until they are too stiff. Mix the fine sugar with the cornstarch and pour into the egg white in several small portions while whipping. When everything is used up, beat the egg whites for another 2 minutes. It must be shiny and the tips must stop when the stirring hooks are pulled out.
2. Fill the mixture into a piping bag with an opening of approx. 1 cm. Preheat the oven to 90 °, line the tray with baking paper. Then put cherry-sized dots on the paper a short distance apart. Smooth any peaks that may have arisen with a wet teaspoon. Put the tray in the middle of the oven and let the meringues dry for about 1.5-2 hours. If they take off and feel light, they are done. However, it is advisable to let them cool down in the oven with the door slightly open.

Completion with meringue:

1. Place a large plate on the dome shape and turn it over with it. Carefully loosen the mold and peel off the foil. Beat the 300 ml cream until stiff and coat the dome thinly with it. Place the meringue on top and press lightly. When they are all attached, dust everything with icing sugar. Squirt any remaining cream around the base of the cake.

Completion, alternatively with cream:

1. Whip the cream with the whipped cream and vanilla sugar until very stiff and pour into a piping bag with an opening of approx. The dome does not have to be coated with cream first, but dots the size of a cherry are immediately put on it. These are not dusted with powdered sugar.
2. If you don’t like rum in filling 1, you can use baking aroma for the taste and replace the required amount of liquid with apple juice.