Blueberry and marshmallow cake

Blueberry and marshmallow cake - a seasonal delicacy

When it comes to desserts, few recipes can rival a blueberry and marshmallow cake. This cake is not only a feast for the eyes but also an explosion of flavors, perfect for warm summer days or any special occasion. I will show you step by step how to prepare it, sharing some useful tips to achieve a splendid result. This recipe is easy to make, and the combination of fresh blueberries and fluffy marshmallows will have you coming back to it again and again.

Preparation time: 20 minutes
Baking time: 20 minutes
Freezing time: 1 hour
Total: 1 hour and 40 minutes
Number of servings: 8-10

Ingredients:

*For the base:*
- 2 fresh eggs
- 80 g granulated sugar
- 60 g flour
- 20 g cocoa powder
- 1 teaspoon baking powder
- 2 tablespoons oil (preferably sunflower or canola)
- 2 tablespoons warm water

*For the marshmallow cream:*
- 250 g marshmallows
- 500 g fresh blueberries (plus a few for decoration)
- 300 ml heavy cream (make sure it is very cold)

Preparation steps:

1. Preparing the bases:
Start by preheating the oven to 180°C. Wash the blueberries well under cold running water and let them drain in a colander. In a large bowl, mix the eggs with the sugar for 2-3 minutes until the mixture becomes fluffy and light in color. Gradually add the oil and warm water, continuing to mix.

2. Mixing the dry ingredients:
In another bowl, combine the flour, cocoa, and baking powder. Sift the ingredients to avoid lumps. Gradually fold the dry ingredients into the egg mixture, mixing gently with a spatula from the bottom up.

3. Baking the base:
Pour the resulting mixture into a 28 cm round baking pan lined with parchment paper. Bake the base in the preheated oven for 15-20 minutes, or until it passes the toothpick test (insert a toothpick in the center of the base; if it comes out clean, it’s done). Once baked, let the base cool completely on a rack.

4. Preparing the marshmallow cream:
While the base cools, prepare the cream. Melt the marshmallows over a double boiler, stirring constantly to prevent burning. Once the marshmallows are completely melted, remove them from the heat and let them cool slightly.

5. Whipping the cream:
In a separate bowl, whip the heavy cream until you achieve a firm consistency. This step is essential for obtaining a light and fluffy cream. If desired, you can add a little powdered sugar to sweeten the cream, but this is optional.

6. Combining the ingredients:
Gently mash the blueberries using a food processor or a fork to release their flavor. Add the blueberries to the melted marshmallows and mix well. Then, gradually fold in the whipped cream, mixing carefully to avoid losing air in the mixture.

7. Assembling the cake:
Once the base has completely cooled, place it on a serving platter and surround it with a cake ring. Pour the blueberry marshmallow cream over the base, leveling it evenly. Cover the cake with plastic wrap and place it in the freezer for at least one hour to allow the cream to set.

8. Decorating:
After the freezing time has expired, remove the cake from the freezer and carefully remove the ring. Decorate with fresh blueberries and, if desired, you can add a few mint leaves for an extra touch of freshness.

Serving suggestions:
The blueberry and marshmallow cake is served cold, perfect alongside a scoop of vanilla ice cream or a refreshing lemonade. Additionally, a cup of green tea or an espresso can complement this dessert perfectly.

Tips and variations:
- If you want to add extra flavor, you can incorporate a little vanilla extract or almond essence into the marshmallow cream.
- Instead of blueberries, you can use other berries such as raspberries or blackberries to create a personalized version.
- If you prefer a denser cake, you can double the amount of ingredients for the base and use two layers, starting with a layer of cream between them.

Nutritional values:
This blueberry and marshmallow cake recipe provides about 250 calories per serving. Blueberries are rich in antioxidants and vitamin C, contributing to a healthy immune system. Additionally, marshmallows add extra flavor and texture.

Frequently asked questions:

- Can I use other types of sugar?
Yes, you can use brown sugar for a more caramelized flavor.

- How can I prevent the whipped cream from deflating?
Make sure the cream is very cold and do not overmix when incorporating the marshmallows.

- How long can the cake be stored?
The cake can be stored in the refrigerator for 3-5 days or in the freezer for up to a month.

This blueberry and marshmallow cake is not only a simple and quick recipe but also an excellent way to bring joy and indulgence to your loved ones. So get ready to impress with this fabulous dessert that will delight everyone's taste buds!

 Ingredients: Ingredients for the base: - 2 eggs - 80 g sugar - 60 g flour - 20 g cocoa - 1 teaspoon baking powder - 2 tablespoons oil - 2 tablespoons warm water Ingredients for the cream: - 250 g marshmallows - 500 g blueberries - 300 ml whipped cream

 Tags:  cakes fruit cake