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- Serves: 12 persons
- 200 gwhite chocolate
- ½ dlfull cream
- 250 ghalf-fat quark
- 4 ½ dlfull cream
- 1light sponge cake base
- 40 gcoconut flakes
- somesugar sprinkles
- somewhite chocolate balls
Step 2Break 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.
Step 4Beat 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.
Step 6Spread 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.
Step 7To decorate
Step 8Pipe cream peaks on top of the cake using the chilled cream, sprinkle dessicated coconut over the cake, decorate with sugar sprinkles and chocolate balls.