Chocolate-Marshmallow Cake

These chocolate-covered marshmallows (aka chocolate kisses) are very versatile. You can eat them straight out of the box or heat them briefly in the microwave and pour eggnog on top. Or you can use them for a cake...

Ingredients:

9x11 inch (30x40 cm) Pyrex form or deep baking sheet

Some grease

18 chocolate-covered marshmallows (see picture, 450 g) or some wafers and 200 g marshmallow fluff

Cake batter:

200 g all-purpose flour

3 leveled teaspoons baking powder

75 g sugar

1/2 teaspoon vanilla extract or 1 package vanilla powder

1 pinch salt

3 eggs

75 ml lemon soda (Sprite)

100 g soft butter or margarine (1 stick)

1 jar cranberry sauce (or Preiselbeermarmelade)

For the topping:

250 g mascarpone

250 g Greek yoghurt (Fage or Chobani brand)

1 tablespoon corn starch

Preparation:

1. Remove wafers from chocolate-covered marshmallows, set wafers and marshmallows aside.

2. Preheat oven to 180 degrees Celsius (350 F). Grease Pyrex form or deep baking sheet.

3. Mix flour and baking powder and sift into a bowl. Add sugar, vanilla, salt, eggs, lemon soda and butter and whisk using an electric hand mixer until a smooth batter has formed.

4. Pour batter into Pyrex form or baking sheet. Put wafers on top of batter, the put 1/2 - 1 teaspoon cranberry sauce on top of each wafer.

5. Bake cake at 180 degrees Celsius (350 F) for 20-25 minutes (or until toothpick comes out clean). Remove cake from oven and let cool down. Cut cake into pieces (1 wafer = 1 piece).

6. Blend mascarpone, Greek yoghurt, and corn starch, then fold marshmallow fluff into creme. Transfer creme into a ziplock bag; close the bag, and cut off a small corner of the bag. Squeeze creme out of bag on top of each wafer, decorate with more cranberry sauce.

7. Chill cake until ready to serve.