Marshmallow Cake
by Editorial Staff
Marshmallow cake is a delicate airy delicacy without baking. Recipe for marshmallow cake made from ready-made marshmallows with butter custard and nuts. This marshmallow cake can stay fresh for a week.
Ingredients
- Marshmallow – 1 kg
- Peeled walnut – 500 g
- Dry ready-made biscuits – 5-6 pcs.
- Eggs – 2 pcs.
- Sugar – 1.5 cups
- Milk – 1 glass
- Butter – 200 g
- Lemon (zest) – 1 pc.
Directions
- Divide the marshmallow into halves, cut off the rounded tops from all.
- Crush the nuts with a rolling pin.
- Then crush the cookies with a rolling pin.
- Wash the lemon, grate the zest on a fine grater.
- Boil cream for marshmallow cake: grind eggs with sugar, pour milk.
- Stir everything, put on fire, stirring continuously, cook until thick, not letting it boil.
- Cool and grind with butter and lemon zest.
- The cream is ready.
- Cover the sides and bottom of the mold with tracing paper or parchment paper.
- This cake has 3-4 layers of marshmallows. So for each layer, you need to take, respectively, a quarter of the total amount of marshmallows, cream, nuts, or cookies.
- Put a layer of flat marshmallows in the mold, filling all the gaps with the cut tops with a cut upward so that you get a solid cake.
- Apply part of the cream on it, in a thin layer.
- Cover the cream with nuts.
- Then cover with cookies on top.
- Next, put a layer of marshmallows again. And so to stack until all the products are consumed (3-4 layers). Cover the marshmallow cake with cream and decorate with cut tops of marshmallows or halved nuts.
- Cover the cake pan with a lid and refrigerate for 3-4 days. The marshmallow cake is ready.
Bon Appetit!
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