I came across this really cute Unicorn cake video recently and decided to use up my leftover marron puree in a simple Marron cake recipe, tinging it light pink and topped with homemade marshmallows.
Here’s how the inside looks like when cut open:
It’s a very light tasting cake, soft and spongy~
Sweet Pastel Carnival Marron Cake with Marshmallows
To make the cake:
- 80g Pastry flour (I used All purpose flour)
- 10g Cornflour
- 15g Unsalted butter
- 30g Milk
- 3 Eggs
- 1 Egg yolk
- 10g Glucose
- 10g Honey
- 120g castor sugar
- Preheat oven to 180℃. Line 7 inch round pan with baking paper.
- Sift together cornflour and all purpose flour.
- Heat butter and milk in small saucepan til butter melts. Remove from heat.
- In a medium heatproof bowl, lightly whisk egg, egg yolk, glucose, honey and sugar.
- Place 60-70℃ hot water in another bowl, sit the medium bowl over the hot water and beat with a handheld electric whisk until egg mixture is pale and thick. Batter should hold it’s shape briefly when whisk is lifted. Remove from heat.
- Sprinkle sifted flour onto mixture from a distance above the bowl. Using a rubber spatula, fold in the flour.
- Slowly add melted butter and milk mixture and mix in a circular motion, scraping the base and sides, until just incorporated.
- Pour batter into baking tin and bake at 180℃ for 25-30 mins.
To make the frosting:
- 300g whipping cream
- 20g castor sugar
- 30g sweetened chestnut puree
- Whip the whipping cream with sugar until stiff peaks. Scoop out about 6 tbsp of whipped cream and mix together with the marron puree. Scoop out another 10 tbsp of whipped cream to set aside. Drop pink gel colouring into the rest of the whipped cream and mix til you get the colour you want.
When the cake has cooled, cut into half, spread marron mixture on one half of the cake and sandwich it with the other half. Crumb coat the cake with pink frosting and place in the fridge to set for about half an hour. Take out the cake and spread on the rest of the pink frosting, set in fridge for another half hour. Spread the white whipping cream on the top of the cake to create a flowy dripping effect. Top with homemade marshmallows, gold dust and gold sugar beads (or anything else you fancy seriously).
(This sponge cake recipe is from a Japanese book and I don’t remember the title, will add on the source when I find it again.)
To make homemade marshmallows:
- 150g granulated sugar
- 107g light corn syrup
- pinch of salt
- 6 tablespoons cool water
- 2 1/2 tsp unflavoured gelatin powder
- 1/2 tsp vanilla extract
- 94g icing sugar
- Prepare a piping bag with round nozzle and spray the inside with oil to allow mixture to slide down easily later. Brush the insides of the piping bag with a clean paint brush in your desired gel colours. Set aside. Line two baking sheets with baking paper and dust with icing sugar.
- In a medium saucepan, stir together sugar, corn syrup, salt and 3 tbsp of the water. Turn heat to high and bring to boil without stirring. Clip a candy thermometer to the edge of the pan, boil until it reaches about 114℃.
- Add the 3 remaining tablespoon of water to your stand mixer’s bowl and sprinkle in gelatin. Let sit for a few minutes without stirring.
- When the sugar syrup reaches 114℃, slowly begin to stream the gelatin mixture into your stand mixer’s bowl. Do not splash and go very slowly.
- Beat the mixture for 10 mins.
- Stir in vanilla and mix until combined.
- Carefully put in the mixture and pipe out onto baking pan.
- Let marshmallows sit for at least 3 hours in fridge. Store in air-tight container. They will keep for 2-3 days in room temperature and up to a week in fridge.
(This makes quite alot so I’ll probably half the recipe next time. It’s very sweet as well. Recipe is from DessertForTwo.com)
My husband said this looks like a perfect cake for Christmas holidays and tastes great enough to sell~ So go on, try it!