Gomu Gomu no Mi Cake

Ingredients

• 900 g marshmallows
• 50 g butter or margarine
• 200 g confectioners’ sugar
• 4 tubes of food coloring
• 250 g wild berries
• 200 ml crème fraîche
• 300 g sugar
• 1 vanilla bean
• 6 eggs
• 350 g sugar
• 200 g cornstarch
• 500 g flour
• 100 g unsweetened cocoa powder
• 1 packet baking powder
• 200 ml cream
• 1 pinch of salt

Slowly melt the marshmallows over a double boiler, stirring constantly with a spatula. Once the mixture has melted, slowly add 100 g of sifted confectioners’ sugar to the marshmallow mixture. The rest of the confectioners’ sugar can then be added gradually. Grease your hands and the spatula with butter or margarine. Be careful, the mixture is hot. Once the mixture is smooth, the fondant can be colored. Before using the fondant, warm the mixture slightly by kneading it with the heat of your hands.

Pour the berries into a saucepan and heat slowly with the sugar. As soon as the berries and sugar have turned into a sort of purée, blend it and press the purée through a fine strainer. This removes the seeds and leaves only a smooth berry purée. While the berry purée cools, whip the cream and fold in the vanilla extract. Once the berry purée has cooled, gently fold it into the vanilla cream, then put it back in the refrigerator to chill.

Mix the flour, cocoa powder, salt, sugar, citrus zest and baking powder. Then add the eggs and, at the end, the cream. Beat everything with a mixer until you have a smooth batter.