Sicilian Pizza Cake

Ingredients:

• 2 packages of 425-500 g of dry mix for white biscuit (+required additional ingredients)
• 5-6 strips of natural berry pastila
• 220 g of white chocolate
• 1 jar (0.5 l) of strawberry jam

Preparation:

1. Spray the bottom and inside walls of a 10x17-inch rimmed baking sheet with cooking spray. Mix the sponge dough according to package directions; spoon it into the baking sheet, filling it about three-quarters full (you'll have some dough left over).
2. Bake the cake at 350°F (175°C) until a toothpick inserted into the center comes out clean, 15-20 minutes. Cool on the baking sheet, then scrape the surface of the cake with a fork, leaving a ridge around the edges.
3. Using a cookie cutter or kitchen scissors, cut the marshmallow into 4 cm diameter circles. If the strips are too narrow, roll them out lightly with a rolling pin before cutting.
4. Grate about 2 tablespoons of white chocolate into a bowl. Chop the remaining white chocolate with a knife.
5. Place chopped chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until chocolate is completely melted and smooth.
6. In another bowl, combine the jam with 2 tablespoons of melted white chocolate. This will give the sauce a more opaque texture.
7. Spread the strawberry sauce over the surface of the cake inside the edges.
8. Spoon the remaining melted white chocolate on top, lightly spreading each mound with the back of the spoon. Sprinkle with grated white chocolate.
9. Using a kitchen torch, toast the melted white chocolate and the edges of the cake. Place marshmallow circles on top.