I just fell in love with this unusual and delicious no-bake cake made from marshmallows and cottage cheese! A thin base and the most delicate airy soufflé - amazing! When you eat it, you only get pleasure: there is no excessive sweetness, not clogged with cream and fat. Everything in it is so tasty and harmonious that you can’t resist and want to take more. And if your child doesn’t like healthy cottage cheese, this cake will help you! Tested on my son - you won’t be able to stop eating this dessert! Therefore, I invite you to pamper your loved ones in a tasty and healthy way and prepare an awesome no-bake cake at home from marshmallows and cottage cheese. Don't worry: it's very simple, quick to prepare and made from easily available ingredients.

Ingredients:

shortbread cookies - 300 grams;
butter - 115 grams;
cottage cheese - 500 grams;
marshmallows - 400 grams;
sour cream - 200 grams;
lemon juice - 1 tablespoon;
powdered sugar - 50 grams.
Awesome no-bake cake made from marshmallow and cottage cheese. Step by step recipe

Prepare the base dough: grind the shortbread cookies into fine crumbs. This is convenient to do using a blender. If you don’t have one, you can use a regular rolling pin: place the cookies on the board and roll them over them several times with the rolling pin. Just don’t put out all the cookies at once - do them in small portions.
Melt the butter, add to the cookies and stir.
Place the dough in a springform pan (I used 22 centimeters, but you can use a smaller diameter to make the cake taller). We compact it well so that the layer becomes dense and well distributed in shape.
Place in the refrigerator for 20-30 minutes until the cake hardens.
Step-by-step preparation of soufflé: beat cottage cheese with sour cream and powdered sugar until smooth using a blender. If you don’t have a blender, you can rub the cottage cheese on a sieve, and then add sour cream, powdered sugar and mix until smooth. If small grains remain, it's okay.
Place the marshmallows in a large bowl and melt in the microwave. Since everyone’s microwave oven and the marshmallows themselves are different, melt them starting from 20 seconds, gradually increasing the time (for me it usually takes up to 1 minute). The marshmallow should double in size, become airy and very soft. You can also melt it in a water bath.
Advice. I used strawberry marshmallows, you can have any other one and, if you wish, you can add a little coloring: but only to the melted marshmallows.
Combine marshmallows, lemon juice, cottage cheese, and beat all ingredients until smooth: the consistency will be similar to sour cream.
We take out the mold with the dough, thinly grease the sides with vegetable oil, pour out the soufflé and again put the cake in the refrigerator for 4-5 hours, or better yet, overnight.
We remove the finished cake from the mold: if the soufflé does not lag behind the sides, then you can use a thin knife to run along the edge of the walls, or heat it a little with a hairdryer from the outside of the mold.
For decoration, you can use any berries, fruits, pour over melted chocolate or pour in jelly.
This no-bake cake made from marshmallows and cottage cheese turned out amazing! It is so tender that it just melts in your mouth - no need to bite! Indeed, very tasty and tender! Rest assured: everyone will love this dessert! If desired, you can add raisins, nuts, and cocoa powder to the cookie base. Cook simple and original dishes with us, deliciously surprise your loved ones and share your impressions! Enjoy your meal with Super Chef!

Good day, dear readers of a blog about delicious food! Today we will look at how to make a “Giraffe” cake with marshmallows at home, this recipe is with a photo for your convenience. Do you have an important date coming up or are you just expecting guests? Then you can’t do without a beautiful cake!

But you don’t want someone to make you a confectionery masterpiece to order? Do you want to create a “masterpiece” with your own hands to surprise your loved ones and guests? There is a solution, because you can prepare an original and delicious cake at home.

In this case, you can completely do without mastic, because it requires a certain confectionery skill. In addition, working with mastic is a labor-intensive process and quite lengthy, but marshmallows (chewing marshmallows) can be bought in the store without any problems.

That is why we bring to your attention this recipe for a delicious cake that does not require a lot of experience and time. And this dessert looks no worse than unusual custom-made cakes. So how to prepare this confectionery “miracle”? It's very simple!

Components:

1. Milk - 150 ml.

2. Cream 20% - 150 ml.

3. Shortbread cookies - 300 grams

4. Butter - 110 grams

5. Marshmallow - 150 grams

6. Chocolate - 300 grams

7. Chicken eggs - 2 pieces

8. Vanillin - on the tip of a knife

Cooking method:

1. Take your favorite shortbread and grind it into crumbs. To do this, place the cookies in a plastic bag and crush them with a regular rolling pin. Pour the resulting crumbs into a deep bowl.

2. Now take the butter and melt it. Then pour into a bowl with the finished crumbs, mix thoroughly.

3. Take a baking dish with a diameter of 20 centimeters and pour the sand mixture into it. We form the sides from the crumbs, compacting them into the bottom and along the edges of the mold. At the next stage, put the mold in an oven preheated to 170 degrees, bake for 5-7 minutes.

5. Add chocolate, broken into small pieces, to hot milk. I’ll leave a video for you at the end of the article, watch how chocolate ganache is prepared correctly, it’s very interesting.

6. Stir until the chocolate is completely dissolved, add a little vanilla.

7. Take two eggs and beat them with a whisk.

8. Then carefully add them into the chocolate mass, continuing to beat. We should get a homogeneous consistency.

9. Now you need to pour the chocolate-egg mixture into the previously baked shortcake. Place the pan in an oven preheated to 170 degrees for 20-30 minutes. The filling will be completely ready when it stops swaying.

10. Take marshmallows and cut each candy in half, put it on a hot cake.

11. Then you need to put our dessert in the oven for 1-2 minutes, setting the “grill” function. If you don't have a grill, then simply bake the cake until the marshmallows are browned. Sometimes I use cake cream, sweat you.

12. Let the baked goods cool and place them in the refrigerator for several hours. We take out the finished delicious cake and try it! Bon appetit!

This beautiful dessert has a lot of cooking options, for example, there is lemon giraffe cake. It is also prepared with cottage cheese or sour cream; all these versions are no less tasty and aromatic.

Marshmallows are sold in stores, but if you want, you can try making them at home. Then you can decorate your cake as you wish, because the shape and color of the chewing marshmallow will depend on your imagination

Try making this delicious and simple cake at least once, then you will definitely love it!

Dear readers, please comment on the recipe and send your ideas! Subscribe to blog news and share with friends! More new culinary achievements for you! Goodbye!

If for some reason you don't eat dairy products and/or gluten, this does not mean that you should deny yourself sweets and various goodies. Nowadays, there is a large selection of products in stores and everyone can choose their own diet.

Today I will tell you very a simple recipe for incredibly delicious marshmallow cake. Housewives abroad very often make desserts using marshmallows, however, this has not yet become fashionable among us. We are just about accustomed to the fact that desserts can be made from cheese, but now they tell us that we can melt marshmallows and make cream from it.

Even if you eat everything, you simply need to prepare this dessert, because it is, well, very tasty, despite the fact that it does not use dairy products or flour.

Ingredients

Preparing the cake

Notes

1. You can make a crust using shortbread cookies and butter. To do this, you will need to take 200 grams of cookies, grind them and mix them with melted butter (80 grams). In this case, there is no need to bake the cake, but simply put it in the refrigerator for 15-20 minutes, then pour the prepared cream onto it.
2. Make sure you use a mold that will not leak the cream. If you don’t have one, you can use a rectangular mold without a removable bottom, as in the recipe.

Homemade marshmallow mastic is a real confectionery miracle. It prepares very quickly, and what beauty you can create on a birthday cake with your own hands! The recipe uses very few ingredients: marshmallows, powdered sugar and citric acid. To decorate the cake, you can make mastic of different colors; for this you will need special food coloring or natural ingredients, about which a little later. There is nothing complicated, working with mastic is a pleasure! Once you give free rein to your imagination, you can form roses, figures, and even large elements from it. Look at the recipe for a two-tier cake for 2 years, it is covered with mastic, which any housewife can handle!

Externally similar to marshmallows, marshmallows differ in their composition. This is a treat made from whipped sugar (or corn syrup), gelatin and glucose with added flavoring and coloring. Marshmallow is the English name for the plant marshmallow (literally “marsh mallow”). Initially, white lozenges were apparently produced as a medicine: marshmallow root was used to treat sore throats. Other parts of marshmallow have also found medicinal use. Modern marshmallows are confectionery products that are added to cocoa, hot chocolate, decorated with desserts, and fried over a fire.

Before moving on to the recipe, I’ll tell you a few nuances of preparation. Initially, the result is a white mass, but you can also make it colored. If you want to achieve bright colors, it is better to buy special food coloring. And if delicate shades are suitable, then you can use natural dyes: spinach juice, carrots, beets, cocoa. If we add vegetable juice to marshmallows, then no more than 1 tsp. You will also need more powder to obtain the desired consistency. It turns out quite sweet, so we increase the amount of citric acid to slightly neutralize the sweetness of the future cake. Another option is to replace part of the powdered sugar with starch (if you decide to use it, then only corn starch!). In this case, you can reduce the citric acid. Many people add lemon juice, but its acid is not enough, and the liquid again needs to be thickened with powder. The recommended proportions of this recipe are optimal for white mastic, but a lot depends on the marshmallow itself. Therefore, if you are preparing mastic for the first time, add powder to the colored mass gradually, carefully, so as not to clog it. The powder should be the finest and lightest, preferably expensive, and definitely not homemade. How smooth and obedient the mastic will be depends on its quality. As a rule, good powder costs much more than regular powder; very often they add “premium class” to the packs. And some manufacturers add flavorings to the product, which makes the mastic much tastier and more aromatic. Let's prepare marshmallow mastic step by step!

Ingredients:

• 250 g marshmallows;
• 250-500 g of powdered sugar;
• 1.5 tsp. citric acid;
• dyes as desired.

Homemade marshmallow mastic recipe

Today, most housewives use marshmallow mastic to cover and decorate their cakes, mixing it with powdered sugar or starch. The result is a plastic mass from which you can fashion a flower, a bow and many edible figures. Various dyes are added to it, giving the desired shade. Such decorations not only look appetizing, but are also quite edible. Experiment with pasta and create your own sweet works of art.

What is marshmallow

These are sweet chewy marshmallows (candies), white or colored in various pastel shades. It can be braided or cut into small pieces. It is made from corn syrup, sugar, glucose and softened gelatin, whipped until fluffy. Previously, it was added to cocoa, coffee, cakes, desserts, ice cream, and now marshmallow mastic has become popular.

How to make mastic from marshmallows

It is not difficult to prepare mastic for decorating marshmallow confectionery products. The main thing is to take into account the recommendations of specialists, experienced confectioners and study the most common mistakes of novice cooks. This knowledge will help you correctly make a plastic mass that will be easy to mold and will not melt before serving the delicacy. As a result, you will be able to realize all your fantasies of creating culinary masterpieces.

To successfully create marshmallow mastic, professional confectioners advise you to adhere to the following rules:

1. Before covering the cake with marshmallow plastic, spread it with buttercream. A base that is too wet will cause the mastic to melt.
2. When exposed to air, mastic figures dry quickly. Take this into account and cover the cake if you want them to remain soft.
3. To tint during the creation process, add gel or natural dyes: vegetable juices, cocoa powder, etc.
4. If the mass does not roll out well, warm it up a little in the microwave.
5. When gluing several parts of mastic figures, lubricate the joints with water.
6. A brush with water will help give a pastry covered with mastic a beautiful shine. Brush the liquid over the treat before serving.

Typical beginner mistakes

Those who start kneading mastic from chewing candies often make mistakes, due to which the mass does not obtain the desired consistency. To ensure everything works out for you, avoid the following:

1. Don't use colored marshmallows if you'll be coloring them later, otherwise the color won't be what you want.
2. Sometimes marshmallow pastes become hard. Don't despair, just warm it up. If the mixture begins to crumble, you need to add lemon juice or water.
3. Be sure to use finely ground powdered sugar, or even better, sift it through a fine sieve.
4. If the layer still breaks after covering the cake, use a brush dipped in water. You need to iron the surface with it until the irregularities and tears disappear.
5. If air bubbles form, pierce these places with a needle.
6. Do not make wet creams; use soaked cakes with caution - high humidity will cause the mastic to dissolve.
7. Store unused mastic in plastic bags in the refrigerator.

Cooking methods

You can knead the marshmallow mastic mass for culinary masterpieces in different ways: melt the marshmallows in the microwave or in a water bath. Each of them is good in its own way and does not take much time. Try both and decide which one you like better. Experiment, surprise your family and friends with beautiful mastic cakes on the festive table.

How to melt marshmallows in the microwave

Place chewing candies - marshmallows for mastic in a container (you can add a piece of butter) and place in the microwave (in a hot oven), turn on medium or high power. Remove when the marshmallows have increased in size and begin to melt. Stir the sticky mixture with a spatula, start adding coloring and powdered sugar to the melted marshmallows. Stir the mixture until smooth, first in a bowl and then on the table.

Mastic made from chewing marshmallows in a water bath

To melt fluffy marshmallows in a water bath, use enamel dishes. Pour some water into a larger saucepan, boil it, and place a smaller saucepan with marshmallows on top. Do everything on low heat. During the heating process, the mass should almost double in size and swell. Next, you need to transfer it to a bowl, add dyes, powdered sugar and knead.

Homemade marshmallow mastic recipe

Plastic mastic for marshmallow cake can be prepared according to several recipes with different composition of ingredients. You can even combine dry milk with condensed milk, but this sugary mass will not have a pure white color. As a result, the shades of the dyes will also be distorted. Marshmallow mastic according to the classic recipe is universal, it can be colored in any way you like.

Classic recipe

• Time: 35 minutes.
• Quantity: for a cake 15*7.5 cm.
• Calorie content of the dish: 356 kcal per 100 g (in all recipes).
• Purpose: cake decoration.
• Cuisine: European.
• Difficulty: easy.

This recipe is the simplest, classic marshmallow mastic is suitable for coloring in any color and creating the most incredible confectionery masterpieces. Butter is added to the mass so that it is more plastic and does not crumble during the process. The product can be stored for 2 months in the refrigerator, but be sure to wrap it in cling film to prevent it from weathering or drying out.

Ingredients:

• marshmallow – 100 g;
• powdered sugar – 200 g;
• starch – 100 g;
• butter – 1 tbsp. l.;
• food dyes.

Cooking method:

1. Sift the powder and starch through a fine sieve.
2. Combine butter and marshmallows, heat them until the latter begin to melt.
3. Next, they must be mixed with a mixture of starch and powder (100 g).
4. Add dye (dry dissolve).
5. Add more powder, stir until thick.
6. Place on a table sprinkled with a powder-starch mixture and knead until firm and elastic.

Chocolate mastic for cake

• Time: 50 minutes.
• Quantity: for a cake 15*10 cm.
• Calorie content of the dish: 416 kcal.
• Purpose: cake decoration.
• Cuisine: Russian.
• Difficulty: easy.

This marshmallow mastic will appeal to chocolate gourmets. Even small children will appreciate its delightful shade and aroma. The undoubted advantage of such decoration is that it does not dry out in the air, remaining just as plastic and soft. From chocolate mass you can make many interesting, tasty decorations not only for cakes, but also for pastries.

Ingredients:

• marshmallow – 180 g;
• powdered sugar – 150 g;
• dark chocolate – 200 g;
• butter – 1 tbsp. l.;
• cream – 3 tbsp. l.;
• liqueur (cognac) – 1 tbsp. l.

Cooking method:

1. Make a water bath and melt the chocolate in it.
2. Add marshmallows to it, stir until it dissolves.
3. Then put the butter, pour in the cream, liqueur, and continue stirring.
4. When everything is dissolved and the paste becomes homogeneous, remove from the water bath and add ½ part of the powder.
5. Stir, place on a table sprinkled with powder and continue kneading until smooth.

How to paint mastic

Sweet marshmallow mastic can be colored either during the preparation process or in finished form. For this, different types of dyes are used, which are liquid (gel) and dry. Recent experts recommend diluting with water or vodka. Alcohol should not scare you, since alcohols will subsequently evaporate and will not be felt.

During the preparation stage

It is best to color the mastic mass at the marshmallow melting stage. To do this, add gel dyes and mix the mixture well. Thanks to this method, the paint is evenly distributed throughout the composition, and the color turns out very beautiful and rich. Dry food colors are also suitable for coloring the composition at the preparation stage, but they must first be diluted with water or vodka.

Ready mastic

Don't be alarmed if you mixed a pure white paste and then decided to make a colored decoration. The already mixed mass can also be colored using the same dyes. Pour them in the middle, fold the edges and start kneading. The advantage of this method is that in the middle of the process you get beautiful stains, a marble effect, which can be left and used as decoration. There is another option to cover the cake with white paste and decorate the top with liquid dyes.

Marshmallow cake decoration

Cake decorating is a very interesting activity. Here you can let your imagination run wild. For everything to work out, it is important to roll out the mastic mass correctly:

• The table on which you will do this must be sprinkled with powdered sugar or starch. This will prevent the paste from sticking.
• The thickness of the layer should be at least 2-3 mm and it is better to roll out the mass between two sheets of thick film. The advantage of this method is that the top film can be removed and the bottom film can be used to transfer the coating to the cake.
• In order for the mastic paste to lie evenly on the entire cake, you need to knead it generously and roll it all out at once. After you place it on the treat, it will stretch under its own weight and evenly cover the entire cake. Do not completely cut off the excess edges, leave about 0.5 cm in reserve, counting on the fact that the coating may dry out and shrink a little and rise.

A wide variety of decorations can be made from mastic plastic - from beautiful flowers to all kinds of figures. To cut out the elements needed for decoration, use cookie cutters or homemade templates. Lubricate your palms with vegetable oil to prevent the parts from drying out, cover the rest with film. If you are starting to create mastic decorations for the first time, start with simple daisies:

1. Roll out a white layer, 2 mm thick, attach a chamomile stencil, circle with a toothpick.
2. Cut along the contour with a knife. If you don’t have a small knife and it’s inconvenient to make a big one, you can cut it with scissors.
3. Using a toothpick, press the dots in the middle (not all the way through) and the grooves on the petals, adding texture.
4. Roll the yellow mass into balls, flatten them, and glue them with water to the center of the future flower.
5. Crumple a piece of foil into a ball and place the daisies on it, giving the petals the necessary bend. Leave them to dry.
6. You can cut out leaves from the remaining mastic, after painting the composition green. Give them texture and dry them in the same way as flowers.
7. Glue them onto the covered cake using water, or better yet, use neutral colored jam.

For which cake is it better to use mastic?

You only need to apply mastic covering to strong sponge cakes that have a layer of buttercream. The soufflé layer is very soft; the coating can ruin the shape of the dessert. In this case, the edges of the cake must be strengthened and covered with suitable cream. Handle the soaked cakes carefully; the paste is afraid of any contact with moisture. Don't overdo it by soaking them yourself, and let the cake dry a little so that the coating doesn't tear.

How and where to store cake mastic

Mastic paste tends to dry out, so after preparation, if you are not going to use it immediately, wrap it in several layers of cling film or place it in a plastic bag. Store in the refrigerator for 2 to 4 months or in the freezer for up to 6 months. Before use, the paste must be taken out 30-60 minutes in advance and allowed to warm up and become plastic.

Cakes with mastic at home - photo

Video