These delicious “snow balls” are a typical Danish cake, but it’s also very popular here in Norway. I use the recipe from my favorite Danish pastry chef Mette Blomsterberg which gives a perfect result! And to make these is much more easy as you would think, so no reason not to try. You can make them with just plain foam or add e.g. freeze dried raspberries or vanilla. The only “special” thing you need is a thermometer. There will be some egg yokes left which is a perfect excuse to make ice cream. Enjoy!
- 100 gr icing sugar
- 60 gr egg whites
- 300 gr raw marzipan
- 250 gr sugar
- 75 gr water
- 110 gr glucose or honey
- 140 gr egg whites
- 15 gr sugar
- 1 tsp. icing sugar
- 75 gr cocoa butter
- 500 gr dark chocolate (I use one with 64% cocoa)
For decoration: coconut flakes, freeze dried raspberries, chopped pistachio nuts.
- Almond base:
Mix icing sugar and egg whites in a bowl and add this little by little to the marzipan you already roughly chopped and put in a kitchen machine (of course you can du by hand). Mix until even batter. Pour the mixture into a piping bag with a 10-12mm tip, star or circle shaped.
- Pipe out cakes about 5 cm on a tray with grease proof paper. Bake in pre-heated oven to 190 degC for 10 min until golden brown. Remove and cool down.
Add water, sugar and glucose/honey in a pan and boil until 117 degC. While boiling, add 15 gr sugar and egg whites into a kitchen machine and whip slightly.
- While whisking, pour sugar water into egg whites, avoid hitting the whiskers itself. Set kitchen machine on maximum speed and whip until stiff . If you would like to add some flavors, now is the time.
- Pour the foam into a piping bag with a circle tip about 20mm. Pipe in high peaks on each almond base. Make sure it sticks to the base otherwise it will fall off during dipping into chocolate.
- Place them cold.
- Chocolate tempering:
Chop the chocolate and cocoa butter. Melt just above half of the finely chopped chocolate/cocoa butter over water bath to approx. 48-50 degC. Pour the other half of chocolate into a separate bowl with a suitable size for dipping.
- Add 2/3 of the melted chocolate into the other bowl with the rest of the chocolate. Let them melt together. Only add the rest of the meted chocolate they does not melt together. The temperature must now NOT exceed 34 degC! Never try to heat up this melted chocolate again. But if it stiffens quickly, you can add more of the 48-50 degC chocolate. Sprinkle some coconut flakes, chopped pistachio, freeze dried raspberries etc on top if you like.
- Dip the cakes in chocolate and cool down.
- If there are any remains of the chocolate, keep it for other use like in cookies, hot chocolate etc..