snowballs

Ingredients for 1 servings:

• 7 eggs (size M)
• 1 pinch of salt
• 2 packets of vanilla sugar
• 250 g sugar
• ½ tsp baking powder
• 250 g quark (low-fat quark)
• 150 g crème fraîche
• 125 ml Amaretto
• 400 ml cream
• 2 packs of cream stiffener
• 150 g desiccated coconut
• 5 tbsp water
• 200 g flour

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Separate the eggs. Beat the egg whites, salt, and 5 tablespoons of water until stiff. Towards the end, add 1 sachet of vanilla sugar and 200g of sugar. Beat in the egg yolks, one at a time. Mix the flour with the baking powder and fold into the egg mixture. Spread on a baking sheet lined with baking paper. Bake at 150°C (convection oven) for approx. 25-30 minutes. Turn the sponge cake out onto a cloth and let it cool. In a large bowl, mix the quark, crème fraîche, Amaretto, 50g sugar, and 1 sachet of vanilla sugar until smooth. Whip the cream with the cream stiffener and fold into the cream mixture. Tear the sponge cake into fine pieces and add to the cream. Mix everything well. Shape the mixture into even balls and roll them in the desiccated coconut.