Whether it's marshmallows, sweet or sour pieces of gum or lollipops, I've always loved sweets of all kinds. In my childhood in the 2000s, however, you could hardly find sweets without animal products. However, things are very different nowadays, and you can find sweets and treats with vegan ingredients almost everywhere.
Our stars of today's recipe, the "mini marshmallows" from Not Guilty, not only taste great on their own but also on muffins, cookies, as a topping on ice cream, cozy on the sofa in hot chocolate, on milkshakes or, like us, on fresh cheesecake.
The best thing about it: all Not Guilty products are vegan, organic, and without artificial frills. You can buy them at dm, Alnatura, Denns or other organic stores. This means that your delicious marshmallow cake is not far away!
Back to the cake: For us in the office, the combination of fresh cheesecake and sweet, fluffy marshmallow cream topped with strawberries and pink mini marshmallows is the perfect combination for anyone who likes it sweet. For that special something, we've even added more fire to our marshmallow cream, creating that unique and special s'mores flavor. If you don't have a flambé maker at home, the cake tastes great even without flambéing.
The cheesecake made from shortcrust pastry and cream is quick to make, and while it slowly bakes in the oven, you can start slicing the berries. You can give free rein to your creativity and add any summer fruit of your choice.
I was a little apprehensive about the marshmallow cream at first, but I can assure you that it is much easier and quicker to make than the name suggests.
Our cake is perfect for your next summer party, children's birthday party or your next girls' night and not only looks fantastic but tastes just as good!
1 cake (∅ 26-28 cm) (10.5 inches)
40 minutes (+ 60 minutes baking time and 30 minutes cooling time)
Ingredients
For the dough:
- 300 g (2.5 cups) wheat flour (type 405)
- 80 g (0.5 cup) sugar
- 3 tsp baking powder
- 1 pinch of salt
- 180 g (1.6 stick of) vegan butter
For the cheesecake filling:
- 150 g (1.3 stick of) vegan butter
- 74 g (2.66 oz) vegan vanilla custard powder
- 800 g (3.33 cups) natural vegan yogurt
- 50 g (0.25cup) brown sugar
- plant-based milk
- 0.5 lemon
For the marshmallow cream:
- 80 g (2.75 oz) vegan mini marshmallows (e.g., from Not Guilty)
- 170 g (6 oz) aquafaba (water from 1.5 tins of chickpeas)
- 165 g (0.75 cup) sugar
- 70 ml (0.33 cup) water
- 1 tsp vanilla extract
- 1 tsp cream of tartar baking powder
- 1.5 tsp agar agar
For the topping:
- 1 packet of strawberries
- 80 g (2.75 oz) vegan mini marshmallows
Instructions
For the dough, mix the flour, sugar, baking powder and salt in a bowl. Add the vegan butter and knead in with your hands.
Line the base of a springform pan (ø 26-28 cm / 10.5 inches) with baking paper and grease with vegan butter. Pour the dough into the cake tin and press firmly onto the base and sides with your fingers to create an even layer.
Preheat the oven to 180 °C / 355 °F (convection heat). For the filling, melt the vegan butter in a small pan and leave to cool slightly.
In a bowl, mix the vanilla pudding powder with a bit of plant-based milk until there are no more lumps. Pour the vegan yogurt into a large bowl and stir in the pudding mix, sugar, juice, and zest of half a lemon. As soon as the vegan butter is lukewarm, stir in with a whisk.
Pour the filling into the cake tin. Bake the cake at 180 °C / 355 °F (convection heat) for approximately 60 minutes and then leave to cool for at least 30 minutes until completely cold.
For the marshmallow cream, drain the chickpeas, collect the aquafaba in a bowl, and simmer over low heat for approximately 10 minutes, stirring constantly. Place in the fridge until it has cooled completely.
Then, whizz the aquafaba and baking powder in a food processor for approximately 10 minutes.
In the meantime, bring the sugar, water and agar agar to a boil in a small pan and heat to 120 °C / 248 °F. It is best to check this with a kitchen thermometer.
As soon as the sugar syrup is hot enough, carefully add it to the aquafaba around the edge of the bowl, whisking continuously. Add the vanilla extract and whisk until you have a glossy, firm cream.
Meanwhile, melt the mini marshmallows, stirring constantly, and mix into the aquafaba mixture one spoonful at a time.
Tip: Make sure that the melted mixture is still hot so that no lumps form.
Wash the strawberries and cut into small pieces.
Spread the marshmallow cream over the cake and flambé with a flambé lighter if necessary.
Now decorate with strawberries and mini marshmallows as desired and serve.
