Snowflake Cake

Name: Snowflake Cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 400 g Marzipan raw mass; 7 Eggs (Gr. M); 7-10 Tbsp Salt; 3 sheets white gelatine; 250 g Mascarpone; 500 g Low-fat curd; 75 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2 (200 g each) Cup of whipped cream; 3-4 Tbsp flaked almonds; 75 g finished meringue shells; 7-10 Tbsp Icing sugar; 7-10 Tbsp sugar star, silver and gold beads

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
400 g Marzipan raw mass
7 Eggs (Gr. M)
7-10 Tbsp Salt
3 sheets white gelatine
250 g Mascarpone
500 g Low-fat curd
75 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
2 (200 g each) Cup of whipped cream
3-4 Tbsp flaked almonds
75 g finished meringue shells
7-10 Tbsp Icing sugar
7-10 Tbsp sugar star, silver and gold beads

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Coarsely grate marzipan, mix with 2 eggs and 1 pinch of salt with a hand mixer. Stir in 5 eggs one by one, then beat for about 15 minutes until creamy. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes (cover after approx. 30 minutes). Let them cool down
2
Soak the gelatine in cold water. Mix mascarpone, quark, sugar, vanillin sugar and lemon peel briefly. Whip 200 g cream until stiff. Squeeze out the gelatine, dissolve at low heat. Stir in 3 tbsp. quark cream, then stir into the remaining cream. Fold in the cream. Chill for about 20 minutes until it starts to gel. Spread it on the floor like a dome. Chill for approx. 3 hours.
3
Roast the almonds without fat, let them cool down. Crumble meringue coarsely. Whip 200 g cream until stiff. Spread the cake with it. Decorate with almonds, meringue, icing sugar etc.