Russian-Style Marshmallow Cake
Russian-Style Marshmallow Cake
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Russian-Style Marshmallow Cake

Preparation
35 MIN
Cooking
25 MIN
Chilling
2 H 30 MIN
Makes
8 to 10 servings
Freezes
Partager

Ingredients

Cake

Marshmallow

Cocoa Glaze

Preparation

Cake

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 20-cm (8-inch) springform pan with parchment paper.
  2. In a bowl, combine flour and baking powder.
  3. In another bowl, beat egg yolks, egg and sugar with an electric mixer until mixture forms a ribbon, about 10 minutes. Drizzle in oil. With a spatula, gently fold in dry ingredients. Pour into prepared pan. Bake for about 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool.

Marshmallow

  1. In a small bowl, combine condensed milk and butter. Set aside.
  2. In a large bowl, sprinkle gelatine over water. Let bloom for 5 minutes. Add egg whites, beat lightly and set aside.
  3. In a small saucepan, bring sugar and water to a boil. Cook until a candy thermometer reads 115 °C (240 °F). Gently pour in gelatine mixture while beating constantly with an electric mixer. Beat for 6 to 8 minutes or until marshmallow is just warm and forms semi-firm peaks. With a spatula, gently fold in condensed milk mixture. Pour over cake. Let set for 2 hours in the refrigerator.

Cocoa Glaze

  1. In a saucepan, combine all ingredients with a whisk and bring to a boil. Simmer over low heat for 1 minute, whisking constantly. Remove from heat and let cool for 5 minutes.
  2. Unmould cake. Quickly spread glaze over the entire surface of the cake, letting it fall a little over the edges. Refrigerate for about 30 minutes. Cut with a knife, preferably warmed under hot running water.

Comments

  1. I made this cake and it looks successful. I took it to a birthday dinner and someone had already bought one from a shop. An awful mock creamy one with barely any cake in it. Theirs had to be used. It was horrid and everyone salivated at mine desperate to eat it but it went home and now frozen for another occasion. I can tell you it freezes well. It’s much like a wagon wheel without the jam. So I thought I’d serve it with a fruity jammy sauce.

  2. This cake took me a bit longer to make when including the time it took for the cake to cool down, but other than that it turned out great! It wasn't too sweet or rich, I'm sure in the future you could flavour the marshmallow and add a fruit glaze in place of the chocolate. Make sure to use a clean hot knife when cutting each piece so the chocolate glaze doesn't smear into the marshmallow layer.

  3. My marshmallow took but did not fluff at all, any hints why? Going to eat it anyway!

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