Tropical chocolate marshmallow cake

Ingredients

Marshmallow

3 green apples
70 grams (2.5 ounces) sugar (#1)
1 egg white
80 grams (2.8 ounces or 1/3 cup) water
200 grams (7 ounces or 1 cup) sugar (#2)
4 grams (0.14 ounces or 1 teaspoon) agar (-900-)

Chocolate Sponge Biscuit

125 grams (4.4 ounces or 1 cup) flour
30 grams (1.1 ounces or 1/4 cup) cocoa powder
150 grams (5.3 ounces or 3/4 cup) sugar
8 grams (0.28 ounces or 2 teaspoons) baking powder
4 grams (0.14 ounces or 1/2 teaspoon) salt
1 egg
145 grams (5.1 ounces or 2/3 cup) milk
30 grams (1.1 ounces or 2 tablespoons) soft butter

Passion Fruit Confit

190 grams (6.7 ounces or 3/4 cup) passion fruit puree
30 grams (1 ounce or 2 tablespoons) water
4 grams (0.14 ounces or 1 teaspoon) pectin NH
50 grams (1.8 ounces or 1/4 cup) sugar

Soaking Syrup

90 grams (3.2 ounces or 1/3 cup) water
30 grams (1 ounce or 2 tablespoons) sugar
10 grams (0.35 ounces or 1 tablespoon) cocoa powder

Equipment

Whisking Bowl
Essential for whipping up your marshmallow mixture to perfection. Make sure it's large enough for easy mixing.
Baking Sheet
A sturdy baking sheet ensures your apples bake evenly.
Blender
You’ll need this to mush the baked apples into a smooth puree. A hand blender works just as well.
Sieve
Use this to get a silky apple puree by removing the peel and seeds.
Pastry Bag
A large pastry bag will make it easier to pipe the marshmallow evenly. A round nozzle (1 cm) is ideal.
Baking Mold
Ensure it’s lined with parchment for easy removal of the sponge cake.
Thick-Bottomed Saucepan
Perfect for cooking your syrup evenly without burning.

Instructions

Step 1

A marshmallow cake: yes or no? For those who have been looking for a perfect recipe for marshmallow cake for a long time, we offer this one. Several delicate chocolate cakes, sour and incredibly flavorful mango-passion fruit puree, and of course, the marshmallow itself.

Step 2

1. First, make the marshmallow puree. Wash the apples, cut them in half, and remove the stalks. Place them on a baking sheet, cut side down. Chop each half with a knife. Bake at 200°C (392°F) for about 30 minutes until soft. Tip: Make sure the apples are soft enough to mash easily.

Step 3

2. Puree the hot apples thoroughly with a blender, including the peel and seeds. Rub the puree through a sieve. Weigh 125 grams (4.4 ounces) of the puree. Cover it with cling film that touches the surface. Cool it down. Tip: This prevents a skin from forming on the puree.

Step 4

3. You will make the marshmallow just before assembling the cake. Put the apple puree, sugar #1, and egg whites into a mixing bowl. Start whisking, gradually increasing the speed to the maximum. You should get a dense, snow-white mass that has increased in volume. Set the whipped puree aside. Tip: Ensure all your equipment is very clean to achieve the best volume and texture.

Step 5

4. Now, make the syrup. Mix the water and agar in a thick-bottomed saucepan. Bring them to a boil over medium-high heat. The mass will start to look like a gel. Add sugar #2 and stir until dissolved. Cook the syrup to 108-110°C (230°F) or until it forms a 'thin thread' consistency. Tip: Use a candy thermometer for precise control.

Step 6

5. Turn the mixer to maximum speed and pour the syrup into the puree in a thin stream while whipping. Once all the syrup is added, whip for another minute (no more!). Tip: Don't overwhip or the texture could become grainy. Work quickly because the marshmallow stabilizes fast!

Step 7

6. Prepare the sponge biscuit. Whisk all the dry ingredients in a bowl. Add the milk, butter, and egg. Stir again with a whisk until smooth. Pour the batter into a mold lined with parchment paper (no need to grease the sides). Bake at 175°C (347°F) for 40-45 minutes, or until a toothpick comes out clean. Tip: Do not over-mix the batter; it needs to be just combined.

Step 8

7. Cool the finished biscuit in the mold. Remove it, and wrap it in plastic. Refrigerate for at least 8 hours. Tip: Chilled cake is easier to slice cleanly.

Step 9

8. For the passion fruit confit, mix the sugar with the pectin. Combine the passion fruit puree and water in a saucepan and heat to 45°C (113°F). Add the sugar-pectin mix while whisking continuously. Cook the mixture to 85°C (185°F) while stirring. Cool it by covering with cling film that touches the surface. Tip: Covering while warm prevents a skin from forming.

Step 10

9. For the soaking syrup, combine all ingredients in a saucepan. Boil over medium heat for 2 minutes after it starts boiling. Cool the syrup. Stir before use, as cocoa may settle. Tip: Soaking the cakes is optional but adds extra moisture and flavor.

Step 11

10. To assemble: Trim the top and sides of the biscuit. Cut it into two layers, each 1.5-2 cm (0.6-0.8 inch) thick. Soak each cake layer, if desired. Let them sit for 10-15 minutes. Spread the passion fruit confit over the cakes. Tip: Use acetate film inside the cake ring for a cleaner finish.

Step 12

11. Place one confit-covered cake layer at the center of a cake ring that is 1-2 cm (0.4-0.8 inch) larger in diameter than the cakes. Tip: Assemble the cake quickly as the marshmallow stabilizes fast!

Step 13

12. Put the marshmallow mixture into a large (50-60 cm or 19.5-23.5 inch) pastry bag with a 1 cm (0.4 inch) round nozzle. Divide the marshmallow mass into 3 equal parts. Pipe the first part around the cake inside the ring, filling the space between the cake and the ring. Place the second cake layer on top and spread the second part of the marshmallow over it. Decorate with the remaining marshmallow.

Step 14

13. Let the cake stabilize at room temperature for a few hours, then sprinkle with cocoa powder. Refrigerate for at least 8 hours before serving. Tip: Chilling will help set the cake and enhance flavors.

Servings

Serve your magnificent Marshmallow Cake at a chic afternoon tea or as a show-stopping dessert at your next party. 🍰

To make it even more spectacular, sprinkle a bit of edible gold dust on top for a touch of glamour. Your guests will be captivated by every bite. ✨

Pair it with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream; the cold and rich textures are perfect contrasts to the cake’s fluffy marshmallow and tangy passion fruit layers. 🍦

If you're hosting a themed event, why not garnish the cake with some edible flowers? They not only look beautiful but also add a subtle floral aroma. 🌸

Variations

Want a gluten-free version of this treat? Swap out the regular flour in the sponge cake for gluten-free all-purpose flour. 🌾

For those opting for a vegan twist, replace the egg whites in the marshmallow with aquafaba (chickpea brine) and use vegan butter and plant-based milk for the sponge cake. 🥥🍫

These alterations don't compromise on flavor, ensuring everyone can enjoy a slice of this delightful confection. 🎉

Faq

What should I do if my marshmallow mixture is too runny?
If your mixture is too runny, gradually add more sugar while whipping until it reaches the desired consistency.
How do I know if the syrup is ready?
Cook the syrup until it reaches a temperature of 108-110C (230F), or test it by dropping a bit into cold water; it should form a "thin thread".
Can I use a different fruit puree for the confit?
Absolutely! Feel free to substitute the passion fruit puree with mango, raspberry, or any fruit puree of your choice.
How should I store the sponge cake if I make it ahead of time?
Wrap the cooled sponge cake in plastic and keep it in the refrigerator for up to two days before assembling.
What’s the best way to stabilize the marshmallow layer?
Ensure your mixture is whipped to a stiff peak and work quickly to assemble the cake before it begins to set.
Can I freeze the marshmallow cake for later use?
Yes, you can! Just make sure to wrap it tightly in plastic wrap and aluminum foil to retain moisture and prevent freezer burn.