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Chocolate Kiss Cake à la Marina

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Ingredients for 1 servings:

  • ½ sponge cake
  • 2 cups of sour cream (200 g each)
  • 3 cups of whipped cream (200 g each)
  • 1 pack of jelly (lemon)
  • 150 g sugar
  • 1 bag(s) of ready-made mix (C – Fresh Orange)
  • 20 small chocolate kisses
  • 6 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix the sour cream, sugar, and C-Frisch. Mix the jelly with 6 tablespoons of cold water and let it swell. Dissolve in a water bath and, once cooled, stir into the mixture. Fold in 2 cups of whipped cream. Remove the wafers from the marshmallows, set aside, and place the marshmallows on the base. Place a cake ring around the wafers and pour in the mixture, ensuring the marshmallows are completely covered. Let it set in the refrigerator. Whip the remaining cup of cream, decorate the cake with it, and place the marshmallow wafers on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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