Monday, May 10, 2010

Logan Peach Marshmallow Cake



The luck was not with me when I was making Mother's Day cake for my MIL. Initially I was trying to make similar cake as my previous Peach & Mango Yogurt cake but with change to other fruits instead since my MIL likes this cake. However I had over whipped the dairy whipping cream and it turned curdled. Stupid me still hope that the situation may be not so bad after I mix with the rest of ingredients so I went ahead. However after chilled the cake and the curdled mixture looked so obvious and the mixture was still soft like batter even I had chilled for overnight that I had to discard the whole cake. As I dun have any more stock of whipping cream, I had to replenish before I can start the cake making again.

So instead of proceeding with the same cake, I had changed my mind to use another recipe instead, I was eyeing on Strawberry Marshmallow cake from Baking Mum. However as I was busy on Saturday, had to send dear daughter to watch the ballet performance then rushed to phoon huat & supermarket to replenish some baking stock and once reached home, I quickly prepared the biscuit base and chilled it then had to get ready to go to the hotel for dance practising before the start of company DnD. I didn't manage to get strawberries from supermarket so I dropped the idea and decided to use canned fruits instead.



Luck was not with me when I was cooking the aga aga topping, I used 2 tsp aga aga powder with 500ml water but the aga aga mixture still watery even after chilled for more than 3 hours. I had no choice to pour away the aga aga mixture from the harden marshmallow filling and re-cooked the aga aga mixture. For 2nd time, the aga aga did harden but the color was not translucent, smooth and hard as what aga aga should be, dunno wat went wrong. :(


I had faced difficulty when cutting the cake cos the cake was so soft and wobbling when I was slicing it, I had to be extra careful and gentle in order not to break the whole cake. The sliced cake broke into pieces cos the aga aga topping just fell off from the marshmallow filling, the biscuit base also wanna say goodbye to the marshmallow filling. There was some water dripping out as well, the biscuit base became soggy too. And it is not a good idea to put the whole longan cos it added in more difficulty when cutting the cake, next time I will just cut the longan into small pieces.


Recipe adapted from Baking Mum with some modifications.

Base
80g digestive & marie biscuits
30g melted butter

Crushed digestive & marie biscuits and mix well with melted butter. Press into a 6” tin. Refrigerate for later use.

Marshmallow filling:
110g marshmallow
225ml low fat milk
150ml whipping cream
1 3/4 tsp gelatine powder

Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved.

Aga Aga topping:

1 tbsp aga aga powder
250ml water
40g sugar

Boil all ingredients until dissolved.

Assembling the cake:

1. Arrange longan and cube peaches on the biscuit base and pour marshmallow filling into it.
2. Put in freezer until slightly harden but not totally frozen.
3. Take it out and arrange sliced peaches and longan on the top and put it back to freezer to harden a little.
4. When slightly harden take it out and pour the slightly cool or cool aga aga on it.
5. Put in fridge to chill.

Verdict?
The texture of marshmallow filling is chewy and soft, although I never like canned peaches but I must admit that the peaches go so well with it. The cake is so refreshing, we finished the big slice even we were so full after heavy dinner. Dear husband who is not a cake lover, finished his share too which surprised me cos normally he will just share the cake with me. I will definately make this cake again and next time, I will try to improve to make the cake perfect. Hmm.... shall I make this cake again for the belated Mother's Day celebration for my mum...

9 comments:

  1. Sounds good, I had never tried to use marshmallow before. Must bookmark it.

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  2. Hi,
    Agar agar will not turn translucent when hardened. It looks like that. Only gelatine, konnyaku, instant jelly will be translucent.

    If you fill up the surface of the marshmallows with fruits, there is nowhere for the upper layer to stick to, fruits are slippery, especially when used cold.

    I recommend that you use a blow dryer to slightly melt the surface of the marshmallow layer and then attach the peaches, but don't fill up the whole surface. Then when you pour the second layer of clear jelly, don't pour it all at once. Pour it halfway covering the peaches, then let it set for a while and pour the balance, so that there will be something to cling to... haha, I hope you understood what I meant.
    I've done something similiar to yours but I never posted it in my blog, but I still have the pic : But I used gelatine for all the layers.

    ReplyDelete
  3. Hi Ann, if u like pudding kind of texture u will like this marshmallow cake, do try it.

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  4. Hi Wendy, oh stupid me thot aga aga is transulcent :P. And thanks for the tips, I will try making it soon using ur tips.

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  5. Mmmm...looks creamy and peachy and delicious. I have not tried marshmallow in this way. Would love to try.

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  6. Oooops....that's me above. MaryMoh at http://www.keeplearningkeepsmiling.com

    ReplyDelete
  7. Hi Mary, if u like pudding kind of texture, u wil like this cake, do give a try. :)

    ReplyDelete
  8. Look good and must give it a try one day

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  9. Thanks Sonia, do give it a try.

    ReplyDelete

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