From the same “mojewypieki.com” website found by Zuzia.  I almost followed the recipe. What I’m eating is lovely and light, might be a touch sweeter, but then English raspberries are not exactly marshmallows. The reviews under the recipe recommend using  any other fruit as well, I’ll be doing it again with strawberries. And soon, cause it’s a lovely cake.

For the sweet shortcrust pastry I used 1,5 of my tall glasses of plain flour, 125 g of butter, 3 egg yolks, 1,5 tbsps of icing sugar and 1 tsp of baking powder. All this bound with a splash of water went into the freezer for 20 minutes, then 60% of the pastry I grated on the coarse grater and slightly flattened for the bottom of the cake.  That baked for 20 minutes in 190 degrees then left to cool.

Onto it went the cream. In the recipe they asked for budyn waniliowy, I only had malinowy, which I thought is a nice alternative. I whipped those 3 egg whites left,slowly adding about half a glass of sugar, some vanilla paste and  dry budyn. Then, slowly poured in about 1/4 of a glass of sunflower oil. When I tasted it, pink marshmallow came to mind.

The cream went onto the base, raspberries in generous amount on top and the remaining pastry, also grated. My little touch were flaked almonds, for the crunch. Again, 190 degrees, 30 minutes. Icing sugar on top, DONE. 🙂