Strawberry marshmallow delight Cake
Egg free, but not vegan
Ive renamed this version Strawberry Marshmallow delight, as its more marshmallowy than the other two versions which are more like a mousse / ice cream. To be honest, I think this version is my favourite!
Ingredients
- 1 cup water
- ¼ cup gelatin
- 1 cup maple syrup or honey
- 1 Tablespoon vanilla
- 250 g punnet of strawberries
Base
- 1 cup 1 cup almond meal or whole almonds
- ½ cup nuts
- ¼ cup cocoa butter or coconut oil
- 1 Tablespoon vanilla extract
Instructions
Base
- Line a spring form cake tin with baking paper on the bottom (you can also do the sides if you wish, but I only do the bottom). My tin is 18cm diameter.
- To make the base, put the whole nuts in the food processor or blender and blend until broken up into crumbs. Add the dates, almond meal if you are using, melted cocoa butter or coconut oil and vanilla, Blend until well combined and turn out into your lined tin. Press down to cover the base of your cake tin evenly. Set aside while you make the top.
Filling
- Combine the gelatine with the water in a saucepan, and heat gently until the gelatin is melted.
- Cut the tops off the strawberries and place into a blender or food processor. Blend well until they are all broken down.
- Combine all of the ingredients in a large bowl along with your blended strawberries. Use an electric egg beater or stand mixer to whip everything for about 10 - 20 minutes (if you use a hand held egg beater, beg, bribe or pay someone to hold the beater, or ask them to clean the kitchen around you while you are stuck holding the beater!) After 15 - 20 minutes the mixture should double in size and begin to look glossy and thick, and that's how you know it's done. In my experience it takes bloody ages ... put that Kitchen Aid on your xmas wish list pronto! Once it's done you need to work quickly because marshmallow can seize quickly and without notice and you don't want that to happen*.
- Pour it over your base and set in the fridge for a couple hours. It can be frozen and thawed before serving too.
- Gently open the springform tin to release the cake. Carefully peel away the baking paper from the sides. Either plate and serve, or pop back into the fridge or freezer until needed.
Notes
*If it does seize, or set before you've poured it, a very gentle heat (i'm talking like 5 seconds in microwave) can melt it back for pouring. But you really want to avoid that as you will lose some of its beautiful light fluffiness.