Strawberry-coconut ball

Ingredients for 1 servings:

• 3 cups of cream
• 500 g quark
• 500 g strawberries
• 100 g sugar
• 1 packet of vanilla sugar or Bourbon vanilla
• 200 g desiccated coconut
• 3 eggs, separated
• 3 tbsp water
• 150 g sugar
• 150 g flour
• 1 tsp baking powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

delicious in summer

For the sponge cake, beat the egg whites with the water until stiff, then gradually add the sugar until glossy. Fold in the egg yolks. Mix the flour and baking powder and slowly fold into the egg mixture using a whisk. Place on a baking tray lined with baking paper and bake at 180°C for 25-30 minutes until golden brown. Allow to cool. For the cream, hull and wash 400g of strawberries, cut into small pieces, and puree finely with the sugar or vanilla sugar. Chop 100g of strawberries and add them in pieces to the puree. Bring the puree to the boil briefly to thicken it. Allow to cool. Whip the cream until stiff and fold in the quark. Fold the cooled puree into the cream and quark mixture. Break the sponge cake into large pieces and fold into the strawberry cream until it forms a firm paste. With wet hands, form golf-ball-sized balls and roll them in desiccated coconut. Serve the balls in small paper baking cups. It can be eaten immediately. However, it tastes better slightly chilled and is a real treat in the summer. Ideal for preparing later for when guests arrive.