10-Minute Prep Bavarian Snow Cake with Vanilla Pudding & Meringue

10-Minute Prep Bavarian Snow Cake with Vanilla Pudding & Meringue

Ingredients

For the Base

• 200g (1⅔ cups) all-purpose flour
• 100g (7 tablespoons) unsalted butter, softened
• 80g (⅓ cup + 1 tablespoon) granulated sugar
• 1 large egg, room temperature
• 6g (1½ teaspoons) baking powder
• Pinch of salt

For the Filling

• 450g (16 oz) low-fat quark (or cottage cheese, strained)
• 250g (1 cup) sour cream
• 100g (½ cup) granulated sugar
• 3 egg yolks, room temperature
• 1 packet (8g) vanilla sugar (or 1 teaspoon vanilla extract)
• 200ml (¾ cup + 2 tablespoons) whole milk
• 1 packet (37g) vanilla pudding powder (not instant)
• Oil for greasing

For the Meringue Topping

• 3 egg whites, room temperature
• 40g (3 tablespoons) granulated sugar

Detailed Instructions

Step 1: Preparation

1. Preheat oven to 180°C (356°F)
2. Grease a 26cm (10-inch) springform pan
3. Line bottom with parchment paper

Step 2: Make the Base

1. In a large bowl, cream softened butter and sugar until light
2. Beat in egg until well combined
3. Sift together flour and baking powder
4. Gradually mix dry ingredients into butter mixture
5. Knead briefly until smooth dough forms
6. Press evenly into prepared pan, creating a 1-inch rim up the sides

Step 3: Prepare the Filling

1. In a large bowl, whisk quark until smooth
2. Add sour cream, sugar, egg yolks, and vanilla sugar
3. In a separate bowl, whisk milk with pudding powder until smooth
4. Combine both mixtures until well blended
5. Pour over prepared base

Step 4: First Bake

1. Bake for 50 minutes until filling is set but still slightly wobbly
2. Don’t open oven door during baking

Step 5: Meringue Topping

1. Beat egg whites until foamy
2. Gradually add sugar while beating
3. Continue until stiff, glossy peaks form
4. Carefully spread over warm cake
5. Create decorative peaks with spatula
6. Bake additional 10 minutes until lightly golden

Pro Tips

• All ingredients should be at room temperature
• Don’t overwork the base dough
• Strain cottage cheese if using instead of quark
• Ensure bowl is grease-free when making meringue

Storage

Best served same day. Can be refrigerated for up to 3 days, though meringue may soften.

Nutritional Information

Per serving (1/12 of cake):

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugar: 25g
• Protein: 9g