Snowflake cake

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Melt the butter. Put the biscuits in a freezer bag and crumble them finely with a cake roll. Mix butter and crumbs. Spread the bottom of a springform pan (26 cm Ø) with oil. Spread the crumb mixture on top and press it to a flat bottom. Chill for about 1 hour.

2. 2

   Pour the cherries into a sieve, collecting the juice. Soak gelatine in cold water. Mix quark, mascarpone, sugar, salt and lemon juice for about 3 minutes with the whisks of the hand mixer. Squeeze the gelatine. Dissolve 2 sheets of gelatine. Carefully stir in cherry juice. Add the cherries. Dissolve the remaining gelatine. Mix 1 tablespoon of cream with the gelatine. Quickly stir the gelatine into the rest of the cream. Whip cream until stiff and fold into the cream.

3. 3

   Add the cherries. Dissolve the remaining gelatine. Mix 1 tablespoon of cream with the gelatine. Quickly stir the gelatine into the rest of the cream. Whip cream until stiff and fold into the cream. Pour 1/3 of the cream onto the cake base. Spread the cherries in patches on top. Add the rest of the cream and smooth it down in a dome-shaped form. Chill the cake for at least 3 hours. Crumble the meringue and spread on the cake. Remove cake ring and cut cake into 12 pieces

4. 4

   Pour 1/3 of the cream onto the cake base. Spread the cherries in patches on top. Add the rest of the cream and smooth it down in a dome-shaped form. Chill the cake for at least 3 hours. Crumble the meringue and spread on the cake. Remove cake ring and cut cake into 12 pieces

5. 5

   3 hours 45 minutes waiting time

Nutrition Facts

KCAL
400 kcal

CARBS
29 g

FATS
27 g

PROTEINS
8 g