Coconut Snowball Cakes: Mini Sponge Sandwiches With Vanilla Cream and Currant Jam, Rolled in Coconut

Instructions

1. Separate the egg whites from the yolks into two separate bowls. Add a pinch of salt to the whites and whip them to stiff peaks.

2. Add the granulated sugar and vanilla sugar to the yolks. Beat for several minutes, until you have a thick, pale foam.

3. Gently fold the yolk foam into the whipped egg whites. Add the sifted flour and baking powder and carefully fold in with a whisk so the batter stays light and airy.

4. Spread the batter evenly with a spatula over a large baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (180°C) on the convection setting for exactly 10 minutes.

5. Right after baking, turn the sponge out onto a clean kitchen towel, carefully peel off the parchment paper and let the sponge cool completely.

6. For the cream, beat the softened butter with the powdered sugar for about 5 to 6 minutes, until it turns white and fluffy.

7. Beat the cooled vanilla pudding into the butter mixture a spoonful at a time on low speed. The pudding and the butter must be at the same room temperature.

8. Fill part of the cream and the currant jam into two separate piping bags with a thinly snipped tip. Keep the rest of the cream aside for coating the finished cakes.

9. From the cooled sponge, cut small rounds with a round cutter and set the scraps aside.

10. Lay half of the rounds on a tray. Pipe a thin ring of buttercream around the edge of each round and pipe currant jam into the center. Add a small dot of cream on top of the jam and cover with a second round.

11. Chill the filled cakes in the refrigerator for 30 minutes, so the cream firms up and the cakes set.

12. Spread the chilled cakes on the sides and tops with a thin layer of the reserved vanilla buttercream using an offset spatula.

13. Roll the cakes thoroughly in shredded coconut on all sides and arrange them on a serving platter.