Snow cake

Snow cake

30 Min. Active
1 hr 30 Min. Total
368 kcal per piece
vegetarian
Nutritional value / piece: Fat: 25 g, Carbohydrate: 29 g, Protein: 6 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Measuring cup
  • Mixer
  • Pan
  • Rubber spatula
  • Timer
  • Piping bag with a serrated nozzle
  • Kitchen scales

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chocolate

200 g white chocolate
½ dl full cream
250 g half-fat quark

Mixture

4 ½ dl full cream

Cake

1 light sponge cake base (approx. 320 g)

To decorate

40 g coconut flakes
some sugar sprinkles
some white chocolate balls
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How it's done

The kids can help at the marked areas .

Chocolate

200 g white chocolate
½ dl full cream
250 g half-fat quark

Break the chocolate into pieces. Heat the cream in a pan. Remove the pan from the heat, add the chocolate, briefly leave to stand, stir until smooth. Mix in the quark.

Mixture

4 ½ dl full cream

Beat the cream until stiff, carefully fold into the chocolate.Transfer approx. 50 g to a piping bag with a serrated nozzle (approx. 10 mm in diameter). Refrigerate both for approx. 30 mins.

Cake

1 light sponge cake base (approx. 320 g)

Spread half of the cream over the sponge base, cover with the top half of the sponge, spread the remainder of the cream on top. Spread around the sides. Chill for approx. 30 mins.

To decorate

40 g coconut flakes
some sugar sprinkles
some white chocolate balls

Pipe cream peaks on top of the cake using the chilled cream, sprinkle dessicated coconut over the cake, decorate with sugar sprinkles and chocolate balls.

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