snowballs

Ingredients for 1 servings:

• 5 eggs
• 150 g powdered sugar
• 1 packet of vanilla sugar
• 180 g flour, non-stick
• 1 tsp baking powder
• ¼ liter Cremefine for whipping
• 1 can pineapple pieces, with juice
• n. B. Desiccated coconut
• Grease for the tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Preheat oven to 180°C. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Add the sugar and vanilla sugar, then carefully fold in the egg yolks and flour with baking powder. Spread the sponge mixture onto a baking tray (greased and lined with baking paper) and bake for 20-25 minutes, until lightly browned. Let the sponge cool slightly, then tear into small pieces and place in a bowl. Drain the pineapple chunks from the can, reserving the juice. Chop the drained pieces very finely and add to the sponge pieces. Mix everything well with your hands along with a little pineapple juice. Whip the cream and fold in. Shape into snowballs and roll in coconut flakes. Chill. My tip: if the mixture is too wet, add coconut flakes before shaping. Then form snowballs, roll in coconut flakes, and chill in the refrigerator for 1-2 hours. Baking time: 20-25 minutes. Top and bottom heat: 180°C, fan oven: 160°C.