Honey & almond marshmallow cake

Honey & almond marshmallow cake

From
The Artisan Marshmallow
Makes
1 large cake
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
180g baked almonds, toasted
400g caster sugar
175g honey
2 tablespoons powdered gelatine
70g egg whites, at room temperature

Method

  1. Lightly spray four 20 cm round cake tins with oil and line the bases with nonstick baking paper. Combine 345 g of the sugar, the honey and 125 ml water in a medium, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  2. Meanwhile, slowly sprinkle the gelatine over 160 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved and the liquid is clear.
  3. When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  4. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside.
  5. Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and continue whisking until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  6. Use a spatula to scrape the marshmallow mixture into the prepared tins and smooth the surface. Sprinkle with one-third of the almonds. Stand for 2–3 hours, until set.
  7. Carefully turn the marshmallows out of the tins and layer with the remaining almonds on a cake stand.

Notes

  • Keep in an airtight container for 2–3 days.

    Try using different honey types in this recipe.

    If you would prefer, set the marshmallows in a 25 x 30 cm (10 x 12 in) baking tin. Lightly spray with oil and line the base and two long sides with nonstick baking paper. Cut the set marshmallow into pieces and toss in the almonds.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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