Marshmallow cake without baking

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the cake. Butter should be soft, at room temperature, so you need to get it out of the refrigerator in advance. I usually get it out in the evening.

2. Step 2:

   

   You can use regular condensed milk. I needed a light caramel shade of condensed milk, so I boiled it in a saucepan for an hour and a half. During this time, the condensed milk does not have time to thicken too much, but acquires a golden brown color.

3. Step 3:

   

   Chop the nuts in a blender or chop them into small crumbs with a knife. You can use any nuts that you like best. To balance the sweetness of marshmallows and condensed milk a little, I used salted peanuts.

4. Step 4:

   

   Chop the cookies with a blender or crumble them with your hands. You can use any cookie: sugar sponge cake or ordinary unsalted cracker. There is also a good way to chop cookies: you need to put it in a bag, tie the ends of the bag and chop the cookies with a rolling pin.

5. Step 5:

   

   Pour 2 tablespoons of chopped nuts and cookies into another bowl. Combine the remaining nuts, cookies and butter with condensed milk.

6. Step 6:

   

   Mix the mass well. The cream should be viscous, but plastic, so that it is convenient to smear it on marshmallows. If your cream is too dense, you can dilute it slightly with condensed milk.

8. Step 7:

   

   Divide the marshmallows into halves. To make the cake look more original, marshmallows are better to use different colors. I had a white vanilla marshmallow and beige with a creme brulee flavor. An interesting taste will turn out with coffee marshmallows.

9. Step 8:

   

   Lightly sprinkle the dish with crushed cookies. This is necessary so that the marshmallows do not stick to the plate. On top of the cookies, put a few halves of marshmallows cut down. If you use a multi-colored marshmallow, alternate it.

10. Step 9:

    

    Put some of the cream on the marshmallow.

11. Step 10:

    

    Put a second layer of marshmallows on the cream with a slightly smaller diameter and also smear it with cream. So, alternating layers of cream and marshmallows, form a slide.

12. Step 11:

    

    Sprinkle the cake with leftover cookies and nuts. Put the cake in the refrigerator for 1-2 hours.

13. Step 12:

    

    Decorate the chilled cake with mint and serve it to the table. Bon appetit!