Marshmallow Strawberry Cake

Ingredients for 1 servings:

• 100 g dark chocolate coating
• 160 g butter
• 4 m.-sized eggs
• 150 g sugar
• 300 g flour
• 1 tsp, leveled baking powder
• 50 ml milk
• 300 g strawberries
• 8 sheets of white gelatin
• 300 g marshmallow(s)
• 500 g whipped cream
• 700 g natural yogurt
• Lemon juice and orange juice
• 200 g marshmallow(s)
• 2 tbsp jam (strawberry jam)
• 150 ml whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Preheat the oven to 150°C. Melt the chocolate coating in a double boiler, then let it cool slightly. For the batter, cream the butter until fluffy. Separate the eggs. Cream the butter with the egg yolks and 100g of sugar until fluffy. Stir in the chocolate coating. Beat the egg whites with the remaining sugar until stiff peaks. Fold into the batter along with the flour, baking powder, and milk. Pour the batter into a springform pan and bake in the oven at 175°C for about 50 minutes. Wash, hull, and chop the strawberries. Soak the gelatin. For the cream, melt the marshmallows in the cream in a bowl over a double boiler. Let cool, then stir in the yogurt and strawberries and season with lemon juice. Squeeze out the gelatin and dissolve over low heat, mix with 1 tablespoon of cream, then stir into the remaining cream. Cut the cake in half crosswise. Soak the bottom and middle layers with orange juice. Place a cake ring around the bottom layer, fill with half of the cream, and smooth it down. Place the middle layer and the remaining cream on top. Cover with the last layer and chill for 3 hours. Slice the marshmallows for decoration, spread with jam, and top the cake. Lightly brown under the broiler for 2-3 minutes. Spread the whipped cream over the edges of the cake to create a cloud-like layer.