Chocolate Layer Cake with Marshmallow and Berries

1. 1 Marshmallow (zefir)pack 250 g ≈ $3.50 20 g
2. 2 Butterpack 180 g ≈ $1.58 12 g
3. 3 Sugar 13 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Wheat flour 30 g
6. 6 Baking soda 1 g
7. 7 Vanilla sugar 1 g
8. 8 Cocoa powder 5 g
9. 9 Mixed berries (frozen)pack 300 g ≈ $3.50 30 g
10. 10 Starch 5 g
11. 11 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 350°F (180°C). Chop the marshmallows¹ into small pieces.

2. Cream the butter² with sugar and vanilla sugar until light and fluffy. Add the egg and vegetable oil, mixing well.

3. Sift together the flour, baking soda, cocoa powder, and cornstarch in a separate bowl.

4. Gently fold the dry ingredients into the butter² mixture, then stir in the marshmallow¹ pieces.

5. Toss the berries in cornstarch and fold them into the batter.

6. Line a cake pan with parchment paper, pour in the batter, and smooth the top.

7. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.