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|200 g||white chocolate|
|½ dl||full cream|
|250 g||half-fat quark|
|4 ½ dl||full cream|
|1||light sponge cake base|
|40 g||coconut flakes|
|some||white chocolate balls|
- 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.
- 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.
- 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
- 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.
- 12 persons