For my mother I made this strawberry and marshmallow cake today:
It ain't no looker in the bunch, but was tasty.
Recipe
Flan case
4 eggs
1.2 dl sugar
1.8 dl flour (plus 2 tablespoons)
2/8 teaspoon baking powder
50 grams marshmallows
1 ml cardamom
The rest
1 marzipan lid
3 dl heavy whipping cream
400 grams fresh strawberries
200 grams marshmallows
1 decently sized rhubarb stalk
6 dl water
1 regular sized bag of pectine
1/4 bar of dark chocolate
Directions
1. Preheat the oven to 190° C /375° F. Prepare a sponge cake baking pan by spraying it with flour-infused oil. It's important the pan is of this kind:
2. Break the eggs into a large mixing bowl and add the sugar. Beat the eggs (with an electric mixer) and sugar together until the egg mixture has become very thick and turned a very pale yellow.
3. Heat 50 grams of marshmallows until they are brown and can be turned into a paste. Add this paste to the egg mixture.
Note: You have to work very fast here for the marshmallow paste hardens very quickly. I heated the marshmallows in the oven, but it should be possible in a water bath on the stove as well.
4. Sift the flour, baking powder and cardamom together. Use a spoon or spatula to fold the flour into the egg mixture, one third at a time.
5. Pour the mixture into the baking pan. Use a spatula to spread it evenly if required.
6. Bake for 25 minutes until the top is golden brown.
7. Let the cake cool for at least two minutes if you have already prepared the filling. If you haven't prepared the filling simultaneously, proceed to next step and leave the cake for now.
8. Cut each strawberry into four pieces, remove the leaves if necessary. Put the strawberries in a pot and add 6 dl water.
9. Let the strawberries cook on medium heat until they are soft. Then use a potato masher to turn them into a paste. Then while stirring add the pectine.
10. Let the strawberries and pectine cook for one minute, then add the sugar (also while stirring). Let cook until it has hardened. Pour this sauce into a bowl.
11. Now it's time to do the whipping cream. First, roast the rhubarb stalk until it becomes a bit brown. Then finely cut and then chop it into a paste.
12. Put the rhubarb paste in a bowl and add the whipping cream. Beat the whipping cream (with an electric mixer) until it becomes fluffy.
13. Place the cake on a large plate where you have easy access to it and room to rotate and move it.
14. Repeat step 3 but now with the remaining marshmallows (200 grams). First, add enough marshmallow paste so it fills about half of the hole in the center of the cake. Then evenly spread the rest of the marshmallow paste around the cake until it is fully covered. Then let the paste harden.
15. Pour the strawberry sauce into the hole in the center of the cake. Try to cover the top of the cake as well without the sauce flowing over on the sides.
16. Now it's time to cover the marshmallow layer of the cake, with whippping cream. Make the cover smooth and try to get every part covered.
17. Grate dark chocolate on the top of the cake. Don't be skimpy.
18. Place the marzipan lid carefully over the cake. And you are done.
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