Name: Marshmallows Cake with Bergamot
Prep time: 2 h
Cook time: 50 min
Total time: 5 h 50 min
Yield: 10
Cuisine: Greek Cuisine
Ingredients: 120 grams (1 packet) marshmallows mix; Colourful sprinkles; 330 ml heavy cream (35% fat); 1 tbsp icing sugar; 4 drops vanilla essence; 2 cups milk; 2 heaped tbsp corn flour (starch); 3 tbsp sugar or use 1/4 cup bergamot syrup; 3 egg yolks; 4 drops vanilla essence; 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)

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An amazing marshmallows cake flavoured with bergamot and decorated with marshmallows. No one can resist the aroma of bergamot and the fluffy marshmallows!

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

Elia with her birthday marshmallows cake image

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.

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 marshmallows birthday cake image

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 egg yolks
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.

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 up again.

I also cut a few marshmallows into smaller pieces, which I used as decoration on top together with the sprinkles.

I refrigerated the cake for a few hours before removing the ribbon.

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

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

Marshmallows Cake with Bergamot

Yield: 10

Prep Time: 2 hours

Cook Time: 50 minutes

Additional Time: 3 hours

Total Time: 5 hours 50 minutes

An amazing marshmallows cake flavoured with bergamot and decorated with marshmallows. No one can resist the aroma of bergamot and the fluffy marshmallows!

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)

Pastry Cream:

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

Whipped cream:

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

For decoration:

120 grams (1 packet) marshmallows mix
Colourful sprinkles

Instructions

Prepare the sponge cake:

Sift the flour and corn flour and mix with all the dry ingredients.
Separate the yolks from the whites.
Whisk eggs whites with lemon juice until eggs are stiff.
In a separate bowl beat yolks with sugar and vanilla until light and creamy.
Add the flour and mix.
Gently fold in the meringue using a spatula.
(Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy. Lower speed to minimum and add the remaining ingredients).
Preheat the oven to 180°C - 350°F.
Line a 26 - 28 cm / 10 - 11 inch diameter spring-form pan with parchment paper and add the mixture.
Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean.
Remove to a wire rack and allow to cool before cutting it.

Prepare the Pastry Cream:

Heat the milk reserving about half a cup cold milk to add to mixture
Separate the egg yolks.
In another pot, add the flour and corn flour (starch) mixture, the egg yolks, sugar, vanilla, salt and the cold milk and stir well with a balloon whisk.
When the milk is hot pour to the mixture and mix
Put it on the heat and mix constantly until the cream sets.
Add the butter and mix.

Prepare the whipped cream:

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

Assembling the Cake:

Cut the sponge cake into 3 slices and wet them with the syrup of the bergamot fruit preserve.
Cut 3 - 4 slices of bergamot fruit preserve, into thin slices.
Place the first slice of sponge in a platter and put the ring of the baking tin around it.
Pour half of the pastry cream over the sponge and add half of the bergamot slices.
Continue with the second slice of sponge, the remaining cream and bergamot.
Cover with the third slice of sponge.
Refrigerate for 2 - 3 hours for the cream to set.
Remove the spring form ring and cover the cake with the whipped cream.
Place the marshmallows around the cake.
Cut pieces of marshmallows and put them on top for decoration as well as some sprinkles.

Notes

You can freeze the egg white and use them to make meringue based desserts.

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 411Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 246mgSodium 126mgCarbohydrates 48gFiber 0gSugar 40gProtein 10g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."