Chocolate Buckwheat Cake with Marshmallows
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
If you leave the cake overnight, the marshmallows will 'dissolve' into the cream and become tender; no one will even guess what the filling is made of.
Ingredients
- Buckwheat Groats - 5.3 oz
- Cocoa Powder - 1.1 oz
- Sugar - 4.6 oz
- Chocolate eggs - 6 pieces
- Ground Cinnamon - 1½ teaspoons
- Baking Powder - 0.2 oz
- Semi-soft cream cheese - 12.3 oz
- Milk - 3 fl oz
- Marshmallow - 2 pieces
- Instant coffee - 2 teaspoons
Step by Step guide
Step 1
Beat 6 eggs with 100 grams of sugar until a thick foam forms.
Step 2
Mix the flour, baking powder, cocoa, and cinnamon, gradually adding to the beaten eggs while stirring continuously.
Step 3
Bake the resulting batter into a cake layer (I baked it in a slow cooker for 50 minutes and let it cool for another 15 minutes).
Step 4
Remove the cake layer, cut it in half, and let both halves cool.
Step 5
Mix 50 grams of sugar, cottage cheese, and milk until smooth.
Step 6
Cut the white-pink or regular vanilla marshmallows in half and then cut each half crosswise into 2 pieces.
Step 7
Dissolve the coffee in warm water.
Step 8
Soak the bottom cake layer with coffee and place the marshmallows on top, then evenly spread the cottage cheese cream over it and cover with the second cake layer, which should also be covered with cream.
Step 9
Leave in the refrigerator to soak for a few hours (or overnight).
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