Giraffe Cake
12 servings
35 minutes
The 'Giraffe' cake is a true culinary masterpiece created for lovers of delicate and chocolate desserts. Its base consists of a fragrant sandy crust complemented by a velvety chocolate filling made from milk, cream, and melted milk chocolate. The uniqueness of the cake lies in its decoration: marshmallows baked to a golden hue create an impressive pattern reminiscent of a giraffe's spotted skin. This dessert has a rich, sweet flavor with delicate vanilla notes, and its texture—a crispy crust and chewy marshmallow—makes it particularly appealing. The cake is perfect for festive tea parties and will adorn any table setting. To achieve maximum flavor, it is recommended to chill it in the refrigerator before serving and to cut it with a hot knife to prevent the marshmallow from stretching.
1
Crush the cookies in a blender, add melted butter, and mix until a homogeneous mass is achieved.
- Biscuits (cookies): 300 g
- Butter: 100 g
2
Grease a 21 cm removable mold with butter, fill it with dough up to the edge. Pack it down. Place in a preheated oven at 160 degrees for 10 minutes, depending on your oven. The crust should brown nicely.
- Butter: 100 g
3
Pour cream and milk into a saucepan. Heat over medium heat, stirring constantly. Do not bring to a boil. Remove from heat and add crushed chocolate.
- Heavy cream 35% fat: 0.8 glass
- Milk: 0.8 glass
- Milk chocolate: 300 g
4
Stir until the chocolate is dissolved. Add vanilla.
- Vanilla essence: 0.5 teaspoon
5
Whisk the eggs and gradually add to the chocolate mixture, mix quickly and beat a little with a mixer until smooth.
- Chicken egg: 2 pieces
6
Pour the chocolate filling onto the cake base and send it to the oven for 15-20 minutes. Or until the filling stops wobbling.
- Milk chocolate: 300 g
7
We take out the cake, let it cool for about 10 minutes, and place the cut-in-half chewy marshmallows.
- Marshmallows: 100 g
8
We place it around the perimeter of the cake. This is how it should look.
9
Bake under the grill at 180 degrees for 1-2 minutes. Watch for the marshmallows to brown slightly, no more. We get such a beautiful pattern.
10
Our cake is ready. ATTENTION! To make it 10 times tastier, you need to put it in the fridge for an hour or two before eating! It should be cut with a HOT KNIFE (otherwise the marshmallow will stretch); just pour boiling water on the knife and cut, then pour again and cut.
