Angel cake with marshmallows

For 20 pieces
  • 125 g flour
  • 275 g Sugar
  • 10 Protein (room temperature)
  • 1 leveled teaspoon tartaric acid baking powder
  • 1 packet vanillin sugar
  • 250 g powdered sugar
  • 3-4 EL lemon juice
  • red food coloring
  • 2 EL Desiccated coconut
  • 3 large + 25 small marshmallows
  • fat and flour
90 minutes
light
1.
Sift flour and 75 g sugar 3x. In a large (!) Bowl, beat the egg whites very stiffly, sprinkling in baking powder, vanilla sugar and gradually 200 g sugar. (The mass must be very firm.) Carefully fold in the flour-sugar mixture with a whisk. Grease the springform pan with a tube base insert (26 cm Ø) and dust with flour. Pour the mixture into the mold and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 45-50 minutes. Take out and let cool a little in the tin. Turn the mold upside down and let it cool completely. Remove the cake from the pan. Mix powdered sugar and lemon juice to a smooth glaze and color pink. Cover the cake with it. Sprinkle with desiccated coconut. Halve large marshmallows. Place small and large marshmallows on top of the topping and let them set
2.
Wait approx. 1 1/2 hours
1 piece approx:
  • 150 kcal
  • 630 kJ
  • 3 g protein
  • 1 g fat
  • 33 g carbohydrates

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