Raspberry Snowballs Schneeballen (Print-Friendly Version)

Light balls of whipped cream, sponge cake, raspberries, and coconut make a perfect sweet bite.

# Ingredients:

→ Biscuitboden (sponge cake base)

01 - 4 large eggs
02 - ⅛ teaspoon salt
03 - ½ cup (100 g) sugar
04 - 1 teaspoon pure vanilla extract
05 - 1 cup (140 g) gluten-free flour blend or regular flour
06 - 1 teaspoon baking powder

→ Schneeballen (snowballs)

07 - ½ of a baked Biscuitboden, 4 cups cubed
08 - 6 ounces (170 g/1½ cups) frozen raspberries, defrosted, juice reserved or fresh raspberries
09 - 1¼ teaspoons powdered gelatin
10 - ⅓ cup (35 g) sugar
11 - ½ teaspoon pure vanilla extract
12 - 2 cups (480 ml) whipping cream (minimum 33% fat)
13 - 1½ cups shredded unsweetened coconut

# Steps:

01 - Preheat the oven to 180℃. Grease a 23 or 25 cm springform pan and line the bottom with parchment paper. Beat eggs, salt, and sugar in a stand mixer on high speed for 10 minutes until pale and fluffy. Add vanilla near the end of mixing. Sift flour and baking powder over the mixture and gently fold until just combined. Pour batter into the prepared pan. Bake for 25-30 minutes, until the top springs back when pressed. Cool for 5 minutes, run a knife around the edge, invert onto a rack, and let cool completely. Cut in half, reserving half for the snowballs.
02 - Drain 2 tablespoons of juice from defrosted raspberries or mash fresh raspberries and sieve 2 tablespoons of juice. Sprinkle gelatin over the juice and let sit for 10 minutes. Gently heat to dissolve the gelatin and cool slightly. Whip cream with sugar and vanilla until soft peaks form. Slowly add gelatin mixture while whipping until stiff peaks form. Fold in remaining raspberries and their juices. Add cubed sponge cake and fold gently to combine.
03 - Place shredded coconut into a shallow bowl and prepare 16 paper cupcake liners. Scoop out approximately ⅓ cup (60 ml) of the mixture with an ice cream scoop or spoon, gently roll in coconut to coat, and shape into balls. Place each snowball into a cupcake liner.
04 - Chill snowballs for at least 1 hour to firm up. For best results, chill for 2-3 hours before serving. Snowballs can be stored in a single layer in an airtight container in the refrigerator for up to 5 days.

# Notes:

01 - Serving the snowballs in cupcake liners makes them easier to handle and prevents coconut from dropping off.

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