Marshmallow cake with cookies
8 servings
60 minutes
Marshmallow and cookie cake is a delicate treat that captivates with its airy flavor and melting texture. Inspired by Russian sweet baking traditions, this dessert combines fluffy vanilla marshmallows, aromatic butter, and crunchy cookies into a harmonious layer blend. A light cream gives it velvety softness, while the final crumb topping creates an appetizing textural contrast. This cake requires no baking, making it a great choice for quick preparation. Perfect for festive occasions, cozy family gatherings, or simply for sweet moments of enjoyment. To fully develop the flavor, the dessert should be left in the fridge to allow the layers to meld and soak in the cream. It can be decorated with nuts or chocolate shavings to make it even more appealing and delicious.
1
Beat the eggs with sugar, add milk. Then cook on low heat, stirring, until thickened, but do not let it boil.
- Chicken egg: 2 pieces
- Sugar: 1.5 glass
- Milk: 1 glass
2
Cool the obtained cream and pour it into softened butter, whisk with a mixer until smooth.
- Butter: 300 g
3
Cut the vanilla marshmallow into 3 longitudinal pieces (for pancakes).
- Zefir (marshmallow): 1 kg
4
Layer on a plate: marshmallow, cream, cookie crumbs, marshmallow, etc.
- Zefir (marshmallow): 1 kg
- Biscuits (cookies): 6 pieces
5
The last layer should be made of crumbs.
6
Decorate the cake with nuts or grated chocolate and place it in the refrigerator for 12 hours to allow the layers to soak and stick together properly.