Ingredients for 8 pieces:
For the dough:
150 g flour
1 level tsp bicarbonate of soda
1 level tsp baking powder
30 g cocoa for baking
150 g sugar
2 packets bourbon vanilla sugar
80 ml oil
100 g sour cream
1 egg (M)
70 g small marshmallows
125 ml lychee or banana juice
Also:
1 tbsp apricot jam
cocoa for dusting
a few small marshmallows
Preparation:
1. Preheat the oven to 175°C top and bottom heat (fan oven 160°C, gas mark 2-3).
2. Sieve the flour, bicarbonate of soda, baking powder and cocoa into a bowl. Mix in the sugar and vanilla sugar. Whisk in the oil, sour cream and egg until smooth, add stir in with the whisk of a hand mixer. Stir in the lychee or banana juice. Fold in 50 g marshmallows.
3. Line the bottom of a springform pan (20 cm diameter) with baking paper. Pour in the batter. Sprinkle with the remaining marshmallows. Bake in the preheated oven for approx. 70-75 minutes. Allow to cool, then carefully remove from the tin.
4. Heat the apricot jam. Brush the cake with it. Allow to dry a little. Dust with cocoa and sprinkle with a few marshmallows.
Preparation time approx. 90 minutes + cooling time
Nutritional values per piece approx.:
Calories: 337
joules: 1410
Protein: 4,1 g
Fat: 14,7 g
Carbohydrates: 47 g
(FoodCentrale by ddp images)
