Cuisine: Russian
Difficulty: Not Evaluated
Flavors:
HOW TO COOK
In saucepan, lightly whisk the eggs. Boil the milk with sugar and stir, thin stream, pour in the eggs. Bring the mixture to thicken in a water bath. Cool. Grate the zest from half a lemon, whip the butter and mix. Gradually add the egg-milk mixture into the oil, whip cream, so it was lush. Divide the
marshmallow in half. In the split mold for cake put a layer of marshmallow convex side up. Cut a few halves into slices and fill in the blanks. Share half of the cream, smooth, sprinkle with chopped nuts. Then put another layer of marshmallow, also filling the voids, brush remaining cream and sprinkle with nuts. You can decorate the cake kiwi, canned peaches and berries. Cake sealed and put into the refrigerator for at least a day. This cake can stay fresh for a week.
INGREDIENTS
Marshmallow cake recipe "Malvina".
marshmallows - 1 kg
nuts - 1 cup
milk - 3/4 cup
sugar - 4 tbsp. spoon
Eggs - 2 pcs.
butter - 200 g
peel - half a lemon
