No-bake marshmallow cake is an incredibly delicious dessert for those with a sweet tooth. To be honest, I’m not a fan of marshmallows and as a stand-alone product it doesn’t appeal to me at all. But it’s a completely different matter when marshmallows are one of the components of a cake or dessert! Then I eat it with pleasure! Marshmallow is a very sweet product, so we can’t do without fruit. A very good combination is obtained from strawberries and bananas, but in winter you cannot find strawberries, so you can take kiwi, for example. I also suggest preparing sour cream for the cake http://www.. This time I added only 3 tbsp to the cream. sugar so that it is not cloyingly sweet.

And so on in order. Prepare all the necessary ingredients for the cake.

Cut each marshmallow half into two pieces. Leave the shaped parts for the top layer.

Prepare sour cream: place homemade thick sour cream in a bowl, add sugar and beat well until smooth. The cream can be put in the refrigerator for 30 minutes so that it holds its shape better.

Place a layer of marshmallows on a plate. Slice bananas and kiwi.

Grease a little with sour cream and lay out a layer of kiwi. Then cover with sour cream again.

Add another layer of marshmallows, sour cream and a layer of bananas.

Coat the bananas with sour cream, add another layer of marshmallows and again kiwi.

Place a layer of bananas on top of the kiwi and finish with a layer of marshmallows. Place the cake in the refrigerator for 1 hour.

After this time, pour the chocolate topping over the cake and sprinkle with walnuts. A delicious no-bake marshmallow cake is ready to eat.

Bon appetit!

Marshmallow cake is a delicate treat for the whole family! Recipes with and without baking are in our selection.

banana
orange
walnuts

The first thing to start with is to wash and peel the fruit well.

The next step is to whip the cream.

Grind the nuts in a blender or with a knife.

Cut marshmallows into thin transverse circles. Set the patterned marshmallow tops aside for now - they will be useful for decorating the cake. Here you should resort to a little trick: to prevent the marshmallow from sticking to the knife, you must first moisten it in hot water.

Cut the fruit into thin slices: bananas - into circles, kiwi - into longitudinal ovals, oranges - each slice into 4 parts (halved lengthwise and crosswise).

Now that all the ingredients are ready for use, you can start assembling the cake, having first prepared a flat dish for it. First coat the bottom of the dish with whipped cream, otherwise the first layer of marshmallows will stick to the dish.

Place a layer of marshmallows on top of the cream, sprinkle chopped nuts on top and pour over the cream.

The last layer must be cream, and you should coat the cake with it on all sides to cover all the unevenness and protruding fruit.

All that remains is to decorate the cake using the previously set aside marshmallow tops, nuts and fruits and put it in the refrigerator for a couple of hours. Cut the cake again with a knife dipped in hot water.

Recipe 2: No-bake marshmallow cake with custard

Cake made from marshmallows and cookies with delicate cream - quick and easy!

Marshmallows 1 kilogram (lemon and vanilla)
Chicken egg 2 pieces
Cookies 10–12 pieces
Sugar 1–1.5 cups
Pasteurized whole milk 1 cup
Butter 200 grams
Lemon 1 piece (small)

We take 10-12 pieces of fresh cookies, preferably shortbread, butter or like “Baked milk”, I used vanilla flavored. We break it into small pieces, put it in a dry blender bowl, turn on the kitchen appliance at the highest speed, grind the delicacy to a fine crumb and pour it into a deep plate.

Next, rinse the lemon under cold running water and dry it with paper kitchen towels or napkins. Then, using a fine grater, remove the zest from it into a separate bowl. We put it aside and do not throw away the juicy pulp of the fruit; if desired, we use it to prepare any other dishes, for example, jelly, juice or jelly.

Then place the chicken eggs in a small bowl and lightly beat them with a whisk. After this, add sugar, milk and half of the crushed cookies. Mix these products until smooth, pour into a small saucepan with a thick bottom and place it over medium heat.

Cook the custard until thickened, stirring constantly with a wooden kitchen spoon or a regular tablespoon so as not to burn. This process will take approximately 15–20 minutes. As soon as it becomes viscous, remove the saucepan from the stove, add butter, lemon zest and whisk everything again.

Now we divide each marshmallow into 2 halves and then proceed as desired, either leave them whole or cut them into layers with a thickness of 5 millimeters to 1 centimeter. Next, take a non-stick baking dish with a removable side, place the first layer of marshmallows on its bottom and pour hot cream over it; if it has cooled down, then it is better to reheat it!

This continues until the marshmallows are gone. The last layer should be cream, which we immediately sprinkle with the remaining crushed cookies. After this, cover the mold with plastic wrap and put it in the refrigerator overnight.

After formation, the marshmallow cake without baking is infused in the refrigerator. Then they take it out, remove the side from the mold, cut the aromatic sweetness into portioned pieces, place them on dessert plates and serve them at the table along with hot drinks.

Recipe 3: marshmallow-fruit cake (step by step with photo)

0.5 l cream 35%

fresh strawberries
bananas
canned peaches
500-600g marshmallows

cream 35% (plus/minus, I recently made it from others, I think it was 32%)

For a very large cake you need 1 liter, for a smaller cake 0.5 liter is enough.

Fruits (required fresh strawberries, kiwi, bananas, you can add something else, for example canned peaches...)

Marshmallows - 3-4 packs for a large cake, 2 packs for a smaller cake (I usually take Charmel, 255 grams in one pack, 6 pieces of double marshmallows. I also usually take two varieties - there are creme brulee, vanilla, etc.) d.)

Whip the cream in a large bowl until thick (3-5 minutes). The main thing is not to overdo it and turn them into oil.

1) Each double marshmallow is divided into 2 parts, we cut each part lengthwise and place the first layer on the dish

2) Cover generously with whipped cream

3) Cut into circles and place fruits and berries

4) Again generously grease with cream

And back to step 1)

And repeat until the ingredients run out.

After these arts, we put our work in the refrigerator overnight.

Recipe 4, baking: cake with marshmallows and condensed milk cream

Wheat flour 3.5 cups.
Butter 250 g
Chicken egg 1 pc.
Vinegar 9% 2 tbsp. lie
Condensed milk 400 g
Vanilla essence to taste
Salt 0.3 tsp
Black chocolate 100 g

It is advisable to place 250 grams of butter in the freezer before baking overnight. Cut into pieces and mix with flour.

Beat an egg into a glass, add vinegar and fill the glass until full with ice water.

Place flour and butter in a mixer and punch through with a knife. This breaks the oil into fine crumbs. This will take 1. - 1.5 minutes.

Add water with egg and vinegar to the food processor bowl. We turn on the mixer again, for a very short time, just to combine the dry and liquid parts. Wrap the dough in film and put it in the refrigerator for 2-3 hours.

Divide the finished dough into 6-7 equal parts. Roll out each part into a thin circle. Prick with a fork so that the dough does not swell. Place a plate turned upside down on the circle of dough. Cut a circle along the edge of the plate.

Bake it together with the trimmings in a preheated oven at 240* until tender golden brown.

Let's start assembling the cake. Grease the cakes one by one with cream and place them one on top. Leave the cream on the top cake and on the sides.

Cream. Beat the butter in a blender until white and fluffy. Add condensed milk in small portions. At the end, add vanilla essence. Lubricate the cakes with cream. Coat the finished cooled cakes with cream.

We put the cream intended for the top crust and sides in the refrigerator. We will use it later. And put a light press on the ungreased top cake for several hours so that the cake is even.

Decorate the top with marshmallow halves and quarters.

Melt the chocolate in a water bath.

We decorate the marshmallows with chocolate.

This is what the cake looks like in cross section. Ready!

Recipe 5: No-Bake Peach Marshmallow Cake

marshmallows - 6 pcs
cream - 200 ml
sugar - to taste
peaches – 300 gr

Whip the cream with sugar, and at this time cut the peaches into strips.

Using a hot knife, cut the marshmallows into longitudinal quarter pieces. We place half of the slices with the upper part on the plate, since later it turns over and the upper part acts as a decoration.

Spread whipped cream over marshmallows.

Place peaches on top.

Cover with a layer of marshmallows and place in the refrigerator for three hours.

Recipe 6: chocolate cake with marshmallows (step-by-step photos)

Cake dough:

150 g wheat flour;
35 g cocoa;
10 g baking powder;
200 g granulated sugar;
4 large eggs;
220 g butter;
5 g ground cinnamon;
cloves, star anise, cardamom.

Cream for chocolate cake with marshmallows:

50 g semolina;
500 ml heavy cream;
1 lime;
130 g granulated sugar;
200 g butter.

Chocolate ganache for marshmallow cake:

140 g dark chocolate;
70 g cream 33%.
150 g white marshmallows for decoration.

We take out the ingredients for making the cream from the refrigerator; they should be at room temperature. Pour cream into a saucepan, add granulated sugar and lime zest. Gradually bring to a boil, then pour semolina in a thin stream, stir, cook for 3-4 minutes, remove from heat.

Squeeze the lime juice into the cooled semolina. It is convenient to squeeze juice from citrus fruits using a teaspoon: cut the lime in half, insert the spoon into the center and rotate in a circle. If the lime has seeds, it is better to do this over a sieve.

Add softened butter to the cooled porridge and beat with a blender until a fluffy cream is obtained.

Making the dough for the cake. We take all products for it, as well as for the cream, at room temperature. The photo shows the ingredients for the dough. Grind a star anise, 2-3 cloves, 3 cardamom boxes in a mortar.

Separate the yolks from the whites. In a deep bowl, grind 150 g of granulated sugar and soft butter, then, one at a time, add the egg yolks.

Mix wheat flour with baking powder, cocoa and ground cinnamon, add to the liquid ingredients, mix quickly and gently until a homogeneous consistency without lumps is obtained.

Beat the egg whites and 50 g of granulated sugar into a strong foam. Add whipped egg whites and crushed spices to the dough, knead the dough.

We bake the cake in a springform pan measuring approximately 25 centimeters. Baking time 25-30 minutes, temperature 180 degrees Celsius.

Cool the finished cake on a wire rack and cut in half.

Spread the cream and spread it in an even layer. The cream is thick, so you can make a thick layer.

Cover the cake with the other half of the sponge cake and line the edges with cream.

Let's make ganache. Melt the dark chocolate in a water bath and whip the cream. When the chocolate has cooled a little, mix it with cream and coat the cake with ganache.

Decorating the cake with marshmallows. Cut the marshmallows in half, decorate the cake, sprinkle cocoa powder on top, and put it in the refrigerator for several hours.

Chocolate cake with marshmallows is ready. Bon appetit!

Recipe 7: marshmallow cake from Laima Vaikule

The marshmallow cake recipe shared by Laima Vaikule is a very delicate fruit cake.

Marshmallow - 300 grams
Cream - 250 grams
Sugar - 50-100 Grams
Nuts - 50-80 Grams
Strawberries - 150 Grams
Kiwi - 150 Gram
Chocolate or candied fruits - 20-40 grams (for decoration.)

The recipe for making a marshmallow cake without baking is extremely simple; even a beginner in the kitchen can cope with it. First you need to prepare all the necessary ingredients. In addition to the main one, marshmallows, the components of the cake can be changed according to your own discretion and taste.

The first step is to prepare the marshmallows. It must be cut into thin slices. If the marshmallows are too soft, then you need to prepare a bowl of boiling water and dip a knife into it. A hot knife cuts marshmallows smoother and faster.

The chopped marshmallows should be sorted. Set the tops aside for now; they will be needed for the very top layer of the cake.

Mix the cream with sugar (you can use powdered sugar) and beat them well.

Place a single layer of marshmallows on the bottom of the prepared pan. Spread cream on top, covering the sides as well.

Wash the strawberries, remove the stems and cut into slices. It can be replaced with any other berries or canned fruits. Spread the strawberries evenly over the marshmallows.

Peel the nuts and, if desired, chop them to medium size. Place the nuts on the cake, distributing them evenly over the surface.

Grease the entire surface of the cake with cream.

Lay out a layer of marshmallows and gently press it with your hands, just a little, so that the layers are denser.

A little cream again. Peel the kiwi and cut into thin slices. Place on top of the cream. A homemade no-bake marshmallow cake will be ready when all the ingredients are laid out. The more different fruits used, the higher the cake will be. The last layer should be the marshmallow tops.

After finishing cooking, the cake should be placed in the refrigerator for at least 2 hours. Before serving, you can decorate it with any fruit, chocolate or candied fruits.

Recipe 8: marshmallow cake with sour cream

Marshmallow – 350 g
Bananas - 2 pcs.
Kiwi - 2-3 pcs.
Chocolate topping - to taste
Walnuts - to taste

Homemade sour cream – 300 g
Sugar - 75 g