Marshmallow cake with Alma quark cream

In Estonian 

Cake:
3 M size egg yolks
70 g sugar
120 g  Alma Eesti butter
90 g wheat flour
1 tsp baking powder
a little salt

Mix flour, salt and baking powder. Whisk egg yolks with sugar until you get a strong foam and mix foam with melted butter. Mix together egg-butter mix with dry ingredients. Cover cake tin (diameter 20 cm) bottom with baking paper. Add dough to the cake tin.
Bake at 200 C about 20 minutes. Take cake out from oven and let it cool completely.

For immersing and covering the cake bottom:
50 ml Alma milk
100 g passion fruit preparation (you could use also raspberry preparation)

Cream
600 g  Alma raspberry-passion fruit quark cream
1 tsp gelatin
2 tbsp water

Dissolve gelatin in water and heat until the gelatin has completely melted. Let the gelatin mix cool a little. Add mix to the quark cream (quark cream should be in room temperature).

Cover cake tin (diameter 20 cm and with removable sides) bottom and sides with baking paper. 
Take cake bottom and put it to the cake tin. Immerse cake bottom with milk and spread passion fruit preparation over the cake bottom. Spread cream over the cake and put cake to refrigerator.
Keep the cake in refrigerator overnight.

Next day make the marshmallow.
For that you need:
3 pcs M size egg whites
225 g sugar
ca 1 tsp of citric acid
0,75 dl water

Heat the water and sugar mix until 118 C. At the same time whip the egg whites until you get strong foam. Add boiling syrup to egg whites and same time whipping the marshmallow mix. Add citric acid in parts and make so sour marshmallow as you like.
Whip marshmallow mix until it has almost cooled down.
Add marshmallow to the piping bag and decorate the cake. If you have small gas burner for food  then you can burn the marshmallow and give it a little brown  color.

Recipe is made in cooperation with Valio Eesti AS