Snowball Cake

Name: Snowball Cake
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 100 g white chocolate; 50 g Walnuts; 50 g Cornflakes; 4 sheets Gelatine; 200 g Double cream cream cheese; 125 g Edible quark (40 %); 50 g Sugar; 7-10 Tbsp pulp of 1 vanilla pod; 375 g Whipped cream; 100 g thickened cranberries; 1 package Vanillin sugar; 7-10 Tbsp Cinnamon; 7-10 Tbsp Oil; 7-10 Tbsp Disposable piping bag

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

100 g white chocolate
50 g Walnuts
50 g Cornflakes
4 sheets Gelatine
200 g Double cream cream cheese
125 g Edible quark (40 %)
50 g Sugar
7-10 Tbsp pulp of 1 vanilla pod
375 g Whipped cream
100 g thickened cranberries
1 package Vanillin sugar
7-10 Tbsp Cinnamon
7-10 Tbsp Oil
7-10 Tbsp Disposable piping bag

Directions

1
Chop the chocolate and melt over a warm water bath. Chop the walnuts. Mix cornflakes, nuts and chocolate. Press the mixture as a base into an oiled springform pan (20 cm Ø) and chill for about 30 minutes.
2
Soak gelatine in cold water. Mix cream cheese, quark, sugar and vanilla pulp. Whip 125 g cream with the whisks of the hand mixer until stiff. Squeeze the gelatine, dissolve and stir in 4 tbsp. of the cream cheese cream, stir into the remaining cream cheese cream.
3
When it starts to get firm, carefully fold in the cream.
4
Carefully remove the base from the springform pan and place on a plate. Spread the cranberries on the base. Spread the cream cheese cream in a dome-shaped pattern and smooth it down. Chill for at least 2 hours.
5
Whip the rest of the cream until stiff, allowing the vanillin sugar to trickle in. Pour the cream into a piping bag with a small perforated spout. Spray small tips close together on the dome cake. Dust with cinnamon if necessary.