I chanced upon the recipe for this cake on a homemaker's blog and decided to try it for myself. It is ridiculously easy to make and makes a really pretty looking cake that scores on presentation. But having said that, the assembly could take a while because a couple of steps require some cooling before you can proceed on.
The layered cake has different textures that makes eating it interesting and fortunately, it was not too sweet nor was it too heavy for an after-meal dessert. In fact, the fact I chose to use fresh apple slices gave the cake even crisp and clean taste.
Though I followed the original recipe quite closely, there are a few steps/things I thought could be improved on. So I present to you, the modified recipe with remarks that could be helpful.
Apple Marshmallow Cake
(makes a 10" cake)
Biscuit base (bottom)
200g Digestive biscuits, crushed
60g unsalted butter, melted
1) Mix the biscuit crumbs with melted and the press onto the base of a 10" round springform pan.
2) Refrigerate until hardened. Meanwhile, make the marshmallow layer.
Marshmallow layer (middle)
150g pack of marshmallow
300ml full cream milk
200ml of heavy cream
2 tsp of gelatine powder
1) Over low fire, melt all the above ingredients together in a small pot until everything is dissolved. Leave it to cool until room temperature.
2) When the filling is cool enough, pour it onto the prepared biscuit base.
3) Place in the fridge to harden. You could put it in the freezer for faster results as well. Meanwhile, make the final layer, the jello layer.
Jello layer (top)
1 package Konnyaku jello (60g) or 1 package of Totally jello
400ml of water
2 tsp of gelatine
Choose a jello flavour that is complementary to your fruit of choice. For example, I used strawberry jello with apple and would probably use strawberry jello with banana or kiwi in future.
1) Make the jello by boiling all the ingredients together until everything is dissolved. Let it cool to room temperature as well.
any fruit of your choice, enough for decoration
1) Slice enough fruit (in my case, I used 1 large Fuji apple).
2) Decorate the hardened marshmallow layer with the sliced fruit.
3) Pour the jello liquid over the fruit-topped marshmallow layer and place it back into the fridge to firm up one last time.
Cut into 12 wedges to serve.