Elke Vihl from Sontheim
Our recipe for a snowball cake is perfect for a winter afternoon at the coffee table. Here we show you how you can succeed even if you are new to Bach.
This baking recipe comes from issue 12 of the magazine frosting. More recipes from the cakes & tarts category can be found here.
Snowball cake recipe: preparation and ingredients
For the bottom, put the speculoos in a freezer bag, close and finely crumble with a rolling pin. Put the crumbs in a bowl.
Melt the butter, add to the crumbs and stir well. Place a springform rim or cake ring on a cake plate lined with cake lace or baking paper. Spread the speculoos mixture in it and use a spoon to press it down firmly to form a base. Then put it in the fridge.
For the cream, soak the gelatine according to the instructions on the packet. Mix the mascarpone, quark, honey, cinnamon and sugar together. Gently squeeze out the gelatine and dissolve in a small saucepan over low heat while stirring. Mix the dissolved gelatine with about 4 tablespoons of the mascarpone mixture, then stir the mixture into the remaining mascarpone mixture. As soon as the mixture begins to thicken, whip the cream until stiff and fold in.
Spread the cream on the floor and smooth it out. Put the cake in the refrigerator for 2-3 hours. Before serving, remove the springform rim or cake ring and dust the cake with cocoa.