These light, fluffy balls of whipped cream, sponge cake, and raspberries are a charming take on the German Schneeballen. They make an elegant, airy dessert for Easter, Valentine’s Day, Mother’s Day, Christmas, afternoon tea, or a memorable contribution to a bake sale or potluck. They’re also easy to make gluten-free.
Little balls of fluff. Pink clouds. Heavenly bites. Bunny tails. Angel bombs. Cherub cheeks. Berry bubbles. Fairy pillows.
Call them whatever you like—one bite and these delicate confections will turn a smile into a satisfied sigh. Cubes of light sponge cake are held together by softly whipped cream lightly brightened with raspberry. A coating of shredded coconut gives a pleasantly crisp contrast and the snowball look that inspired the name.
Arrange a tray of Raspberry Snowballs and they’ll vanish fast. They’re irresistible.
These are a variation of the German Schneeballen, though smaller and different from the large deep-fried version popular in Rothenburg ob der Tauber. The recipe here follows the vanilla-style Schneeballen from the Black Forest region—whipped cream and cake combined—adapted from a family recipe I received from a German friend. The raspberries are my twist, adding fresh berry flavor and a gentle pink hue.
The result is feather-light and melt-in-your-mouth—each snowball is a few delicate bites—but they hold their shape well and make an elegant, not-too-heavy finish to any meal.
What You’ll Need
The sponge cake base, called a Biscuitboden in German, is a straightforward sponge. You can whip yolks and whites separately or beat whole eggs with sugar for a single-bowl method; the latter is simpler but requires beating the eggs on high for 8–10 minutes until pale and very fluffy. While the eggs beat you can prepare the remaining ingredients.
How to Make Raspberry Snowballs (Schneeballen)
Begin by baking a Biscuitboden—the fluffy sponge that forms the base. You’ll use about half the cake for the snowballs; save the other half to serve simply with berries and cream or wrap and freeze for later.
Bake the sponge in a springform pan and let it cool completely before using.
Mix a small amount of the reserved raspberry juice with powdered gelatin and warm gently until dissolved. Whip cream with sugar and vanilla, then pour in the dissolved raspberry gelatin while whipping so the cream sets with a gentle raspberry flavor. Fold in the raspberries as well.
Cut the cooled sponge into small cubes and gently fold them into the raspberry cream until evenly distributed.
Portion the mixture with an ice cream scoop or large spoon into a bowl of shredded coconut, then roll each portion gently to coat. Shape carefully—these are soft—and place each snowball into a paper cupcake liner. Chill for at least an hour to firm up; they are best after 2–3 hours.
Handle each ball gently as you roll it in coconut. Place the finished Schneeballen in paper liners and chill. They keep well chilled and make an attractive plated dessert.
These are lovely for Easter, Mother’s Day, afternoon tea, Valentine’s Day, or a birthday. Double the recipe using the whole sponge when you need to serve a crowd—perfect for bake sales, church potlucks, or large family gatherings.
Can Schneeballen be Made Ahead?
Yes. Schneeballen are ideal for make-ahead entertaining. They benefit from chilling for at least 2–3 hours so the cake softens slightly as it absorbs the cream, and they can be prepared up to 24 hours in advance. Store them in a single layer in their paper liners inside a sealed container in the refrigerator; they will keep for up to five days.
They also freeze well. Place in a sturdy, covered container in a single layer and store frozen for up to three months. Thaw in the refrigerator before serving.
Guten Appetit!
Raspberry Snowballs (Schneeballen)
Margaret Bose Johnson
Ingredients
for the Biscuitboden (sponge cake base):
- 4 large eggs
- ⅛ teaspoon salt
- ½ cup (100 g) sugar
- 1 teaspoon pure vanilla extract
- 1 cup (140 g) gluten-free flour blendor regular flour
- 1 teaspoon baking powder
for the Schneeballen (snowballs):
- ½ of a baked Biscuitboden, recipe above (about 4 cups cubed)
- 6 ounces (170 g / 1½ cups) frozen raspberries, defrosted, juice reservedor fresh
- 1¼ teaspoons powdered gelatin
- ⅓ cup (35 g) sugar
- ½ teaspoon pure vanilla extract
- 2 cups (480 ml) whipping cream (minimum 33% fat)
- 1½ cups medium, unsweetened shredded coconut
Instructions
to make the Biscuitboden:
-
Preheat oven to 350°F (180°C). Grease a 9–9½-inch (23–25 cm) springform pan and line the bottom with parchment.
-
Beat eggs, salt, and sugar on high speed for 10 minutes until very light, fluffy, and pale yellow. Add vanilla near the end.
-
Sift flour and baking powder over the eggs and fold gently until just combined; a few streaks of flour are okay.
-
Scrape batter into the pan and bake 25–30 minutes, until the center springs back when lightly pressed.
-
Cool 5 minutes in the pan, run a knife around the edge, invert onto a rack, remove parchment, and cool completely.
-
Cut the cake in half; use half for the snowballs and reserve or freeze the other half (well wrapped) for up to 6 months.
to make the Schneeballen (snowballs):
-
Reserve about 2 tablespoons of juice from defrosted raspberries (a little pulp is fine). If needed, top up with water. Sprinkle the juice with gelatin, stir, and let sit 10 minutes to bloom.
-
While gelatin blooms, cut the cake into ½-inch (1 cm) cubes and set aside.
-
Warm the raspberry- gelatin mixture just until dissolved (10–15 seconds in the microwave or over simmering water) and let cool slightly.
-
Whip cream with sugar and vanilla to soft peaks, then pour in the raspberry-gelatin and continue whipping to stiff peaks.
-
Fold in the defrosted raspberries and any remaining juices (or mashed fresh raspberries and juice).
-
Gently fold the sponge cubes into the raspberry whipped cream. Transfer to a larger bowl if needed to combine easily.
-
Put shredded coconut in a shallow bowl and set out 16 paper cupcake liners.
-
Scoop roughly ⅓ cup (60 ml) portions with an ice cream scoop or large spoon, drop into the coconut, and roll gently to coat and shape. Place each ball into a muffin cup and repeat until all mixture is used.
-
Chill at least 1 hour (best 2–3 hours). They can be made up to 24 hours ahead and stored in a single layer in a sealed container in the refrigerator.
-
Stored covered and chilled, the snowballs keep for up to 5 days.
Notes
Variation: Plain Vanilla Snowballs — omit raspberries, use 2 tablespoons water to soften the gelatin, and increase vanilla in the whipped cream to 1 teaspoon.