Ingredients

Marshmallow
green apples
3 pc
sugar (#1)
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
egg white
1 pc
water
0.25 cup
80 g
2.80 oz
2.64 fl oz
sugar (#2)
0.75 cup
200 g
7 oz
6.60 fl oz
agar (-900-)
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
Chocolate sponge biscuit
flour
0.50 cup
125 g
4.38 oz
4.12 fl oz
cocoa
2 tbsp
30 g
1.05 oz
0.99 fl oz
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
baking powder
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
salt
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
egg
1 g
0.04 oz
0.03 fl oz
milk
0.50 cup
145 g
5.08 oz
4.78 fl oz
soft butter
2 tbsp
30 g
1.05 oz
0.99 fl oz
Passion fruit confit
passion fruit puree
0.75 cup
190 g
6.65 oz
6.27 fl oz
water
2 tbsp
30 g
1.05 oz
0.99 fl oz
pectin NH
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Soaking syrup
water
0.25 cup
90 g
3.15 oz
2.97 fl oz
sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz
cocoa
0.75 tbsp
10 g
0.35 oz
0.33 fl oz

Method

A marshmallow cake: yes or no? 

For those who have been looking for a perfect recipe for the marshmallow cake for a long time, we offer this one. Several delicate chocolate cakes, sour and incredibly flavorous mango-passion fruit puree and, of course, the marshmallow itself.

Marshmallow

First cook the marshmallow puree. Wash the apples, cut them in half, and remove the stalks.

Place the apples on a baking sheet, cut side down. Chop each half with a knife. Bake at 200C (392F) for about 30 minutes until soft. Mush the hot apples thoroughly with a blender together with the peel and seeds. Rub the puree through a sieve. Weigh 125 g (4.40 oz) of the puree. Cover it with foil in contact. Cool down.

You will make the marshmallow just before assembling the cake.

Put the apple puree, sugar #1 and the egg whites into the whisking bowl. Start whipping, gradually increasing the speed to the maximum. You should get a dense, snow-white mass, grown in volume.

Set whipped puree aside, and start cooking the syrup. If you can, whisk the puree and make the syrup at the same time.

Mix the water and the agar in a thick-bottomed saucepan. Bring them to a boil over a medium-high heat. The mass will look like a gel. Pour in sugar #2. Stir until the sugar dissolves. Cook the syrup, while stirring, to 108-110C (230F) or until sampled on a “thin thread”.

Turn on the maximum speed and, pour in the syrup in the puree in a thin stream, while whipping. When all the syrup is in, whip the mass for another minute (not more!).

Assemble the cake quickly, as the marshmallow stabilizes quickly!!!

Chocolate sponge

  1. Whisk all the dry ingredients in a bowl. Add milk, butter and the egg.
  2. Stir again with a whisk. Do not knead the dough for too long, only until smooth. Pour the dough into the mold with the bottom, covered with parchment. There is no need to grease the sides of the mold. Bake the biscuit for 40 to 45 minutes until toothpick dry. Cool the finished biscuit in the mold. Remove it from the mold, and wrap in plastic. Place the biscuit in the fridge for at least 8 hours.

Passion fruit confit

  1. Mix the sugar with pectin. Combine the puree and water in a saucepan, and heat them to 45C (113F).
  2. Pour the sugar and pectin I the puree, without stopping whisking. While stirring, boil the mixture to 85C (185F). Cool it by covering the confit with foil in contact. Set aside until used.

Soaking syrup

The biscuit is very tender, so you don't need to soak the cakes. But if you like them wet, you can soak the biscuits a little before assembling the cake.

Combine all the ingredients in a saucepan. Boil over medium heat for 2 minutes (after boiling). Cool the syrup down. Stir it before use, as cocoa tends to settle.

Cake assembling

  1. Trim the top of the biscuit and cut off the crust from the sides. Cut the biscuit into 2 cakes, each 1.5-2 cm (0.6 to 0.8 inch) thick. Soak each cake. Let them stand aside for 10 to 15 minutes. Spread the passionfruit confit over the cakes.
  2. The cake must be collected in a ring, lined in with an acetate film. The diameter of the ring should be 1-2 cm (0.4 to 0.8 inch) larger than the diameter of the biscuit cakes.⠀
  3. Put one cake with the confit in the center of the ring. Assemble the cake quickly, as the marshmallow stabilizes quickly!!! 
  4. Place the marshmallows into a large (50-60 cm | 19.5 to 23.5 inch) pastry bag with a 1 cm (0.4 ich) circle nozzle (you can simply cut off the tip of the pastry bag to the diameter of the hole convenient for you, just don't make it too small). Divide the marshmallow mass into 3 equal parts.
  5. Put the first part of the marshmallow mass on the cake, filling the space between the cake and the ring.
  6. Put the second cake layers on top, and spread the second part of the marshmallow mass.
  7. Decorate the cake with the remaining marshmallows.
  8. Let the marshmallow stabilize at room temperature for a couple of hours. Sprinkle the top of the cake with the cocoa powder.
  9. Refrigerate for at least 8 hours.