Homemade sponge cake is a great option for a festive feast. A cake with a layer of meringues and marshmallows always enjoys well-deserved attention on the table. The cake turns out to be tall, fluffy, fragrant and melts in your mouth.
It is necessary
- - 9 pcs. eggs
- - 2 tbsp. Sahara
- - 1, 5 Art. flour
- - 1 tsp vanilla sugar
- - 4 tablespoons cherry jam
- - 200 gr. marshmallow
- - 1 tbsp. cold water
- - 2 tsp cognac
- - 250 gr. butter
- - 1 can of boiled condensed milk
- - 100 gr. dark chocolate
- - 100 gr. peanuts
Instructions
Step 1
Let's make a biscuit. To do this, carefully separate 5 yolks from the proteins and beat with a glass of sugar and vanillin. The mixture should expand and turn white. In a separate bowl, beat the egg whites with a mixer on medium speed until light and fluffy. Add sugar in a thin stream and beat the whites well.
Step 2
Add some of the whipped proteins to the yolk mass, mix. Add the sifted flour and mix well. Then add the remaining whipped egg whites to the dough and mix gently.
Step 3
Lightly grease the baking dish and cover with parchment. We fill the form with dough by 2/3, as the biscuit will increase in volume during baking. We put the biscuit to bake for 20-30 minutes at a temperature of 180 degrees. We take out the finished biscuit from the oven and carefully cut it horizontally into two cakes.
Step 4
Let's prepare the syrup. Mix the jam with 1 tbsp. water, heated in a water bath. Pour in brandy and stir well. Soak the biscuit cakes with syrup. Beat 4 egg whites with the remaining sugar and place a few meringues on a baking sheet.
Step 5
Let's prepare the cream. Beat soft butter in a blender with condensed milk until a homogeneous fluffy cream is obtained.
Step 6
Let's collect the cake. Grease the first cake with butter cream. Lay out a layer of meringue on top. Cut the marshmallows into small pieces and fill the gaps between the meringues with them.
Step 7
Then grease a layer of meringue with cream, leaving a little cream for decorating the cake, and sprinkle with peanuts. Cover the cake with the second sponge cake. Carefully trim the sides of the cake, grease with the remaining cream. Grease the top of the cake generously with melted chocolate and decorate with the remaining meringue.
