Easy coconut snowballs with pineapple recipe

Beat the eggs, add vanilla sugar and sugar and mix until fluffy.

In a separate bowl, sift the flour and baking powder. Then slowly fold the dry ingredients into the egg-sugar mixture.

Spread the batter evenly on a baking sheet lined with parchment paper. Bake for about 10 minutes at 200° C in a preheated oven. Then, let the sponge cake cool down.

For the cream, mix the quark with sugar, vanilla sugar, grated coconut and pineapple.

Mix the cream with the agar-agar and whip until stiff. Fold the cream into the quark mixture.

Add the cream and mix it under the small plucked biscuit base. Use your hands to make small snowballs. The balls are then rolled in the remaining desiccated coconut.

Before serving, the snowballs should be refrigerated for at least an hour. They taste best after they have steeped for a few hours.