A dessert that is unlikely to be bought in a store is a marshmallow cake, a delicate and light delicacy, the preparation technology of which is accessible even to a child. A lot of recipes for this cake have already been invented, but fresh ideas never hurt. How and from what products to make a marshmallow cake, bypassing the most difficult and time-consuming process - making dough and baking cakes?

Let's look at a simple technology and get acquainted with some recipes.

No baking marshmallow cake - basic technological principles

To be honest, it would be correct to call a cake without baking a dessert, because the original meaning of this word is pie, sweet bread, and there are no pies and bread without baking. The word "cake", in this case, means the appearance of the dessert. But some stages of making a dessert from marshmallows in a cold way are preserved, as in the preparation of confectionery in the classical way.

"Cold" cake also has a base for which ready-made biscuits of any kind, biscuit, shortbread and wafer semi-finished products are quite suitable. But, given the rather dense and springy texture of marshmallows, the presence of cakes in a marshmallow cake without baking is not even necessary, and it is quite possible to combine marshmallows, chopped or whole, with cream, like the Count's Ruins cake.

Marshmallow consists of fruit or berry puree, sugar, whipped with egg whites. The stable dense texture of the confection is preserved by adding pectin, gelatin, agar or other gelling components. All of these components are part of soufflé creams, jellies, marmalade, mastic, which will very harmoniously complement the marshmallow dessert. In addition, fruits, nuts, chocolate and ice cream can be added to the "cold" cake.

From such an extensive list of ingredients, hundreds of extraordinary recipes can be compiled to your liking.

1. Marshmallow cake without baking "Summer"

Ingredient List:

Puree, apple (from baked apples) 300 g (net)

Lemons 2 pcs. (or 3 limes)

Agar-agar (7-8 g each for applesauce, marshmallow mass and pumpkin puree) 25 g

Green dye

Pumpkin puree 400 g (net)

Muscat, ground

Orange, technical ripeness 1 pc.

Oil 50 g - for pumpkin puree; 120 g - for butter cream; 180 g - for marshmallows

Cream 300 ml

White marshmallow on agar 600 g

Essence (vanilla and coconut)

Berries (blueberries, raspberries) 200 g

Sugar and powder (for cream) - to taste

Cooking technology:

Add lemon or lime zest, sugar, fresh citrus juice, and green food coloring to mashed applesauce. Bring to a boil, remove the foam and add the dissolved agar agar. When it cools down to 40-50 C, strain the fruit mass by passing it through cheesecloth folded into 3-4 layers. Pour the jelly into a round removable rim (24 cm).

Divide the marshmallow into halves, chop finely. Add hot cream, beat until smooth. At a temperature of 20-25? C, whisk, add soft butter in small portions. Add vanilla or coconut flavor. Put the marshmallow with cream on the hardened jelly mass of apples and citrus, 1 cm layer. Put in the cold to harden.

Make pumpkin puree:

Put 3-4 tablespoons of sugar in a hot and dry frying pan, melt until light brown and add pieces of peeled pumpkin. Stir until the flesh is covered with sugar and lightly browned. Add a spoonful of butter, cover the pan with a lid. Simmer until soft over low heat. At the end of stewing, add cinnamon and ground nutmeg. Kill the cooled pumpkin slices with a blender, add the orange zest. The puree should have a delicate creamy consistency. Add agar-agar dissolved with warmed orange juice into it. Stir and transfer to a mold, on a marshmallow layer. Smooth the surface again, let it harden a little in the refrigerator.

On top, on the pumpkin puree, put another layer of marshmallow white mass of the same thickness. Put in the refrigerator, now - for 5-7 hours.

Immerse the form with the frozen dessert in boiling water for 30 seconds and, turning it over, transfer it to a stand or dish. Whip the pastry cream until creamy by adding 90 g of powder. Cover the side of the cake with butter cream, and sprinkle the berries on the top, green layer.

2. No-baked marshmallow cake "Pink Cloud"

Ingredients:

Strawberry fresh 200 ml

Cream, drinking (pasteurized) 400 ml

White or pink marshmallow 500 g

Whipped cream 200 g

Powder 100 g

Dye, food (blue)

Gelatin 20 g

Bananas 300 g (net)

Sugar 150 g

Shortbread, vanilla 0.5 kg

Oil 120 g

Essence to taste

Cooking method:

Place the cookies in a ziplock bag. If the package is small, then fill in the cookies in parts. Beat the cookies with a rolling pin until fine crumbs are obtained. Fold the crumb into a container, add drinking cream (150-200 ml) so that the crumb gets wet and sticks together. Add soft butter and mix thoroughly until smooth.

Transfer the cake base to any shape, filling it 1.0-1.5 cm in height. Tamp the cake base tightly and place in the cold for 1-1.5 hours.

Peel 2 medium bananas. Place them in a large and deep bowl, add the remaining cream, sugar and beat until creamy. Add agar juice. Stir.

Put coarsely chopped pieces of marshmallow in a spherical bowl, fill them with the prepared soufflé cream and put them in the refrigerator too.

Whip heavy cream with powdered sugar. Separate approximately? part of the prepared butter cream and add a little blue dye to it, mix until a light blue cream is obtained. Remove the cake blanks from the refrigerator. Place the sandy-cream base on a dish. On top of it, turning the bowl upside down, put the cream soufflé. With blue cream, using a pastry bag and a nozzle, lay a border around the white-pink mass. Cover the "cloud" with white cream: apply the pattern at random.

3. "Truffle" marshmallow cake without baking

Ingredients:

Chocolate 500 g

Cream (20%) 120 ml

Butter 240 g

Syrup 180 g

Cognac 70 mg

Marshmallow in chocolate 0.5 kg

Cookies, shortbread chocolate 400 g

Powder 0.7 kg

White marshmallow on agar 350 g

Water 50 ml

Lemon juice 20 ml

Essence

For decoration:

Chocolate decor

Marshmallow-based mastic flowers

Cooking method:

Put a container with pieces of chocolate and butter in a water bath. Melt, add sugar and pour in warm cream. Stir occasionally the chocolate mass and cook until thickened.

Grind the chocolate cookies into crumbs and add to the chocolate, stir.

Place a layer of chocolate covered marshmallows in a cake pan with a removable rim. On top of it, place half of the warm chocolate mass with cookies. Place the mold in the refrigerator.

Cut the white marshmallow into small pieces, add warm water. Melt in the microwave or water bath until thick and smooth. Add lemon juice: it will not only give the taste of sugar mastic, but also make it easier to work with the sugar dough, make it more plastic and homogeneous. Use the essence for marshmallow mastic at your discretion.

If desired, divide the mastic into parts, add food coloring to each of them, and knead the dough, adding powder, until a uniform color.

Leave half of the sugar dough white. Roll out a thin layer of white mastic, the size of which should be larger than the surface of the cake, so that you can cover the top and sides with mastic. In order to make it convenient to transfer the thin mastic coating to the cake, roll out the blank on a silicone napkin. Sprinkle the surface of the cake with powder or cocoa. Smooth the coating with a rolling pin, level the sides with an angled spatula. Align the surface from the center to the edges of the cake. Cut off the excess sugar dough at the bottom. To give gloss to the mastic surface, brush it using a solution of vodka and honey (or light syrup) in a 1: 1 ratio. To decorate, put chocolate covered marshmallows, 2-3 truffle balls, chocolate decor on the cake. Sprinkle lightly with cocoa powder.

4. Marshmallow cake with fruit and cream souffle "Venochek"

Products composition:

Biscuit biscuits 600 g

Cream for cream 300 g

Pink and white marshmallows, fruit 300 g and 0.5 kg

Oil 150 g

Powder 250 g

Peach or mango

Strawberry

Coconut milk 200 ml

Preparation:

Place the white and pink marshmallows in a separate deep bowl. Melt the marshmallows by adding a little water or lemon juice to each portion. Whisk butter and powder, and, dividing the cream in proportion, add melted marshmallow to both parts. Whisk. Also divide the whipped cream proportionally and combine with the pink and white cream.

Prepare the fruit: select peaches or mangoes with a dense texture, wash, remove the seeds and cut into wedges. Wash the strawberries. To decorate the surface, set aside large berries without damage, use the rest for the berry layer in the cake (if necessary, you can cut them.

Take a large round dish. Place a glass or a jar in the center of it, and lay out a ring of cookies around it, soaking each layer with coconut milk and greasing, alternately, with white and pink cream. Put peach or mango slices on white cream, strawberries on pink. Cover the surface of the cake with a white soufflé. Place flowers on top of the peach and strawberry cream.

Cover the outer side of the cake with butter cream, which is prepared separately, whipping 150 ml of heavy confectionery cream with 50 g of powder.

5. No-bake marshmallow ice cream cake

Pistachio ice cream

Marshmallow on agar (assortment: white, pink, chocolate)

Nuts (optional) 150 g

Marshmallow mastic for decoration 200-300 g

Chocolate 400 g

Butter 100 g

Biscuits

Cooking procedure:

Ice cream should be slightly melted. Add chopped pieces of marshmallow and nuts to it. Place a semicircular capacious container with chocolate-covered marshmallow halves on the inner surface and fill with ice cream. Place the mold in the freezer.

From multi-colored mastic (see the recipe above) sculpt flowers or figurines for decoration.

Melt the chocolate with butter, stir with a whisk and add rum or cognac until shiny. Put cookies on a dish, in 2-3 layers. Sprinkle each layer with honey and sprinkle with chopped nuts. Turn the bowl of ice cream over and place it on the cookie circle. Pour melted chocolate over the gaps between the chocolate marshmallows. Place the cake in the freezer to keep it from melting.

Use the remaining chocolate for decoration. On the parchment with the pattern applied on the back of the paper, place the chocolate from the cornet according to the pattern. Transfer the sheet to the refrigerator. When the chocolate has set, peel off the chocolate ornament from the paper using a razor blade, gently peeling it off the paper. Decorate the cake.

6. Cake from marshmallow without baking "Basket"

Products:

Sour cream, natural 200 g

Whole milk cottage cheese (at least 36%) 350 g

Marshmallow, fruit pink 200 g

Gelatin 20 g

Cookies, shortbread vanilla 0.5 kg

Cookies "Tubochki", shortbread 800 g

Jelly, strawberry 2 bags

Fresh strawberries 500 g

Marshmallow mastic 350 g (for cake decorating)

Operating procedure:

For a cake without baking, you need a detachable round shape. Enclose the bottom with shortbread cookies.

Whisk the cottage cheese with vanilla and sour cream until creamy. Add dissolved gelatin and melted pink marshmallow. Then stir the mass with a spatula, in a circular motion, until a marble pattern is formed. Pour the cream into the mold, placing the sand tubes at the same time on the side: the curd cream and a layer of cookies should fix them. Put the mold in the refrigerator to set.

Put the strawberry halves on top of the curd cream, pour the strawberry jelly prepared according to the instructions. Transfer the mold to the cold again to set.

Make a handle for a basket out of mastic by twisting two long "sausages" into a bundle, and letting them dry on a table sprinkled with powder. Sculpt other decor items as you see fit.

For pastries, try to use agar-agar rather than gelatin. Agar agar is obtained from algae; gelatin - from the cartilaginous tissue of animals. Agar-agar does not have the characteristic odor inherent in gelatin, therefore, confectionery products based on it are more pleasant to the taste. The smell of gelatin is not felt when used in combination with animal products.

When using gelatin for pastry, choose plates. Such gelatin is easy to use: the plate has a standard weight of 5 g, it dissolves within one minute, without sticking like powdered gelatin. In addition, in the production process, lamellar gelatin goes through additional stages of purification, and therefore does not have a characteristic protein smell at all.

Agar-agar is convenient in that the gelling of liquids begins already at 50 C. Creams and desserts based on agar withstand a higher temperature in the room, and jellies with gelatin begin to melt at a lower temperature.

This light cake with moist biscuit cakes, apple-flavored marshmallow cream and natural chocolate icing will appeal to absolutely all sweet tooths. It will especially appeal to lovers of marshmallows - an airy, very gentle and moderately sweet delicacy. Moreover, not only the marshmallow layer is delicate and airy, but also the base of the cake - a biscuit. Recently, I have already described a recipe for marshmallows at home; marshmallow cream is prepared according to the same principle. On the Internet, you can find recipes for making cream from purchased marshmallows, but I want to suggest making a natural cream from fresh apples on agar agar. Unlike homemade marshmallows, the cream does not need to harden so much, it remains slightly moist, and the taste turns out to be even richer, with a characteristic apple aroma. The ratio of the marshmallow layer to the biscuit in the cake is one to one; if desired, the volume of marshmallow salt can be doubled. It is pleasant to work with this cream: it keeps its shape very well and does not settle. Thanks to this, the marshmallow layers can be made high and even. The only drawback of the cream is that it sets at room temperature, so you need to work with it quickly. And the consistency of the marshmallow layer is very similar to the bird's milk soufflé, see the link for the recipe for the homemade bird's milk cake. The cakes themselves are also similar: they are based on biscuit cakes, the layer is prepared on agar-agar, and they are covered with chocolate glaze. A cake with marshmallow cream turns out to be more moist and with a characteristic apple flavor.

Ingredients:

for biscuit:

• 5 eggs;
• 1 tbsp. Sahara;
• 1 tbsp. flour;
• 1 tsp without a slide of soda;
• 1 tbsp vinegar.

for marshmallow cream:

• 300 g applesauce (about 700 g apples);
• 1 protein;
• 10 g agar agar;
• 150 ml of cold water;
• 400 g of sugar.

• 200 ml of apple juice;
• 1 tbsp Sahara.

for chocolate glaze:

• 100 g (1 bar) dark bitter chocolate;
• 50 g butter.

Marshmallow cake recipe.

Cooking a biscuit for the cake.

1. Pour sugar into a deep bowl, break eggs.

2. Beat with a mixer in a strong foam at high speeds.

3. Pour in the sifted flour. Add baking soda and pour vinegar on top of it. You can extinguish the soda with vinegar in a separate container, and then pour the foamed mass into a bowl of biscuit dough. Thanks to soda and eggs, the biscuit will turn out to be airy, while the vinegar will extinguish the soda and its smell will not be felt in the finished cake.

4. Gently mix everything with a mixer at low speed so that the flour does not scatter in different directions. The dough for the biscuit should be liquid, with a lot of bubbles that form from beating with a mixer. In consistency, biscuit dough resembles liquid sour cream.

5. Pour the dough into a baking dish 25-30 cm in diameter. I use a silicone mold. It does not need to be oiled, and the finished biscuit literally jumps out of it by itself. I do not advise you to take a detachable metal mold, as the biscuit dough can flow out.

We fill the mold to half the height, taking into account the fact that the dough will rise strongly during baking. We send it to an oven preheated to 200 degrees for 20 minutes.

6. After 20 minutes, check the biscuit for readiness by piercing it with a toothpick. If there are no traces of dough on the toothpick, we take the biscuit out of the oven. Let it cool at room temperature. The sponge cake will settle immediately after the oven, but do not worry, the dough will remain airy and tender.

7. Remove the completely cooled biscuit from the mold. And to make the cakes even more tender, we wrap the biscuit in cling film and send it to the refrigerator overnight. Thanks to this tricky move, we get an incredibly airy cake with wet cakes.

Cooking marshmallow cake cream.

8. Apples are washed, peeled and cut into several pieces. Bake in the oven until soft. Finished apples should be easily pierced with a fork. We drain all the apple juice, we don't need it.

9. Using a blender, prepare the applesauce.

10. Cook the finished applesauce on the stove or dry it in the oven at 120-140 degrees.

11. Dry to make the puree thick, almost all the liquid from it should evaporate. Cool the finished applesauce first at room temperature, and then put it in the refrigerator for 3-4 hours.

12. Since marshmallow cream sets quickly at room temperature, we need to prepare everything in advance. Cut the biscuit into 2 cakes.

13.Put 1 cake on a plate or cake stand. We will saturate the cakes with ready-made apple juice, which will need 200 ml. If you wish, you can prepare natural apple juice.

14. Often, biscuit cakes are soaked in sugar syrup, and for this cake we will dilute 1 tbsp. sugar in apple juice.

15. Saturate both cakes.

16. Pour the agar-agar into a 2 liter saucepan and fill it with cold water (150 ml). Let it brew a little.

17. Measure out 300 g of applesauce, transfer it to a deep bowl. Add chilled egg white.

18. Beat with a mixer on medium turns. The mass should turn white and increase in volume by about 1.5-2 times.

19. We put agar with water on low heat. The mixture will begin to thicken right before your eyes, it needs to be stirred continuously.

20. As soon as we see that the agar starts to boil, add sugar. Mix immediately with a spoon.

22. The sugar must be completely melted before the mixture starts to boil.

23. The syrup will begin to boil and increase in volume, do not stop stirring it.

24. Cook until sample of a thin thread. When you see a thin thread trailing behind a spoon, the syrup can be removed from the heat. The temperature of the finished syrup is 105 degrees. From the moment we put the agar on the plate, it takes about 5 minutes to reach the state of a thin thread.

25. Pour the hot syrup in a thin stream into the apple-protein mixture. Beat immediately with a mixer at high speeds. Thus, gradually, without ceasing to beat, pour out all the sugar syrup.

26. Marshmallow cream should increase in volume, become thick and fluffy, keep its shape well.

27. Divide the whole cream into 3 parts: the first, the second cake and the sides of the cake. Lubricate the base cake with 1/3 of the marshmallow mass.

28. Put the second biscuit cake on top. Saturate it on the second side with sweet juice.

29. We spread some more of the cream and smooth it over the surface.

30. Grease the sides of the cake with the remaining cream. While we are making the icing, we put the cake in the refrigerator.

Cooking chocolate icing for the cake.

31. Melt butter in a steam or water bath.

32. Add pieces of dark dark chocolate. If you take milk chocolate, you need to melt it without butter.

33. Stir, chocolate melts well at 40 degrees Celsius.

34. The chocolate icing is ready.

35. Pour icing on the cake.

36. Spread icing on the surface of the whole cake. We put it in the refrigerator for 20-30 minutes to freeze the glaze.

37. It's time to cut the cake and pour the tea into mugs!

A delicious, delicate and airy cake with marshmallow cream, biscuit and chocolate icing is ready! Bon Appetit!

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Cake "Death to Diet"

Marshmallow, cream, nut, fruit

Marshmallow cake

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"Wedding" cake with roses

Eggs, sugar, flour, eggs, sugar, flour, meringue, sugar, eggs, sugar, flour, marshmallow, strawberry jam, peach compote, pineapple compote, cream, strawberry yogurt ...

Best thanks for adding an entry to the quote pad :)

Calorie content: Not specified
Cooking time: Not indicated

A marshmallow cake with sour cream and fruit without baking is a godsend for busy housewives who do not have a lot of extra time, but there is a desire to pamper their family with delicious things. Such a cake will always work out, there will definitely not be a miss. Another feature of such a cake is that it is not financially expensive, and this is very important for many. You can buy marshmallows for this cake, or you can make it. I also suggest adding a banana, a little kiwi and a little apple to the cake. Sour cream with gelatin will hold all this beauty together. All together it turns out very interesting, unusual, and most importantly - delicious! The cake comes out sweet enough, so you can add a little lemon juice to the sour cream, but if you have a sweet tooth, then you won't need lemon. The cake is perfect for or a cup of coffee, it is very delicate, each piece literally melts in your mouth.

- marshmallows - 3-4 pcs.,
- banana - 1 pc.,
- kiwi - 1 pc.,
- apple - ½ pc.,
- gelatin - 15 g,
- water - 30 ml,
- sour cream - 250 g,
- biscuits with chopsticks - 50 g.

Recipe with photo step by step:

Prepare all products according to the list. Take a deep bowl that can hold all the ingredients. Break the marshmallows or cut into pieces, put all the marshmallows in a bowl.




Peel one large banana, cut into slices and add to the marshmallow bowl.




Next, peel one kiwi and half a small sour apple, cut the fruit into small pieces and toss into a bowl. Move the base of the cake to the side for a while.




Take gelatin and pour it into a bowl or ladle, pour water over it and leave it alone for 15 minutes to expand the gelatin. After the specified time, the gelatin must be dissolved - for this, put the bowl on a minimum heat or a water bath, wait until the gelatin becomes liquid. If you dissolve the gelatin over a fire, in no case should the gelatin be brought to a boil. Add sour cream to the dissolved gelatin and mix well.






Pour sour cream with gelatin into a bowl with marshmallows and fruits. Mix well.




Prepare any deep form, cover it from the inside with cling film. Fill the dish tightly with marshmallows and insert all the cookies. Put the cake in the cold for 4-5 hours so that it is completely frozen. After the specified time, serve the marshmallow cake to the table.




Enjoy your meal!
We also recommend paying attention to the recipe. Such a dessert is also easy to prepare and turns out to be delicious and beautiful.

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