in

Good Mood Cake (made Quickly)

5 from 6 votes
Prep Time 25 minutes
Cook Time 15 minutes
Rest Time 1 hour
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Sponge cake slightly light from my KB

  • 1 package Biscuit bases alternatively paver from baking shelf

the filling

  • 500 g Quark double cream
  • 250 g Yogurt 10% fat
  • 100 g Sugar
  • 2 tablespoon Vanilla extract
  • 2 Packages Gelatine FIX white
  • 2 Cans Marshmallow Mini

Decoration

  • 2 Packages Red cake icing cold preparation
  • 2 Handful Various sweets

Instructions
 

the biscuit

  • Since I already have some cakes in my cookbook, I will not describe how to make biscuits here. I used my Wunderkuch batter for this cake, which is most similar to a store-bought sponge cake. the LINK to my recipe >>>> "Basic biscuit recipe" no - for large cakes "a miracle cake" >>>> to bake the biscuit.
  • As soon as the biscuit is in the oven, the cream is prepared.
  • Take a sufficiently large bowl and add the quark and yogurt against it. Mix well with the hand mixer. Now the vanilla extract is drizzled on, followed by gelatine fix and sugar which is sprinkled over it. Mix well. Now add the mini marshmallows to the cream and fold them in well. Put about 150 grams of the finished cream in a separate bowl and chill.
  • Note 4: When using Gelatine FIX, no additional liquid is required in the cream. Quark and yoghurt are moist ingredients and are therefore sufficient to dissolve the gelatine.
  • Now put the cream in the freezer for 10 minutes at best or in the refrigerator for 20 minutes. Now divide the biscuit, which has cooled down in the meantime, into 3 plates. Or take the pre-purchased one out of the pack.
  • Place the biscuit bases on the work surface. Place a cake ring to stack. Spread the floor with any jam of your choice or with any juice or e.g. Soak eggnog. Then they fetch the well-chilled cream from the K-cupboard or freezer. Coat the prepared floors with the cream one after the other. The same amount should be spread on the top shelf as on the bottom shelf. So keep an eye on the crowd a bit. Put the first base in the cake ring - brush on - second base on top - brush on - third base on top. Now put a piece of cling film on the top layer and take a plate / or the plate of a cake tin and lightly press the bases together. Put in the fridge / freezer for 10 minutes.
  • During this time you prepare the decoration. For this purpose, the cake topping is mixed with half of the put back cream. Then add about 5 tablespoons of water - so that the cream becomes a little more fluid / flowing. Put the other amount in a piping bag and spread it on the cake as large dots.
  • Get the cake out of the refrigerator and remove the cake ring. Now let the cream flow gently over the cake about 2 cm from the edge. The best way to do this is of course on a rotating cake stand. Now distribute the decoration as you like - done!
    Avatar photo

    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.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe




    Rustic Sandwich

    Mie Noodles with Stir-fried Vegetables, Topped with Sliced ​​turkey