Non-Bake Ribena Marshmallow Cake - 无烤利宾纳棉花糖蛋糕
Marshmallow, a type of gooey treat that I don't know why, but I just like buying them even I am not the fans of it! A common way to deal marshmallow in cooking is to toast them over the fire. For me, my marshmallow is called for chilling...
This is an easy peasy recipe, beside no baking it does not required whipping as well! Simple and delicious... The taste is wonderful, absolutely a must try!
... Say mallow!
~ Non-Bake Ribena Marshmallow Cake ~
Ingredients:
Crust:
150g digestive biscuits, crushed
60g butter, melted
Marshmallow Layer:
200g marshmallow
250ml fresh milk
200ml whipping cream
2 tsp gelatin
Ribena Layer:
100 ml water
2 tsp gelatin
80 ml ribena blackcurrent
80 ml apple juice cordial
Methods:
Crust:
1. Greased 6" square removal based cake tin.
2. Combine crushed biscuits and melted butter in a bowl.
3. Press firmly into the base of the cake tin and chill for 30 min in the fridge.
Marshmallow Layer:
1. Put all marshmallow ingredients into a pot.
2. Simmer over low heat, keep stirring until the marshmallow and gelatin are dissolved.
3. Pour into the chilled crust and refrigerate for 2 hours.
Ribena Layer:
1. Place the water in a small bowl and sprinkle the gelatin into it without stirring with a spoon.
2. Set aside for 10 minutes.
3. Double boil the gelatin over low heat, keep stirring until it is melted, remove and set aside to cool to room temperature.
4. Stir in the ribena and cordial, pour over the chilled marshmallow cake. Refrigerate for 2 hours or overnight.
5. Served chilled.
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