curd (cream) cheese
- 4 eggs | 4.00 items
- 100 g flour | 3.55 oz
- 125 g sugar | 4.40 oz
- 15 g vanilla sugar | 0.55 oz
- Separate the whites from the yolks; whip the yolks with 1/2 sugar (62.5g | 2.20 oz) and all the vanilla sugar until a white fluffy foam.
- Place the egg whites in a clean (fat-free) dish, and whip it until a firm foam; then add 1/2 of the sugar (the remaining 62.5 g | 2.20 oz), and whip for another 3 to 4 minutes.
- 1 / 3 of the egg whites mass should be added to the yolks, grated with sugar; then mix it with a spatula from the bottom to the top, trying not to disturb the fluffiness of the mass.
- Sift the flour, and carefully mix it with the basic foam.
- Add the remaining 2/3 of the yolks, and mix again.
- Fill the mold for no more than 2/3 of its height (the calculation is for the 16cm | 6.3 inch mold)
- Bake the sponge cake for 30 to 35 minutes until golden top and dry skewer.
- 250 g strawberries (there should be 150 g | 5.30 oz of the puree) | 8.80 oz
- 100 g sugar | 3.55 oz
- 7 sheets of gelatin (35 g) | 7.00 items (1.25 oz)
- 130 g sugar | 4.60 oz
- 140 g glucose syrup | 4.95 oz
- Combine the strawberries and the sugar in a saucepan; place them on a medium heat and cook for 2 to 3 minutes.
- Stir the resulting mixture, and mush it with a blender, then filter through a sieve. You should get 150 to 160 g (5.30 oz) of the puree.
- Soak the gelatin in the cold water.
- Place one half of the puree (about 75 g | 2.65 oz) in a separate saucepan; add a half of the corn syrup (70 g | 2.50 oz) and all the sugar.
- Boil that mixture.
- Add the gelatin to the hot mixture, and stir vigorously until dissolved.
- Whip the second portion of the puree with the glucose syrup (for 1 to 2 minutes).
- Pour in the syrup from the saucepan, whisking at a high speed. Whip until the mixture lightens and becomes very dense.
- In order to form the cake layers on the parchment, outline the circles with a diameter equal to the cake layers. Sprinkle them generously with the powdered sugar. Apply the marshmallow mixture on the surface in an even layer, using a pastry bag. Wait for the solidification (4 to 6 hours).
To make the marshmallow clouds, hearts and other shapes, you better use a pastry bag.
Note: this is a slightly modified recipe by Andy Chef (Andrei Rudkov). The strawberry marshmallows came out perfect with such proportions.
You will need:
- cream 33% - 200g | 7.05 oz
- curd (cream) cheese – 450-500 g | 15.85 oz
- powdered sugar - 50 g+ | 1.75 oz+
Place all the ingredients in a bowl and whip.
- First, soak three resulting cakes (use the lukewarm milk with vanilla sugar).
- Place the first cake, cover it with a custard layer (you better use a pastry bag). Also use the custard to form the borders.
- Spread some fresh berries in the middle, then cover the berries with a thin layer of the creamy custard.
- Place the marshmallow layer on top.
- Cover it with a thin custard layer.
- Next, lay out the soaked sponge biscuit cake and repeat the previous points.
- The preliminary coating: apply the custard (cream cheese + butter + powdered sugar) in an even layer in order to hold all the crumbs and align the cake under the finishing coat.
The finishing coating is made with a thickness of 3 mm | 0.12 inch.
Enjoy your tea!