Snowball cake
60 mins
60 mins
Ingredients
- 3 Eggs
- 3 Table lukewarm water
- 150 g sugar + 2 tablespoons of sugar
- 7-10 Tbsp 5 P. Vanillezucker
- 60 g Flour
- 60 g Cornstarch
- 1 Teel. Baking soda
- 12 sheets Gelatine
- 2 can(s) Tangerines
- 3 (600 g) Mug of sour cream
- 1/2 l Cream
- 2 Bag beverage powder orange
- 1 Essl. chopped pistachios
Directions
- 1
Preheat oven to 180° convection. Beat 3 eggs with 3 tablespoons of lukewarm water until frothy. Add 150 g sugar and 1 p. vanilla sugar. Fold in flour, starch and baking powder. Pour into a springform pan and bake for about 30 minutes.
- 2
Let it cool down. Place a cake ring around the base.
- 3
Drain the mandarins - collect the juice. Soak 6 sheets of gelatine in cold water. Sour cream, 2 P. Van. sugar and 2 tablespoons of sugar, as well as 1/8 l tangerine juice. Dissolve the gelatine - 3 tablespoons to equalize the temperature.
- 4
of the cream into the gelatine. Then stir the gelatine into the cream. Carefully fold in the mandarins. Spread the mixture on the base. Chill for about 2 hours.
- 5
Soak 6 sheets of gelatine in cold water. Add the cream with 3 P. Van. Whip the sugar until stiff. Sprinkle in the drink powder and stir in. Dissolve the gelatine and stir 3 tbs. cream into the gelatine again.
- 6
Then fold the gelatine into the cream. Chill the mixture for about 2 hours.
- 7
Form balls with an ice-cream scoop and place them on the sour cream - dipping the scoop into hot water from time to time. Sprinkle the cake with chopped pistachios before serving.
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