Sweet Snail Cakes
- For the batter
- 5 eggs
- 150 grams sugar
- 1 packet Vanilla sugar
- 100 grams Pastry flour
- 40 grams cornstarch
- ½ tsp Baking powder
- For the filling
- 150 grams Strawberry Jam
For the batter: Separate eggs. Beat egg yolks, 100 grams (approximately 3.5 ounces) of sugar and vanilla sugar until fluffy. Beat egg whites with remaining sugar until stiff and fold into egg yolk mixture. Combine flour, cornstarch and baking powder.
Fold flour mixture into egg mixture and pour batter onto a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C (approximately 400°F) for about 10 minutes. Remove and release cake onto a tea towel dusted with sugar. Peel off parchment and roll up cake from both of the long sides using the tea towel. Let cool on a wire rack.
Unroll cake, spread with jam and roll up again. Slice into 12 equal portions. Allow front part of roll to be slightly smaller than rear. The front portion will be the head, the rear portion will be the shell.
Smear some jam onto a plate and use to attach the snail.
Combine powdered sugar and a bit of water to create a glaze. Use M&M's as eyes. Attach M&M's to head using powdered sugar glaze.
Use licorice as antennae. Poke licorice into head, dust with powdered sugar and serve.