Chocolate Marshmallow Cake

5 from 8 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 160 kcal


  • For the sponge cake base:
  • 6 piece Eggs
  • 220 g Sugar
  • 2 pck Vanilla sugar
  • 75 g Food starch
  • 260 g Flour
  • 2 tsp Baking powder
  • 1 pinch of salt
  • For the cream:
  • 500 g Mascarpone
  • 500 ml Cream
  • 500 g Quark
  • 3 packet Cream stiffener
  • 50 g Powdered sugar
  • 1 packet Lemon zest
  • 17 Pc. Chocolate kisses big
  • Raspberry or apricot jam


  • Preheat the oven to 175 ° C fan oven. Line the cake ring (26 cm) with baking paper on the bottom.
  • Beat the eggs in the food processor with the salt for 1 minute at the highest speed to loosen the structure of the eggs. Then let the sugar run in quickly & beat the whole thing for about 12 - 15 minutes until thick and creamy.
  • Fold in sifted flour & baking powder in 2 portions with a lot of love and patience.
  • Immediately fill the cake ring, smooth it out a little and place in the preheated oven. The baking time is approx. 40 minutes.
  • After the baking time, let it cool down completely in the ring (ideally turn it out on baking paper) & then use it as you like.
  • For the cream: Remove the chocolate kisses from the waffles and put them in a bowl. The waffles are not thrown away because they will later be used for decoration.
  • Now the quark, mascarpone, powdered sugar, 1x cream stiffener and the zest of a lemon are whipped until creamy. Now stir in the chocolate kisses.
  • Whip the cream with the remaining cream stiffener until stiff and fold into the chocolate mass.
  • The sponge cake base is cut into three bases, the first base is placed on a cake plate and enclosed with a cake frame. The cake base is soaked with apricot jam that has been diluted with a little water. Then 1/3 of the cake cream is spread over it. The second cake base is placed on top and also soaked with apricot jam and coated with the cream. Finally, the third cake plate is placed on top and soaked again and the rest of the cream is spread. Now carefully loosen the cake frame and coat the edge with the rest of the cream.
  • Now who likes a little decorating. It is best to leave the cake in the fridge overnight.


Serving: 100gCalories: 160kcalCarbohydrates: 11gProtein: 1.8gFat: 12g
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Written by John Myers

Professional Chef with 25 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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