The vanilla marshmallows relied on the heated sugar and the gelatin for its structure but David Lebovitz has a different approach in which he also adds meringue as part of the base. I felt that my marshmallow adventures just wouldn’t be complete without trying this out.
Before starting on these marshmallows I advise that the pans in which the marshmallows are set are prepared. They were first coated in baking spray and then dusted in a mixture of corn starch, powdered sugar, and cocoa.
In a small bowl, the gelatin was sprinkled over ½ cup of water to allow the gelatin time to bloom and soften.
While the gelatin is softening, the egg whites and sugar were added to the standing mixer and whipped until very thick. The mixer was then turned off while I attended the next steps.
In a medium saucepan fitted with a candy thermometer, I mixed the sugar, corn syrup, and 1/3 cups of water. This was heated over medium high heat.
When the sugar mixture reached 240°F, the mixer was started again on high speed. As the sugar reached 245°F, it was poured into the whipped eggs carefully to avoid hitting the whisk so it wouldn’t splatter all over the mixing bowl.
Into the same pot I used for the sugar, I added the bloomed gelatin, salt, and espresso powder. The residual heat of the pot should be enough to melt the gelatin and dissolve the espresso.
When fully melted, this last concoction was added to the mixer and everything continued being whipped until fully cooled. Unlike the marshmallows that don’t use egg whites, these are much more forgiving timewise. You want to make sure you really do whip this non-stop until it is fully cooled.
Finally, the now cool mixture was spread to the best of my ability between the two prepared pans and allowed to set overnight, uncovered.
Cutting these up was not easy, it was like they didn’t want to be pretty. I used a coconut oiled knife to try to get clean cuts but to no avail. I will have to try using a pizza cutter or scissors next time.
These marshmallows have their pros and cons. The pros:
They are much less sensitive to timing since you have to whip them till they’re fully cooled anyway
They have this spongy texture that awoke a nostalgic craving for Krembo (look it up, they’re delicious).
They take an extra step to achieve.
If you don’t cool the mixture completely, you will end up with a “soggy bottom”. No one likes a wet marshmallow.
I couldn’t get them to cut pretty. The photo is nice and all but you can clearly see that they are not perfect little squares.
The neutral:They have a different texture. When you crash them with your fingers they do have some give and they will bounce back but you will also feel the tiny bubbles popping. Those poor tasty bubbles….Side note: The amount of coffee I added to this recipe was not quite enough. I strongly recommend doubling the espresso powder.
The rum baba is a delicate yeast based cake soaked in a rum syrup. I’ve also heard them called Sabrina cakes or sometimes called a Savarin cake depending on the shape. Savarin is shaped like a bundt cake while a baba is shaped like individual little buckets though I’ve seen them as small rings as well. For mine, I like to make them into individual little bunts as they’re beautiful especially when served with fresh whipped cream and some fruit.
How am I supposed to knead this very sticky, very hard to handle dough?
You’re supposed to either do it in a standing mixer or get very sticky my your hands. Yes, seriously.
What’s the verdict?
The best description I got of my first test was that it tasted like a wet ginger cake. This is not what a rum cake should ever taste like. So skip the spices, keep it simple.
Any other tips?
Yes! Firstly, it would be easier if you make double the syrup in test 2. You need to really really soak these babies. Second, don’t wait too long to soak them and don’t have them sitting around the fridge too long before serving. They’re best when freshly soaked.
This cake is referenced as being a more traditional version. It is comprised of two meringue layers only, without any sponge cake in between. The meringue, when dried properly, is crisp but not teeth shattering. Light and airy, this cake makes a great end of meal dessert. The buttercream here is also heavy in egg yolks which makes it rich, flavorful, and more delicate.
Do I really need to age the eggs overnight?
Not really. I have done this recipe both ways and had no issue with getting the egg whites to whip into very stiff glossy peaks. Will it help if you’re running into meringue issue? Maybe.
Golly gee, that’s a lot of sugar!
Don’t over think it. This is the perfect amount for this cake. Meringue baby!
This is a crisp, melt in your mouth, boozy cake. Definitely one of my favorites! I didn’t make too many changes on this first test from the reference and I do encourage you to go read the original. She’s one funny lady!
I toasted all the hazelnuts in the oven at 350 degrees F for roughly 20 minutes. They were then removed them from the oven and allowed to steam in a towel for another 15 minutes. The skins were rubbed off as much as possible using the same towel. Yes you will have some skin stick but who cares! Hazelnuts were coarsely chopped reserving a few for decoration.
Two 9″ round pans were greased with PAM, lined with the parchment paper rounds and greased again. I would try butter next time as the PAM actually ended up burning. It didn’t hurt the cake too much but it made me uncomfortable to know that the edges of my cake were darker than ideal.
In the standing mixer, I whipped the egg whites until foamy and slowly added the half cup of sugar while continuing to whip. Then came the vanilla and the eggs were whipped to very stiff and glossy peaks.
While the eggs were whipping, I mixed together the remaining 2 cups of sugar, flour, and 1.5 cups chopped hazelnuts in a medium bowl.
Once the egg whites were ready, they were gently but thoroughly fold into the dry mixture.
The batter was divided evenly between the two pans and baked at 350°F for 2 ½ hours, checking periodically to see that it’s not browning too much. Seriously, I really mean it. 2 ½ hours is the requirement. You shall bake for 2 ½ hours. 2 ½ hours is the length of your baking. In the meantime you can make the buttercream and clean up the mess you just made.
When done, cakes were removed from the pans and cooled fully on cooling racks, overnight, under a towel is best.
For the Buttercream
This recipe needs to cool for a while so I highly recommend doing it on the same day as the cake baking and refrigerating overnight.
Milk and sugar were added to a sauce pan and heated until the milk is scalded but not boiling as it may burn the milk.
While the milk was heating, in a separate bowl, I whisked the yolks until quite stiff and light yellow.
Half of the milk was poured into the yolks slowly while continuing to whisk the eggs. Then the egg yolk mixture was added back into the remaining milk and place back on the heat.
The eggs and milk were cooked, stirring constantly, until the custard thickened.
The custard was removed from the heat, strained to remove any potential lumps, and allowed to fully cool to room temperature. Ok now you can go to bed. This was the important part, now it’s cooling. It will wait for you to wake up tomorrow.
I confess, I didn’t go to bed. It was winter and I took my bowl of custard and lovingly embedded it in the snow outside. By the time my kitchen was clean, the custard was cool enough and butter was added a little at a time and mixed in my standing mixer until fully incorporated, then the vanilla and cognac were added. The cocoa is left for later, do not add it in at this point. We’ll come back to it during assembly.
I placed a small dollop of buttercream on a cake board and place the first meringue cake right side up over the dollop. The buttercream helps the cake stay put on the board.
A generous layer of the buttercream was spread over the first cake layer and the second cake layer was placed upside down over the cream. Be sure your buttercream reaches all the way to the edges of your cake. When the second layer was placed I added a little more cream along the seam and smoothed it to the sides of the cake.
I kept the cake in the fridge while I prepare the chocolate buttercream. A small portion of the buttercream was reserved for decoration. To the rest, I added the cocoa (see I didn’t forget it) and whipped until smooth, dark, and even.
Once the cream was ready, the cake was retrieved from the fridge and coated the whole cake in the cocoa buttercream. Decorate as desired. I used the remaining hazelnuts to coat the sides and a few whole nuts as the base for flowers and other decoration.
I don’t say this often but this cake is incredible and I would change nothing. It is crisp but light, the buttercream doesn’t feel like eating a stick of butter, and the whole experience is pleasantly boozy. What more could I want from a cake?If you haven’t read the original version of this recipe, I highly recommend you give it a read. I have rarely come across a recipe that was funnier or more uplifting. Check out the source section for a link.