A step-by-step recipe with a photo of a holiday cake with cream from маршмеллоу. 
Time: 2 час. 35 minutes Difficulty: easy Servings: 8-10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack (430 gr.) Dry mix for baking biscuit, plus required ingredients
- 6 proteins from large eggs, beat to steady peaks
- 6 tbsp. l (90 gr.) Butter, room temperature
- 1 tbsp. marshmallows creams
- 1/2 tbsp. powdered sugar
- 1 tbsp. l fat cream
- Special equipment: round baking dish with a hole in the center (2.8 ml.) and a pastry bag with a thin and long round nozzle
Recipes with similar ingredients: a mixture of baking muffins, eggs, butter, marshmallows cream, icing sugar, cream
Recipe preparation:
- Prepare a baking dish with a hole in the middle as indicated on the packaging of the biscuit mixture. Cook the dough by following instructions. With a pastry spatula, mix the egg whites in the dough. Pour the dough into the prepared dish and bake, following the instructions on the package. Allow the cake to cool completely.
- In a large bowl, combine the butter with cream of marshmallows and beat with a mixer until smooth. Add icing sugar and cream, beat for about 3 minutes. to splendor. Transfer the mass to a cooking bag with a long round nozzle.
- Turn the cupcake upside down. Using a skewer make 12 holes at the bottom of the cupcake at an equal distance apart: go deep into the middle and scroll slightly skewer, so that the holes are about 2.5 cm wide. In each of them place the tip of the cooking bag and squeeze out a little mass from marshmallows until it begins to seep to the surface. Flip the cupcake flat side down onto the cake stand or serving plate. Serve immediately or store in the refrigerator no more than 2 days.
