Marshmallow Cake
Super airy, sweet and light chocolate sponge topped with a baked meringue cream and a chocolate glaze.
Nutritionper 100 g›
320
Calories
5g
Protein
40g
Carbs
16g
Fat
Ingredients
| 6 | Egg yolks (for the sponge) |
| 12 с.л. | Sugar, level (for the sponge) |
| 200 мл | Milk (for the sponge) |
| 100 мл | Oil (for the sponge) |
| 6 с.л. | Flour, heaping (for the sponge) |
| 3 с.л. | Cocoa (for the sponge) |
| 1/2 пакет | Baking powder (for the sponge) |
| 1 пакет | Vanilla sugar (for the sponge) |
| 6 | Egg whites (for the cream) |
| 12 с.л. | Sugar (for the cream) |
| 10 с.л. | Sugar (for the syrup) |
| 4 с.л. | Water (for the syrup) |
| 2 | Large chocolate bars (for the glaze) |
| 3 с.л. | Butter (for the glaze) |
Instructions
Sponge
- Beat the egg yolks together with the sugar into a thick cream.
- Add the milk, oil, flour, cocoa and baking powder.
- Beat all the ingredients into a homogeneous mixture.
- Bake in a preheated oven, in a greased and floured tray, at 200°C.
Cream
- Beat the egg whites to stiff peaks.
- Add the sugar and beat again.
Syrup
- Put a pot with 10 tbsp sugar and 4 tbsp water on the stove.
- Let the ingredients come to a boil.
- Pour the ready syrup into the egg whites and beat with a mixer for 10 minutes.
Assembly Take out the baked sponge and reduce the oven to 130°C. Pour the cream over the sponge and bake for another 10 minutes. Immediately after taking the cake out, pour over the glaze made of butter and chocolate melted over a water bath, then cut it into pieces. Refrigerate to set. Super airy, sweet and light!