Cake “Marshmallow Quack” Recipe
The first time I baked this cake was a year ago for my aunt’s birthday… Everyone liked it, and decided to bake this year for his birthday. At the same time, I will share the recipe with you. I didn’t bother with the design (for which I ask you not to judge strictly!). I had ready-made frozen flowers from a banana, and it was decided to attach them… that’s how it turns out all this is not a tricky decor. The cake turns out to be quite soft, the cream at first glance is very sweet, but the sourness of kiwi perfectly complements the taste and makes the cake not cloying. Come on, seagulls)!
Servings Prep Time
8 10minutes
Cook Time
120minutes
Servings Prep Time
8 10minutes
Cook Time
120minutes
Ingredients
Cake:
Cream:
Layer:
Additionally:
Instructions
  1. Prepare a mold with a diameter of 26 cm. Cover with parchment, grease the sides with oil and sprinkle them with flour. I found out that I had run out of parchment and had to use another cake from the cakes… therefore, it is clear that the subixion sheet… Turn the oven on 180 degrees to warm it up.
  2. In a bowl, mix the eggs, sugar and salt.
  3. Pour in the milk at room temperature.
  4. In two doses, add flour and starch. Add baking powder to the second part of the flour and add it to the dough.
  5. The consistency of the dough resembles condensed milk.
  6. Pour the dough into the mold and scroll clockwise several times so that the dough is evenly distributed over the mold. We send it to the preheated oven.
  7. When the dough is put in the oven, the temperature is reduced to 170-160 degrees and baked for about 50 minutes. Check for a dry splinter. If the top starts to blush excessively, cover with a sheet of foil. Remove the finished pie from the oven and, covering it with a towel, let it rest for about 5 minutes. Then turn it over on a towel and remove the parchment from the bottom. Cool the finished cake by covering it with a towel.
  8. While our biscuit cools down, let’s do the cream. Pour gelatin with 2 tablespoons of cold boiled water, mix and let it swell. Break the marshmallows into pieces in a stainless steel saucepan.
  9. Pour the marshmallows with milk and beat well with a blender. Add the butter. There is no need to interrupt the oil with a blender, it will melt when heated.
  10. Put on a low heat and, stirring constantly, warm up. The marshmallow pieces will begin to melt, and the total mass will begin to become smooth and homogeneous.
  11. Add a couple of tablespoons of cream to the swollen gelatin and mix well until the gelatin completely dissolves.
  12. Remove the hot cream from the heat, put gelatin in the cream and grind with an immersion blender.
  13. Now let’s take kiwi for the interlayer and impregnation. Clean all kiwis. Cut 2 pieces into circles and leave for cleaning, and cut 5 into pieces, sprinkle with a small pinch of citric acid and a teaspoon of sugar. Put it in the microwave for 2 minutes.
  14. After 2 minutes, the kiwis will soften and let the juice. Grind them into a puree using a blender.
  15. Cut the cooled cake into two layers.
  16. The form in which the cake is baked, prepare for the preparation of the cake. To do this, we cover it with cling film.
  17. Put one of the cakes in the mold. Brush it with half of the kiwi puree and lay out the kiwi slices.
  18. Pour the bottom cake with marshmallow cream, leaving 3-4 spoons for the top cake. Put the second cake on the cream and press it a little into the cream.
  19. Brush the top cake with the second part of the kiwi puree and lay out the second chopped kiwi.
  20. Now brush with the remaining cream.
  21. Cover the cake mold with foil so that the foil is stretched and does not touch the cream. Put the pie in the refrigerator overnight.
  22. In the morning, take the pie out of the mold. It is convenient to do it in four hands! Immediately behind the edges of the food film, lift and transfer to a plate. Decorate. I have a simple decor… Flowers, sprinkle with grated chocolate on top, and put rice with caramel on the sides.
  23. You can immediately serve it to the table! I was. The cream looks like a delicate souffle! It does not freeze to a jelly state, but it does not flow either! Enjoy your tea!
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