Marshmallow

Preparation:

Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar towards the end and continue beating. Then add the egg yolks one at a time and pour in the oil in a thin stream, beating briefly.

Sift the flour together with the baking powder and custard powder. Combine the dry ingredients with the egg mixture, gently folding them in with a spatula. Pour the batter onto a baking sheet (21 x 32 cm) lined with baking paper. Bake in an oven preheated to 180°C (350°F) for about 20 minutes.

Dissolve the jelly in 1 cup of boiling water. Set aside to cool.

Beat the chilled heavy cream until stiff peaks form. Finally, add the vanilla sugar and cream cheese. Then pour in the cooled, liquid jelly. Immediately spread the prepared mousse over the cooled sponge cake.

Pour about 1/4 cup of cold water over the gelatin. Stir and set aside to swell.