Raspberry Snowballs Schneeballen

These raspberry snowballs are the ultimate treat when you want something light yet celebratory The combination of cloudlike whipped cream soft sponge cake and bursts of berry make every bite feel special Whether it is for a festive gathering or just a family weekend dessert these snowballs always disappear fast in my house

I remember making these for the first time during a holiday with my kids They decorated them with coconut and laughed the whole way through It turned a quiet winter afternoon sweetly memorable

Ingredients

• Eggs: provide the lift and airy texture in the sponge cake Look for fresh large eggs for best results
• Sugar: brings both sweetness and tenderness to the cake as well as the whipped cream Extra fine sugar dissolves best in batters
• Pure vanilla extract: gives depth Use real vanilla if you can find it for richer flavor
• Gluten free flour blend or regular all purpose flour: for a classic sponge Choose a blend with rice flour for better texture
• Baking powder: is essential for a light delicate crumb Always check the expiration date for leavening power
• Salt: highlights other flavors in both cake and cream Opt for fine sea salt for even distribution
• Frozen raspberries defrosted: bright flavor and juiciness You can use fresh in season for extra fragrance
• Powdered gelatin: holds the snowballs together for perfect bite Test the gelatin first if it has been sitting in the pantry a while
• Whipping cream: gives the snowballs their creamy light structure Choose cream with at least 33 percent fat for stable peaks
• Shredded unsweetened coconut: provides crunchy contrast and traditional snowy look Choose medium grade coconut for even coverage

Step-by-Step Instructions

Make the Sponge Cake:

Preheat your oven to 350 degrees Fahrenheit Grease a nine inch springform pan and fit the bottom with parchment paper Crack the eggs into a stand mixer bowl with salt and sugar Whip on high for ten minutes until the mixture is pale yellow and tripled in volume Add vanilla extract during the last two minutes Sift the flour and baking powder over the egg mixture Gently fold with a spatula only until combined a few streaks of flour are fine Pour the batter into your prepared pan Bake for twenty five to thirty minutes Test the cake by gently pressing the center with your finger It should spring back Let cool for five minutes before running a knife around the edge Invert onto a rack Peel off the parchment and cool completely Slice the cooled cake in half Use one half cut into cubes for the snowballs The rest can be wrapped and frozen up to six months

Prepare the Raspberry Gelatin:

Take two tablespoons juice from defrosted raspberries If needed add a splash of water to make the volume Sprinkle powdered gelatin over juice Stir well Let gelatin stand ten minutes to bloom Melt and dissolve gelatin by microwaving ten to fifteen seconds or by setting the bowl over simmering water Allow mixture to cool to room temperature

Whip the Cream and Prepare the Base:

Whip cold cream in a large bowl with sugar and vanilla Beat until soft peaks form Slowly add your raspberry gelatin mixture Continue to whip until stiff peaks hold their shape Gently fold in the defrosted raspberries including any juice Take care not to deflate the mixture

Add Cake Cubes:

Fold in the cubed sponge cake The creamy mixture should coat every piece

Form the Snowballs:

Pour the coconut into a shallow bowl Using an ice cream scoop or a generous spoon take about a third cup portion Place into coconut and use your fingers to roll and shape gently Each ball should be well coated but handled softly Place each ball into a cupcake liner Repeat to use all the mixture

Chill and Serve:

Refrigerate the snowballs for at least one hour to allow them to firm up For best result chill two to three hours Serve cold and enjoy

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The raspberries are my favorite layer as they offer a burst of tartness which pairs perfectly with delicate sponge I always save a few berries to press in just before rolling for brighter color My kids call it the treasure inside

Storage Tips

Store snowballs in a single layer in an airtight container in the refrigerator for up to five days Do not stack as they are delicate and can lose their shape Paper cupcake liners help protect each portion from sticking or drying out

Ingredient Substitutions

If you do not have raspberries try strawberries or mixed berries for a different twist Plain vanilla snowballs are also classic Just use water for the gelatin and increase the vanilla extract You can swap gluten free flour for standard all purpose and the recipe will work equally well

Serving Suggestions

These look beautiful arranged on a festive platter for showers holiday tables or afternoon tea For extra flair dust with a bit more coconut before serving They pair well with coffee or sparkling wine

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Cultural Context

Schneeballen or snowballs are a festive German treat traditionally crisp but this version is pillowy and delicate My family finds it easier and more kid friendly to assemble and it preserves all the old world charm

Recipe FAQs

→ What is the texture of Raspberry Snowballs?

They are light and fluffy with creamy centers, soft sponge cake, and a delicate coconut coating for a gentle crunch.

→ Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used. Just mash and strain them to collect enough juice for the gelatin mixture.

→ Do these snowballs need to be chilled before serving?

Chilling is essential to firm up the snowballs and help the flavors and textures meld together beautifully.

→ Is this dessert suitable for gluten-free diets?

Yes, by using a gluten-free flour blend for the sponge cake base, the dessert is completely gluten-free.

→ How long do Raspberry Snowballs keep in the refrigerator?

They stay fresh for up to five days when stored covered in the refrigerator, making them great for advance preparation.

→ Can I make a plain vanilla version?

For a vanilla variation, simply omit the raspberries and use more vanilla extract in the whipped cream mixture.