Engelskuchen mit Marshmallows

Name: Engelskuchen mit Marshmallows
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 125 g Flour; 275 g Sugar; 10 Protein (room temperature); 1 coated Tsp Tartaric acid baking powder; 1 package Vanillin sugar; 250 g Icing sugar; 3-4 Tbsp Lemon juice; 7-10 Tbsp red food colouring; 2 TABLESPOONS Coconut flake; 3 large + 25 small marshmallows; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

125 g Flour
275 g Sugar
10 Protein (room temperature)
1 coated Tsp Tartaric acid baking powder
1 package Vanillin sugar
250 g Icing sugar
3-4 Tbsp Lemon juice
7-10 Tbsp red food colouring
2 TABLESPOONS Coconut flake
3 large + 25 small marshmallows
7-10 Tbsp Fat and flour

Directions

1
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.
2
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
3
waiting time approx. 1 1/2 hours