Sift flour and 75 g sugar 3 times. Beat the egg whites in a large (!) bowl until very stiff, adding baking powder, vanillin sugar and gradually pour in 200 g sugar. (The mixture must be very firm.) Using a whisk, carefully fold in the flour-sugar mixture. Grease the springform pan with the cane base insert (26 cm Ø) and dust with flour. Pour the mixture into the form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Take out and let cool slightly in the mould. Turn the mould upside down and let it cool down completely.
Remove the cake from the mould. Mix icing sugar and lemon juice to a smooth glaze and turn pink. Cover the cake with it. Sprinkle with coconut flakes. Cut large marshmallows in half. Put small and large marshmallows on the icing and let them get firm
waiting time approx. 1 1/2 hours