Cake with cream of marshmallows

Description

A tender, light cake. Just for the summer. A source from the La Perla Yulia.

Ingredients

Chicken egg

2 piece
Sugar

0.5 cup
Flour

0.5 cup
Marshmallows

500 g
Milk

500 ml
Gelatin

1 pack
Liqueur

50 ml
Jam

3 Tbsp

Cooking

The words of the author. Beat eggs with sugar,

add the sifted flour, mix well.

Pour cake batter into greased and laid the paper form D-21 see I Have a 28 in.

Bake in a preheated 170 degree oven for 12-15 minutes or until tender.Remove the cake from the form, cool.

Zephyr chop finely, pour the milk, let stand for 30 minutes. (The author's words-Julia).Usually the cream is made from marshmallows and cream, sour cream or yogurt, but I used milk 0,5 % Cream in this regard, it turns out very liquid and fluff sponge cake with jam otherwise the biscuit will soak up the cream( to Soak the biscuit can juice or syrup (water, sugar, lemon juice).

Gelatin( I sheet 10 g) pour 1/2 Cup of milk, after 10 minutes heat stirring constantly, but to boil not to bring. The author of 1 sachet Dr. Oetker - I don't know how many grams in a package.

Whip the marshmallows with the milk, continuing to mix add the slightly cooled gelatin with milk.

To put the biscuit in the ring from the split form, to impregnate liqueur, coat with marmalade. NOT impregnated.Pour the marshmallow biscuit milk cream, remove the cake to chill at least 5 hours, preferably overnight. Remove the ring and decorate the cake according to your wishes.

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