How to Make Cream and Marshmallow Cake
My mother often makes this cake at home, especially for parties and family meetings. She usually makes this very fluffy white cake with lots of filling and a delicious marshmallow topping. Let's learn this delicious recipe with all the details.
Equipment
- Oven
- Mixer
- Stove
- Refrigerator
Ingredients
Filling
- 13.7 oz of Sweetened condensed milk (390 g)
- 2 units of Egg yolk
- 7.05 oz of Heavy cream (200 g)
- 1 and 1/2 tbsp of All-purpose flour 0.77 oz (22 g)
- 1/2 cup of Milk 4.05 fl oz (120 mL)
- 1 tsp of Vanilla extract 0.16 oz (5 mL)
Cake Batter
- 3 Egg whites
- 3 Egg yolks
- 1 cup of Sugar 6.3 oz (180 g)
- 1/2 cup of Milk 4.05 fl oz (120 mL)
- 1 and 1/3 cups of All-purpose flour 5.6 oz (160 g)
- 2 tsp of Baking powder 0.3 oz (10 g)
Marshmallow
- 2 Egg whites
- 1 cup of Granulated sugar 6.3 oz (180 g)
- 1/3 cup of Water 2.71 fl oz (80 mL)
- 1/2 tsp of Vanilla extract 0.06 fl oz (2 mL)
Chocolate Topping
- 2 tbsp of Granulated sugar 1.05 oz (30g)
- 1 tbsp of Cocoa powder 0.35 oz (10 g)
- 2 tbsp of Milk 1.01 fl oz (30 mL)
- 1/2 tsp of Butter 0.1 oz (3 g)
Instructions
Filling
- In a saucepan off the heat, combine sweetened condensed milk and egg yolks, mix well
- Add heavy cream and mix milk with flour, once dissolved, add to the saucepan
- Mix well; at this point, it’s better to use a whisk to mix better due to different densities
- Heat over medium-low heat, stirring constantly
- When it starts to boil, cook for 3-4 minutes until it thickens well
- Turn off the heat and add the vanilla extract
- Mix a little more
- Pour into the mixer bowl and cover with plastic wrap in contact with the cream
- Let it cool a bit and then chill
Cake Batter
- In a bowl, place 3 egg whites and beat with a mixer until stiff peaks form
- Add the egg yolks one at a time while beating
- Then start adding the sugar gradually and continue beating
- Reduce the mixer speed and add the milk
- Turn off the mixer and add half of the sifted all-purpose flour, gently mix with a wire whisk
- Then add the remaining flour and sifted baking powder
- Pour into a 20 cm (7.8 inch) diameter removable bottom cake pan, grease and flour it, place parchment paper on the bottom for easy removal
- Bake in a preheated oven at 200°C (392°F) for about 40 minutes or until the toothpick test comes out clean from the center
Assembly
- Take the chilled cream from the refrigerator and beat it with a mixer until light
- Unmold the cooled cake
- Run a spatula around the sides of the cake
- Turn it in your hand and remove the pan and parchment paper
- Flip the cake onto a board
- Cut it in half
- And then remove the top to level it
- Take the plate you’ll serve the cake on and place one part of the cake
- Place the metal cake ring on top
- On the top, add the filling
- Another layer of cake on top
- Close with plastic wrap and refrigerate
Marshmallow
- In a saucepan, combine sugar and water, mix well to dissolve the sugar
- Turn on the heat and leave it on low
- When it starts boiling, leave it for about 6-8 minutes until it reaches the thread stage
- Meanwhile, beat the egg whites until stiff peaks form
- When the syrup is ready, start adding it gradually to the egg whites while beating
- When finished adding, beat until the marshmallow is at room temperature, about 10 minutes
- When it’s cold and firm, add the vanilla essence and beat a little more
Chocolate Topping
- Place sugar, cocoa powder, milk, and butter in a saucepan
- Heat over low heat, stirring
- When it boils, keep it on the heat for 30 seconds and turn off
- Pour into a container to cool slightly
Decoration
- Remove the cake ring and spread the marshmallow on the top and sides
- With the back of a spoon, spread the chocolate sauce and decorate the cake as desired
Notes
Tips:
– In the refrigerator (under refrigeration), it valids to 4 days;
– In the freezer (under freezing), it valids to 30 days.
– In the freezer (under freezing), it valids to 30 days.
