Marshmallow cake with cream
Description
The dish is prepared without unnecessary complications. A light, airy, and slightly tangy cherry and fruity cake made with marshmallows and custard cream is very delicious. This cake requires no baking and can be easily handled even by a young, inexperienced cook. Just carefully study the step-by-step recipe, and everything will turn out perfectly! Marshmallows themselves are very sweet, so add only a little sugar to the cream, and choose fruits and berries with a tart flavor. Instead of cherries, you can use cranberries or currants. Enjoy your time in the kitchen! The ready dessert can now be served.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Thaw the cherries and drain in a colander. Place the pineapple pieces in a colander to drain excess juice.
- 2
Step 2
Prepare the ingredients for the pastry cream.
- 3
Step 3
Bring half of the milk and sugar to a boil, then reduce the heat to minimum. Mix the remaining milk with starch, and slowly pour the mixture into the hot milk while stirring. Cook over low heat until thickened, stirring constantly. Let cool.
- 4
Step 4
Cut the butter into pieces. Add to the milk kissel in portions, each time beating with a mixer until smooth. Transfer the cream to a pastry bag and refrigerate.
- 5
Step 5
Toast the nuts in a dry skillet until golden brown, let cool, then chop using a rolling pin or knife.
- 6
Step 6
Peel the orange and banana, then slice them thinly.
- 7
Step 7
Cut the marshmallows in half and place the first layer on a serving dish. Spread with cream. Arrange part of the nuts, orange, and banana on top.
- 8
Step 8
Second layer: cream, marshmallow, pineapple pieces, nuts.
- 9
Step 9
Third layer: marshmallow, cherries, cream, nuts. Place in the refrigerator.
- 10
Step 10
For the glaze, you will need: chocolate and cream. This makes a generous amount of glaze, enough to fully cover the cake. I used half the portion to lightly decorate the cake.
- 11
Step 11
Melt the chocolate and cream over low heat in a thick-bottomed saucepan, stirring with a spatula. Place the glaze into a heavy-duty plastic bag and make a small cut. Create random glaze patterns over the top of the cake. Refrigerate the cake until ready to serve.