Marshmallow cake

1. Sift the flour with baking powder into a deep bowl. You can even go through this procedure a couple of times, it will definitely not be superfluous. Flour should be fluffy, saturated with oxygen.

2. Eggs are divided into whites and yolks. Beat the proteins with more than half of the sugar to stable strong peaks. Beat the yolks with the remaining white sugar.

3. Combine the protein and yolk masses, gently mix with a spatula. We introduce flour with baking powder in parts, each time we slowly mix the dough.

4. Add coconut extract to the finished dough. If there is no such, then we replace it with vanilla. The bottom of the split mold is lined with parchment, lubricated with butter.

5. Pour the dough into the prepared form. We send the form to the oven preheated to 180 degrees. Bake for 30 minutes. Then let the biscuit cool completely.

6. While the biscuit is being baked, we will prepare marshmallows. Cut each marshmallow across into two plates. You can also cut it into small cubes. To prevent marshmallows from sticking to the knife, moisten the knife in hot water.

7. The cooled proteins are whipped immediately at a minimum speed, and then gradually increase the speed. Add coconut extract (well, or vanilla). The cream should turn into a lush mass with a fairly dense consistency, and also increase in volume by 2-2.5 times. The cream holds its shape perfectly.

8. Cut the cooled sponge cake into three cakes. Spread a layer of marshmallows on the bottom cake, then generously smear with whipped cream, filling all the voids. Thus we collect the cake.

9. The sides and the surface are covered with whipped cream. Additionally, we decorate the sides with coconut chips. By the way, this very chip can be added to the cream to enhance the coconut flavor. But this is as an option, optional.

The cake is ready! Have a nice tea party!