Fly agaric cake

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 120 g flour
• 2 sheets of gelatin
• ⅛ liter cherry juice
• 30 g sugar
• 1 cup of cream, approx. 200 g
• 3 sheets of gelatin
• 200 g cream cheese
• 2 tbsp milk
• 40 g sugar
• 1 cup of cream, approx. 200 g
• ¼ liter cherry juice
• 60 g sugar
• 1 pack of cake glaze
• some mini marshmallows

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 15 minutes

For the sponge cake, beat the eggs and sugar with a hand mixer at full speed for about 10 minutes. The mixture should then have tripled in size. Then lightly fold in the flour with a whisk. Line a springform pan with a diameter of about 24 cm with baking paper and pour in the batter. Bake the batter at 180 degrees (top/bottom heat) for about 25 minutes. Allow the sponge cake to cool in the pan. For the first cream, soften the gelatine according to the package instructions, dissolve it, and stir it into the juice with the sugar. Whip the cream and fold it into the juice as soon as it begins to set. Line a bowl with a diameter of about 20-22 cm with cling film or grease it with oil and dust with icing sugar. Cut the sponge cake in half to create three layers. Place the top layer in the dome pan and spread the first layer of cream on top. Cover the second layer with a saucepan lid and cut it to a diameter of approximately 18 cm and place it on top of the cream. Refrigerate the cake. For the second cream, soften the gelatin. Mix the cream cheese with the milk and sugar. Add the dissolved gelatin. Whip the cream and fold it in. Spread the mixture on the second layer. Cut the third layer to the size of the bowl, place it on top, and refrigerate the cake. After chilling for at least 3 hours, turn the cake out onto a cake plate. Prepare the icing according to the instructions and brush it over the cake. Distribute the mini marshmallows over the icing.