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Marshmallows Bergamot Birthday Cake

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Marshmallow Cake for Elia

Today is Elia’s Birthday.  I can’t believe how time flies and she is already turning 23.   Happy Birthday sweetie!!

I made this cake last Friday, as she visited us on Saturday.  Although I was still not feeling well, after the flu, I managed to make this cake for her with the ingredients I had at home.

Elias Cake 23

I had already bought some of the basic ingredients I need on the day we went to Nafplio and got sick.  We were planning to get fresh strawberries from the farmers’ market on Wednesday but as I was feeling awful, we did not go.  I had to improvise with whatever I had at home.

Fortunately, when I saw the marshmallows in the supermarket, I know that Elia loves them, so I put a packet in the basket.    They came handy as I didn’t have anything else to decorate the cake with.

To make the sponge, I followed my basic recipe but I increased the dose, as I have only one baking tin (28 cm) here in Assini and I wanted to make the cake higher than usual.   I flavoured the sponge with bergamot and used bergamot syrup to wet the sponge, which is her favourite, and I added some “glyko” (bergamot preserve) in the filling.


Marshmallows Bergamot Birthday Cake

Ingredients for the Sponge:

  • 8 eggs
  • 1 cup sugar (if you like it sweeter, add 1 1/4 cup)
  • 1 1/3 cup – minus 2 tbsp – all purpose flour
  • 2 tbsp corn flour (corn starch)
  • 10 drops vanilla essence
  • 1 tsp bergamot zest (optional)

See step by step instructions here.

When the sponge was ready, after a few hours I cut it in the middle and wet both parts with bergamot fruit preserve syrup.  I put the ring back on the sponge and added the pastry cream.  I cut  3 – 4 bergamot preserves into thin slices, which I layered on top of the cream.

Preparing cake

Ingredients for the Pastry Cream:

  •  2 cups milk
  • 2 heaped tbsp corn flour (starch)
  • 3 tbsp sugar or use 1/4 cup bergamot syrup
  • 3 eggs
  • 4 drops vanilla essence


See step by step instructions here.

Ingredients for the whipped cream:

  • 330 ml heavy cream (35% fat)
  • 1 tbsp icing sugar
  • 4 drops vanilla essence

Whip all the ingredients together until peaks form.  Refrigerate until ready to be used.

For decoration:

  • 1 packet marshmallows
  • Colourful sprinkles

After layering the whipped cream over the cake, we can decorate the cake as we wish.

In this cake I used the marshmallows to decorate the cake.

I used 4 – 5 of them, which I melted over a water bath (bain Marie).  Those were used in order for the remaining marshmallows to stick on the sides and not fall.  After putting them around the cake, I used a ribbon to tie them so that they would not fall off.  Some of them slipped and after I tied them, I lifted them back again.  I refrigerated the cake for a few hours before removing the ribbon.  I also cut a few marshmallows into smaller pieces, which I used as decoration on top together with the sprinkles.

Marshmallows tied

It tasted amazing.   I am sure you will love it as much as we did.

23 years old Elias cake


No one can resist the aroma of bergamot and the fluffy marshmallows!

Marshmallow Cake cut

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Strawberry Mousse Cake with Chocolate Cupcakes

Strawberry and Greek Yoghurt Cheesecake

Strawberry Red Velvet Cake

Strawberry Chocolate Mud Cake



Kopiaste and Kali Orexi,

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Friday 12th of February 2016

hmm looking so yummy and easy to make at home thank for sharing recipes


Thursday 2nd of July 2015

Wonderful ideas! I’ve been searching for ideas to celebrate! Thank you!

Kyle Stephen

Sunday 15th of March 2015

Beautiful cake! Happy 23rd Birthday to you!


Wednesday 11th of March 2015

Elia, Happy happy Birthday! That's a very beautiful cake and perfect for the celebration.


Wednesday 11th of March 2015

A very Happy Birthday to her, Dear Ivy! This is such a mouthwatering Cake!


Wednesday 11th of March 2015

Thank you my dear Preeti <3

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