Tort Pauteenka
Description
The pastry is simple and quick to prepare. First, make the sponge cake. Separate egg whites from yolks, chill and beat the whites until stiff. Rub the yolks with sugar until pale, then add grated lemon zest and a mixture of wheat flour and starch. Quickly mix the batter and gently fold in the beaten whites. Preheat the oven to 220°C. Line a round baking pan with parchment paper, pour in half of the batter in a 1 cm layer, and bake for 25–30 minutes. Repeat the same process with the second half of the batter. Next, prepare the meringue. Beat the cold egg whites until stiff, gradually adding sugar in 2–3 portions until you get a thick, stable mixture. At the very end, add chopped nuts and gently mix. Take a sheet of parchment paper and spread the mixture evenly into a 1.5–2 cm layer. Bake the meringue for 60 minutes at 110°C. Now, prepare the cream. Beat the butter and gradually add condensed milk. Finely chop the marshmallows, setting aside a few pieces for decoration. Spread the cream over the baked sponge layers, place the meringue on top, and sprinkle with the chopped marshmallows. Decorate the sides of the cake with whole marshmallows. Final touch: draw a spiderweb pattern using melted chocolate loaded into a piping bag.