Snowflake Cake

Name: Snowflake Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 400 g Marzipan raw mass; 7 Eggs (size M); 50 g flaked almonds; 3 sheets Gelatine; 250 g Mascarpone; 500 g Low-fat curd; 70 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package Vanillin sugar; 400 g Whipped cream; 75 g finished meringue; 1 TEASPOON Silver beads; 1 TEASPOON Gold Pearls; 1 TEASPOON Sweet little star; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

400 g Marzipan raw mass
7 Eggs (size M)
50 g flaked almonds
3 sheets Gelatine
250 g Mascarpone
500 g Low-fat curd
70 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 package Vanillin sugar
400 g Whipped cream
75 g finished meringue
1 TEASPOON Silver beads
1 TEASPOON Gold Pearls
1 TEASPOON Sweet little star
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Roughly grate the marzipan. Mix the marzipan and 2 eggs with the whisk of the hand mixer until smooth. Stir in 5 eggs individually. Stir the mixture until creamy for about 15 minutes. Grease a springform pan (26 cm Ø) and dust with flour. Pour in the mixture.
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes (after approx. 30 minutes cover with aluminium foil if necessary). Remove the cake from the oven. Put the flaked almonds on a baking tray and bake in the oven for about 7 minutes until golden brown. After about 10 minutes, carefully remove the cake from the tin and let it cool down on a cake rack. Soak the gelatine in cold water. Mix mascarpone, quark, sugar, lemon peel and vanillin sugar. Whip 200 g cream until stiff. Squeeze the gelatine and release. Mix with 3 tablespoons of quark cream. Stir into the remaining cream. Fold in the cream, chill the cream for about 20 minutes until it starts to gel. Then spread the cream on the floor in a dome-shaped pattern using a pallet and refrigerate for approx. 3 hours.
3
Squeeze the gelatine and release. Mix with 3 tablespoons of quark cream. Stir into the remaining cream. Fold in the cream, chill the cream for about 20 minutes until it starts to gel. Then spread the cream on the floor in a dome-shaped pattern using a pallet and refrigerate for approx. 3 hours. Whip 200 g cream until stiff and spread the cake evenly all around. Roughly chop the meringue and sprinkle on the edges and surface. Decorate with silver and gold pearls, stars and almonds and dust with icing sugar