Snowball cake with marzipan mousse

Name: Snowball cake with marzipan mousse
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 17
Ingredients: 9 eggs (Gr. M), 175 g + 2 tablespoons sugar; 3 packages Vanillin sugar; 75 g flour, 75 g cornstarch; 2 coated Tsp Baking Powder; 300 g Marzipan raw mass; 8-10 Drops of bitter almond aroma; 100 ml milk, 15 gelatine leaves; 1 kg Whipped cream; 1 package (250 g) Poppy seed bakery (ready-to-bake poppy seed filling); 250 g thickened wild cranberries (glass); 100 g chopped almonds; 7-10 Tbsp Chocolate dessert decor and; 1 TEASPOON Icing sugar for decoration; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 17

9 eggs (Gr. M), 175 g + 2 tablespoons sugar
3 packages Vanillin sugar
75 g flour, 75 g cornstarch
2 coated Tsp Baking Powder
300 g Marzipan raw mass
8-10 Drops of bitter almond aroma
100 ml milk, 15 gelatine leaves
1 kg Whipped cream
1 package (250 g) Poppy seed bakery (ready-to-bake poppy seed filling)
250 g thickened wild cranberries (glass)
100 g chopped almonds
7-10 Tbsp Chocolate dessert decor and
1 TEASPOON Icing sugar for decoration
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper
2
Separate 3 eggs. Beat 3 egg whites and 3 tbsp. cold water until stiff, adding 125 g sugar and 2 vanillin sugar. Beat 3 egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Cooling down
3
Separate 6 eggs. Coarsely grate the marzipan. Beat with 6 egg yolks, 50 g sugar and flavour until creamy. Slowly add milk. Soak gelatine in cold water. Whip 750 g cream until stiff. Whip 6 egg whites until stiff, while letting 2 tbsp. sugar trickle in. Squeeze the gelatine and dissolve over a mild heat. Stir in 4 tbsp. marzipan cream, then stir into the remaining cream. Fold in first the cream and then the beaten egg white
4
Weigh 500 g marzipan mousse, fold in the poppy seed baking mixture. Chill the rest of the mousse in a wide bowl. Cut the sponge cake 2x horizontally. Place a cake ring or springform pan rim around the bottom cake base, spread cranberries on top. Place the 2nd cake base on top. Spread poppy seed mousse on top. 3. place the cake base on top
5
lay. Put it in a cold place overnight
6
Roast the almonds without fat, let them cool down. Whip 250 g cream until stiff, pour in 1 p. vanillin sugar. Spread the cake with it. Press 2/3 almonds to the edge. Form balls of the marzipan mousse with an ice-cream scoop or tablespoon and place them on the cake. Chill for about 2 hours. Decorate with the rest of the almonds etc. just before serving