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

I’m excited to share my recipe for this spectacular three-layer cake that combines a buttery shortbread base, luxurious quark-vanilla filling, and a cloud-like meringue topping. This traditional German-inspired dessert, known as “Schneetorte” in some regions, has been modernized for busy home bakers while maintaining its classic charm and decadent taste.

Why This Recipe Works

The genius of this cake lies in its distinct layers: a crisp, cookie-like base that supports a creamy quark-pudding filling, all crowned with a glossy, snow-white meringue. The contrast in textures and the balance of sweetness make this cake absolutely irresistible.

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

Yield: One 26cm (10-inch) cake
Prep Time: 10 minutes
Bake Time: 60 minutes
Total Time: 1 hour 10 minutes plus cooling

This magnificent snow cake combines the best of German baking traditions: a perfectly balanced sweetness, creamy filling, and that show-stopping meringue top. While the actual baking time is longer, the hands-on prep takes just 10 minutes, making it perfect for busy bakers who want to create something truly special. The combination of the crisp base, creamy filling, and light meringue creates a dessert that’s sure to become a family favorite.