Foam Kiss Cake

Foam kiss cake is an easy dessert to prepare, combining the unique texture of the marshmallow-filled foam chocolate with fresh mandarin oranges. The recipe has been developed by Alexander Haebe, Executive Pastry Chef at the Mandarin Oriental Hotel in Washington DC.

Foamy, light and fluffy, the foam kiss is a beloved treat around the world. They are a great alternative to ice cream, especially when filled with something sweet like whipped Chantilly cream or raspberry jam.

There are a variety of types of these candy treats. The simplest are made with sugar or corn syrup. The traditional German version is called schokokusse (foam kiss). The original Danish versions, known as flodeboller or negerbolle (Negro Kisses), were made with cream, and then switched to egg white to facilitate industrialization and extend shelf life.

The foaming process is critical to the quality of these confections. The mixture must be aerated, and some machines are specially designed to do this with air compressors. Excess moisture degrades the foam.

In the US, the treats are packaged nine per box, creating a play on words with negerzoenen, a pejorative Dutch word that is now considered a racist slur.

To make this delicious dessert, start by making the meringues. To do this, preheat the oven to 120@C/100@C fan/gas mark 1/2 and line two baking trays with parchment paper. Sift the flour and corn starch together, reserving 1/4 teaspoon of the flour for later. In a separate bowl mix the marzipan with the vanilla seeds and lemon zest, and whisk in 1 of the eggs until light and fluffy. In another bowl beat the egg whites and sugar until stiff peaks form, add the remaining egg yolks gradually. Fold in a third of the egg whites into the marzipan, and then fold the rest of the egg whites into the batter. Schaumkusstorte