Ingredients

Sponge biscuit
eggs
4 pc
flour
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.50 cup
125 g
4.38 oz
4.12 fl oz
vanilla sugar
1 tbsp
15 g
0.52 oz
0.50 fl oz
Strawberry marshmallow
strawberries
1 cup
250 g
8.75 oz
8.25 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
gelatin
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
glucose syrup
0.50 cup
140 g
4.90 oz
4.62 fl oz
Custard
cream 33%
0.75 cup
200 g
7 oz
6.60 fl oz
curd (cream) cheese
1.75 cup
450 g
15.75 oz
14.85 fl oz
powdered sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz

Method

Sponge biscuit

Ingredients:

  • 4 eggs | 4.00 items
  • 100 g flour | 3.55 oz
  • 125 g sugar | 4.40 oz
  • 15 g vanilla sugar | 0.55 oz

Cooking:

  1. 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.
  2. 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.
  3. 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.
  4. Sift the flour, and carefully mix it with the basic foam.
  5. Add the remaining 2/3 of the yolks, and mix again.
  6. Fill the mold for no more than 2/3 of its height (the calculation is for the 16cm | 6.3 inch mold)
  7. Bake the sponge cake for 30 to 35 minutes until golden top and dry skewer.

Strawberry marshmallow

Ingredients:

  • 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

 

  1. Combine the strawberries and the sugar in a saucepan; place them on a medium heat and cook for 2 to 3 minutes.
  2. 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.
  3. Soak the gelatin in the cold water.
  4. 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.
  5. Boil that mixture.
  6. Add the gelatin to the hot mixture, and stir vigorously until dissolved.
  7. Whip the second portion of the puree with the glucose syrup (for 1 to 2 minutes).
  8. Pour in the syrup from the saucepan, whisking at a high speed. Whip until the mixture lightens and becomes very dense.
  9. 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.

Custard

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.

Assembling instructions

  1. First, soak three resulting cakes (use the lukewarm milk with vanilla sugar).
  2. Place the first cake, cover it with a custard layer (you better use a pastry bag). Also use the custard to form the borders.
  3. Spread some fresh berries in the middle, then cover the berries with a thin layer of the creamy custard.
  4. Place the marshmallow layer on top.
  5. Cover it with a thin custard layer.
  6. Next, lay out the soaked sponge biscuit cake and repeat the previous points.
  7. 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!