chocolate marshmallow cake

INSTRUCTIONS

Preheat the oven to 180 degrees top/bottom heat. Line the bottom of your 22 cm springform pan with baking paper.

Separate the eggs. Beat the sugar and salt until fluffy. Add the sugar and beat everything until stiff peaks form. Stir in the egg yolks.

Mix flour, baking powder and cocoa. Sift everything into the dough and fold in the dry ingredients.

Fill the dough into your tin and bake the sponge cake for 20 minutes. Let it cool completely.

step 2

Whip the cream with the cream stiffener. Briefly stir in the quark.

Remove the wafers from the chocolate kisses. Add the top of the chocolate kisses to the cream and crush everything with a spatula. Stir everything thoroughly until you get a smooth cream.

Cut the apricots into cubes and fold them in.

step 3

Place the sponge cake on a cake plate and place a cake ring around it. Spread the jam on the base.

Spread the cream on top. Chill the cake for at least 6 hours, or better yet, overnight.

Step 4

Melt the chocolate and butter over a water bath. Spread the ganache over the cake so that it runs down the edge in fine lines. Chill the cake for another 30 minutes.