Chocolate-buckwheat cake with marshmallow
10 servings
75 minutes
Chocolate-buckwheat cake with marshmallow is an amazing combination of traditional Russian ingredients and a modern flavor approach. Buckwheat flour gives the dessert a nutty richness, while cocoa adds a rich chocolate note. The delicate cottage cheese cream harmonizes with airy pieces of vanilla marshmallow, creating softness and lightness. Coffee soaking adds a refined depth of flavor, turning each piece into true delight. This cake is perfect for cozy family gatherings, friendly tea parties, or festive treats. Its texture is tender and moist, and the taste balances sweetness with a slight tartness from the cottage cheese. Historically, buckwheat flour was used in Russian cuisine for baking, but combining it with chocolate and marshmallows makes this recipe unique and modern.
1
Whisk 6 eggs with 100 grams of sugar into a thick foam.
- Chicken egg: 6 pieces
- Sugar: 130 g
2
Mix flour, baking powder, cocoa, and cinnamon, gradually adding to the beaten eggs while stirring continuously.
- Buckwheat flour: 150 g
- Baking powder: 5 g
- Cocoa: 30 g
- Ground cinnamon: 1.5 teaspoon
3
Bake a cake from the prepared dough (I baked it in a multicooker for 50 minutes and it cooled for another 15 minutes).
4
Take out the cake, cut it in half, and let both halves cool.
5
Mix 50 grams of sugar, cottage cheese, and milk until smooth.
- Sugar: 130 g
- Soft low-fat cottage cheese: 350 g
- Milk: 100 ml
6
Divide the white-pink or regular vanilla marshmallow into halves and cut each half crosswise into 2 pieces.
- Marshmallow: 2 pieces
7
Dissolve coffee in warm water.
- Instant coffee: 2 teaspoons
8
Soak the bottom layer in coffee and place the marshmallows on top, evenly spread the cottage cheese cream over it, and cover with the second layer, which should also be covered with cream.
- Instant coffee: 2 teaspoons
- Marshmallow: 2 pieces
- Soft low-fat cottage cheese: 350 g
9
Leave in the refrigerator to soak for a few hours (or overnight).