strawberry marshmallow cake

COOK TIME
120 mins

TOTAL TIME
360 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a springform pan (24 cm Ø). Finely grate 200 g chocolate.

2. 2

   Cream 250 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one after the other. Mix flour, cocoa, baking powder and grated chocolate. Alternately stir the milk into the butter and egg cream. Fill the dough into the mould and smooth it down. Bake in a hot oven for about 1 hour. Remove and let cool on a cake rack.

3. 3

   Soak gelatine in cold water. Wash and clean 350 g strawberries. Dice 100 g very finely, puree the remaining fruit. Stir mascarpone with marshmallow cream until smooth. Stir in the puree evenly. Squeeze out the gelatine and dissolve carefully in a small pot at low heat. Stir in 3 tablespoons of cream, then stir into the remaining cream. Fold in the strawberry cubes.

4. 4

   Remove the base from the mould and cut in half horizontally. Place the lower cake base on a cake plate. Good 1⁄3 Spread cream on top. Place the upper cake layer on top. Pour some cream for a large tuff into a piping bag with a large star-shaped spout and set aside. Spread the rest of the cream all around the cake. Chill for about 1 hour.

5. 5

   Heat the cream. Chop 150 g chocolate and melt in the hot cream while stirring. Let the icing cool down. Carefully spread the icing on the cake from the middle out so that it runs down the edge of the cake. Refrigerate the cake again for about 1 hour.

6. 6

   Wash 2 strawberries and dab dry. Spray cream from the piping bag as tuff onto the cake. Decorate with the strawberries.

7. 7

   If you want to save a few calories, replace 500 g of mascarpone with the same amount of low-fat curd. Then use 1 leaf of gelatine more for the cream.

Nutrition Facts

KCAL
580 kcal

CARBS
46 g

FATS
39 g

PROTEINS
8 g