Monday, June 6, 2011

Raspberry Marshmallow Yogurt Cake







A sweet & refreshing treat


Make this marshmallow cake with my bag of leftover mini marshmallows and some frozen raspberries.  This is similar to making a non-bake cheesecake, just that this is even easier!  I got this recipe from an ex-colleague many years ago.  She was so creative to think of melting marshmallows with milk, add whipping cream and chill it as the cake fillings and top with a layer of jello.  

This time my marshmallow cake turns out very well - no soggy biscuit base, no leakages from the side, nice and smooth unmolding.  But all except for my cold fridge, which causes "wrinkles" to form on the jello layer.  I should have transferred the frozen marshmallow fillings from the freezer to the fridge compartment for at least 30 minutes, before pouring the jello over it.

For this marshmallow cake, I omit the whipping cream.  Instead, I added some yogurt for the creamy taste.  


An easy non-bake marshmallow cake



Ingredients:
(makes 7" heart-shaped cake ring)

Base
7 to 8 digestive biscuits, finely crushed in a plastic bag with a rolling pin
50g melted butter

Fillings
150g mini marshmallows (you can use large marshmallows, but it takes longer time to melt)
500ml milk
1 tub yogurt, 150ml
3 tsp gelatin powder 
Handful of fresh raspberries

Jello layer
45g jelly crystals + 1 tsp gelatin powder (mix together)
200ml water


Method:
1) Mix melted butter with crushed digestive biscuits.  Press biscuit mixture firmly onto the base of the cake ring and place in freezer to harden up for an hour (The base must be frozen hard, so that when you pour the fillings into it, there will not be leakages).

2) Place the milk in a stainless steel bowl and double-boil over medium heat.    In a small bowl, mix 2 tbsp warm milk with the gelatin powder.  Set it aside.

3) Add the marshmallows into the warm milk and keep stirring till all the marshmallows are dissolved into the milk.  Pour in the gelatin mixture (from step 2) and mix well.  Remove from heat and let it cool.  Stir in the yogurt and pour the mixture onto the biscuit base (from step 1) and add in the raspberries.  Place the cake back into the freezer for another few hours to freeze the filling.  
(Note:  Once the filling has frozen, transfer the cake from the freezer to the fridge to keep chill for 30 to 45 minutes before pouring the jello over it).

4) Heat up 200ml water (I microwave on high for 2 minutes), stir in the jelly crystals mixture till completely dissolve.  Cool the jello mixture before pouring onto the cake.  Chill in fridge to firm up jello layer (Note: Do not freeze it!)

5) To remove the cake from the cake ring, place a hot kitchen towel (I wet it and microwave on high for a minute) against the cake ring and carefully lift up the ring to unmold the cake.


I have linked up this post to a blog party at Sweet as Sugar Cookies.  Hop over there for more sweet treats!



10 comments:

  1. Like ur cake and the pink flowers on top, look so pretty!

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  2. an interesting recipe, sound so good.Thanks for sharing.

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  3. Eileen@Hundred Eighty DegreesJune 6, 2011 at 9:24 PM

    Lovely!

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  4. GREAT JOB! it look so beautiful and yummy (:

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  5. A very sweet-looking cake. Nice!

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  6. Gorgeous cake! Wish I had your artistic talent. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html

    ReplyDelete

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