You can’t say exactly when and where the cake was first invented. According to one version, the cake first appeared in Italy, according to the other is in the East. However, it is known that at the very beginning he is rather resembled bread, and only much later appeared decorations, icing and interlayer. Marshmallow icing birthday cake is being prepared quite simple, but it turns out very tasty and great on view. Share with friends: 
Time: 1 hour. 55 minutes Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chocolate Chip Biscuit
- 10 tbsp. l butter, plus mold release oil
- 1/2 tsp soda
- 1 tsp coarse salt
- 1.5 tsp baking powder
- 2.5 tbsp. premium flour
- 2 eggs
- 1.3 tbsp. granulated sugar
- 2 tsp vanilla extract
- 2 tbsp. sour cream
- 1.5 tbsp. coarsely chopped semisweet chocolate
- Special equipment: 2 round baking dishes cakes (20 cm in diameter and 5 cm high), kitchen thermometer
Marshmallow Glaze
- 5 tbsp. l cold water plus water for a water bath
- 1/4 tsp tartar
- 1.3 tbsp. granulated sugar
- 2 egg whites at room temperature
- 1 tbsp. l corn syrup
- 1 tsp vanilla extract
Recipes with similar ingredients: premium flour, dough biscuit, semisweet chocolate, vanilla extract, tartar, molasses, eggs, sour cream, marshmallows
Recipe preparation:
- Heat the oven to 175 ° C. Generously butter the bottom and walls of 2 baking dishes. Line the bottom of each shape in a circle parchment paper and grease with butter. Put the forms on a baking sheet.
- Biscuit. Melt 10 tbsp. l butter in a small pan over low heat. Remove the pan from the stove and let the oil cool slightly. Set aside. Sift into a medium-sized bowl. soda, salt, baking powder and flour. In a large bowl, break the eggs, add sugar, vanilla and sour cream, and mix everything until homogeneity. Add the flour mixture in small portions to egg-sour cream, whisking to avoid the formation of lumps.
- In the center of the whipped dough, make a recess and pour into it melted butter. Beat until smooth. Then add chopped chocolate to the dough. Divide the dough between two forms and flatten. Tap lightly on the sides of the mold to flatten the dough.
- Place the pan on the middle shelf of the oven and bake until as long as the toothpick stuck in the center clean, 40 to 45 minutes. Remove the forms from the oven and give shortly to cool cakes. Flip the cakes from the forms to the installed on a baking sheet and remove parchment paper. Let them cool for at least 45 minutes before glazing.
- Frosting. Pour some water, about 5 cm deep, into gravy boat to build a home-made water bath. Put it on cooker and bring water to a slight boil. Immerse the thermometer in boiling water to clean it of any impurities and check if it is working. In a clean large bowl, combine 5 tbsp. l cold water, tartar, sugar, egg whites and corn syrup. Gently place the bowl over boiling water. Disconnect heat. Use a hand mixer to whisk the squirrels while holding the bowl over water. Do not leave egg whites unattended or do not stop whisk.
- After about 3 minutes, remove the bowl from the heat, put the mixer and quickly measure the temperature of the egg whites. It is necessary that the temperature reached 60 ° C. If the temperature is measured turned out to be below this value, immediately put the bowl with proteins back to the water bath and continue whisking until tender, still about 2-3 minutes.
- Remove the bowl from the water bath and add vanilla to it. extract. In appearance, the mass should be as magnificent as marshmallows. Put the icing aside, allowing the mixture to cool. Cover the cake with icing, as my father used to say, “slap” it on top and on the sides. Serve immediately.
