Marzipan Mousse Snowball Cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate 3 eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, add 125 g sugar and 2 packets of vanillin sugar at the end. Then fold in the egg yolks one by one. Mix flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Let the sponge cake cool down and cut through twice. Place a cake ring around the bottom cake base and spread the base with cranberries.

2. 2

   Cover with the middle cake base. Soak the gelatine in cold water. Cut the marzipan into cubes. Separate 6 eggs. Cream egg yolk, 50 g sugar and bitter almond baking oil. Stir in marzipan. Then add the milk bit by bit and stir. Beat 750 g cream in two portions until stiff. Beat the egg whites also until stiff and pour in 25 g sugar. Squeeze out the gelatine and dissolve. First stir in 6 tablespoons of marzipan cream, then stir into the remaining cream. Immediately fold in the cream and beaten egg white one after the other. Weigh 500 g marzipan mousse and carefully fold in the poppy seed mixture. Spread the poppy seed mousse on the middle cake layer and cover with the top layer. Cover and chill for at least 5 hours, preferably overnight. Put the rest of the marzipan mousse in a wide bowl, smooth it down and put it in a covered cool place. Roast ground and chopped almonds separately in a pan without fat and let them cool down.

3. 3

   Beat the egg whites also until stiff and pour in 25 g sugar. Squeeze out the gelatine and dissolve. First stir in 6 tablespoons of marzipan cream, then stir into the remaining cream. Immediately fold in the cream and beaten egg white one after the other. Weigh 500 g marzipan mousse and carefully fold in the poppy seed mixture. Spread the poppy seed mousse on the middle cake layer and cover with the top layer. Cover and chill for at least 5 hours, preferably overnight. Put the rest of the marzipan mousse in a wide bowl, smooth it down and put it in a covered cool place. Roast ground and chopped almonds separately in a pan without fat and let them cool down. Whip 250 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread cream all around. Press 2/3 of the almonds to the edge. Use an ice-cream scoop to make scoops from the remaining marzipan mousse and place them on the cake. Dip the scoop into lukewarm water in between. Refrigerate the cake for another 2 hours. Shortly before serving, sprinkle with remaining almonds and decorate with chocolate decoration. Serve dusted with icing sugar

4. 4

   Whip 250 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread cream all around. Press 2/3 of the almonds to the edge. Use an ice-cream scoop to make scoops from the remaining marzipan mousse and place them on the cake. Dip the scoop into lukewarm water in between. Refrigerate the cake for another 2 hours. Shortly before serving, sprinkle with remaining almonds and decorate with chocolate decoration. Serve dusted with icing sugar

5. 5

   On 16 pieces:

Nutrition Facts

KCAL
540 kcal

CARBS
45 g

FATS
35 g

PROTEINS
12 g