Cherry marshmallow cake

Description

Wet flavored crust, wonderful sour cherries, balanced by the sweetness of the marshmallow-butter cream. Delicious and beautiful cake.

Ingredients

Flour

135 g
Chicken egg

2 piece
Sugar

100 g
Milk

100 ml
Vegetable oil

100 ml
Cocoa powder

20 g
Leavening agent

2 tsp
Vanilla sugar

6 g
Cherry

250 g
Juice

30 ml
Marshmallows

200 g
Cream

400 ml
Juice

65 ml
Dark chocolate

30 g

Cooking

The cherries defrost in advance. Atteriwem juice. Turn on the oven to preheat to 180 degrees. With Flour mixed with cocoa powder and baking powder

Splitting into a separate bowl the eggs, add sugar and vanilla sugar

Whisk the eggs with the sugars. Still whisking twice, add the vegetable oil and then milk.

Sift flour mixture and knead homogeneous batter.

The bottom of a split shape with a diameter of 20 cm covered with baking paper, grease it with a thin layer of vegetable oil. Pour the batter into the pan.

Bake at 180 deg. 20 minutes until the samples on dry splinter.

Take out the cake from the mold and turn on the grid or Board, remove the cake from the parchment. Let cool in the cake.

For cream we need: marshmallows, heavy cream, juice from the thawed cherries

Prepare the cream. In a glass bowl put marshmallows and pour 65 ml of juice from unfrozen cherries. Put the bowl in the IMP and warmed the mixture 2 times for 30 seconds on full power ( I have a 900 W), i.e., heat 30 seconds, stir and heat again 30 seconds, mix again until smooth. Leave the mixture to cool to room temperature. Depending on the power of the IMP of time to soften the marshmallows may need a little more or less.