Chocolate Marshmallow Cake with Candy-Coated Chocolates
The Mohrenkopf cake with colourful chocolate lentils is sure to be a popular surprise guest at the next birthday party! The chocolate kisses and the chocolate lentils make this cake an exceptional treat and should not be eaten too often.
Instead of meringue kisses, you can also make this cake with simple chocolate shavings made of dark chocolate and fresh berries.
- Biscuit Dough
- 8 eggs
- 200 grams sugar
- 200 grams Pastry flour
- lemon juice
- 1 generous pinch Baking powder
- Pastry flour
- 10 Chocolate covered marshmallow cookies
- 400 grams Quark
- 250 milliliters Whipped cream
- 1 package whipped cream stabilizer
Separate the eggs. Beat the egg whites to medium peaks, then add the sugar gradually while beating to make a thick, glossy meringue.
Beat together the egg yolks and lemon juice. Sift the flour and baking powder and fold into the egg yolks, alternating with the beaten egg whites just until blended.
Pour the batter into a greased and floured round cake pan (flour the bottom of the pan only). Bake in an oven preheated to 180°C (approximately 350°F) for about 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
Let the cake cool in the pan for a few minutes, then unmold onto a wire rack and cool completely.
Remove cookie bases from chocoate-covered foam kisses and chop. Mash the foam kisses with a fork.
Blend the quark with lemon juice until smooth, then fold in the chopped cookies and mashed foam kisses.
Whip the heavy cream with the whipped cream stabilizer. Fold the whipped heavy cream into the quark mixture until light. Spread the quark mixture evenly over the cake.
Garnish with the chocolate-covered foam kisses and sprinkle with colored chocolate beans. Chill in the refrigerator until ready to serve.
To serve. decorate with grated chocolate if desired and cut into slices.