Ingredients:
- 5 eggs
- 200 g powdered sugar
- ⅛ liter water
- ⅛ liter oil
- 250 g flour
- ½ liter strawberry-flavored juice (Erdbeer-Pago)
- 2 packages vanilla pudding powder
- 500 g raspberries (pureed)
- 50 g sugar
- 1 package QimiQ (a special cream product)
- 100 g powdered sugar
- 1 package vanilla sugar
- 2 cups heavy cream
- 1 package chocolate-covered marshmallows (Dickmann’s)
Preparation:
1. Making the Sponge Cake: Begin by preparing the sponge cake base. Separate the egg whites from the yolks, and beat the egg whites until stiff peaks form. In a separate bowl, whisk together the egg yolks and powdered sugar until light and fluffy. Slowly add the water, oil, and flour to the egg yolk mixture, stirring gently to combine. Finally, fold in the beaten egg whites carefully, ensuring the mixture remains airy and light.
2. Baking the Sponge Cake: Grease and line a baking tray, preferably measuring 30×40 cm, and pour the cake batter into the tray, spreading it evenly. Preheat your oven to about 180°C (350°F), and bake the sponge for approximately 30 minutes, or until it is golden and a toothpick inserted into the center comes out clean. Once baked, remove the sponge from the oven and let it cool completely on a wire rack.
3. Preparing the Fruit Filling: For the fruit filling, combine the pudding powder, strawberry-flavored juice (Erdbeer-Pago), pureed raspberries, and sugar in a saucepan. Stir the ingredients well and cook over medium heat until it thickens to a pudding-like consistency. Allow the mixture to cool down to room temperature. Once cooled, spread the fruit pudding evenly over the cooled sponge cake, covering it completely. Make sure the fruit layer is smooth and evenly distributed.
4. Making the Cream Layer: Next, prepare the creamy topping. Begin by whipping the heavy cream until stiff peaks form. In a separate bowl, mix the QimiQ cream until it is smooth and consistent. Then, add the vanilla sugar, powdered sugar, and the chocolate-covered marshmallows (Dickmann’s) to the QimiQ, breaking them into pieces if needed. Stir the mixture well to ensure the marshmallows are evenly incorporated into the cream.
5. Assembling the Cake: Gently fold the whipped cream into the QimiQ mixture, combining them to form a smooth and light cream. Spread this creamy mixture evenly over the fruit layer that has already been set on the sponge cake. Make sure the cream covers the fruit filling entirely and that the top is smooth and even.
6. Garnishing and Serving: As a final touch, take the remaining chocolate-covered marshmallow pieces (the ones without the cookie bottom) and use them to decorate the top of the cake. Arrange them in a fun and creative pattern, or simply place them randomly for a rustic look. The marshmallows will add a delightful texture and sweetness to the dessert.
7. Letting the Cake Set: Once decorated, refrigerate the cake for several hours, or overnight if possible. This allows the flavors to meld together and the cream to set perfectly. Once ready, slice the cake into portions and serve it chilled. The sponge cake should be soft and fluffy, the fruit filling rich and tangy, and the cream layer smooth and indulgent.
This dessert is perfect for special occasions or simply as a sweet treat for any day. The combination of the light sponge, fruity filling, and creamy topping, along with the extra indulgence of the chocolate-covered marshmallows, makes for a truly delicious dessert.
