"Chiffon" biscuit with marshmallows and sour cream

A magnificent chiffon biscuit always turns out juicy and airy. You can serve chiffon biscuit as a cake, without additives, but I cook various cakes based on it. This time I made a cake with sour cream and marshmallows.

Ingredients

• Flour - 2 cups
• Sugar - 1/2
• Eggs - 7 pcs.
• Vegetable oil - 1/2 cup
• Cold water - 3/4 cup
• Potato starch - 2 tsp
• Vanilla sugar - 1 tsp
• Marshmallow - 200 g
• Salt - 1 tsp
• Baking powder - 3 tsp
• Citric acid - a pinch
• For cream:
• Sour cream - 500 g
• Powdered sugar - 4 tbsp
• For decoration:
• cocoa powder

Directions

1. Separate eggs into yolks and whites. In a bowl, mix flour with sugar, cornstarch, salt and baking powder. Make a well in the middle and add vegetable oil, egg yolks, water and vanilla sugar into it.
2. Stir until smooth.
3. In another bowl, beat egg whites with lemon until stiff peaks.
4. Gently fold the beaten egg whites into the batter, mixing in one direction.
5. Cover the form with a diameter of 30 cm with baking paper (only the bottom), pour the dough into the form and place in an oven preheated to 180 degrees. Bake the biscuit for about 50-60 minutes, you can check the readiness with a wooden stick only after 50 minutes, do not open the oven door before.
6. Remove the finished biscuit from the oven, let it cool slightly, and then remove it from the mold and leave it on the table until it cools completely.
7. There is a lot of dough, and if you do not have a form of such a large diameter, then use two smaller diameters.
8. Cut the cooled biscuit in half into two parts.
9. In a separate bowl, beat sour cream with powdered sugar.
10. Place one cake in a springform pan lined with parchment paper.
11. And cut the second cake into cubes, while maintaining the shape of a circle.
12. Lubricate the lower cake with sour cream, and put marshmallows on top (if the marshmallow is very high or double, then it must be cut into thinner layers).
13. Take the cake cut into cubes, one cube at a time, dip on all sides in sour cream and spread on the marshmallow layer.
14. Collect completely the second cake from cubes soaked in sour cream, pour the remaining sour cream over the cake and place in the refrigerator for 2-4 hours.
15. Remove the springform, remove the parchment and sprinkle the cake with cocoa.