كبخ بلادي: marshmallow

A cake with flavors of party : caipirinha !!!

The cake is soaked with a cachaça syrup, covered with a white chocolate topping. For the decoration slices of lime, some caipirinha jelly cubes and lime marshmallows to simulate the crushed ice. A nice cake to bring to the beach, and don't forget the samba ! ;)

Here's the cachaça, the most popular alcool from Brazil.

The Caipirinha Jelly Cubes :
- 75 gr water
- 25 gr lime juice
- 30 gr white sugar
- 25 gr cachaça
- 8 gr gelatin (4 sheets)

Hydrate the gelatin in cold water for 10 minutes.

Boil the water with the sugar and the lime juice. Then out of the heat add the gelatin (drained), stir until completely dissolved. Finally add the cachaça. Pour in a countainer (previously oiled or lined with plastic film). Allow to cool down and let set in the fridge for at least 1 hour.

The Cake :

Here I used glucose syrup and honey because they allow to preserve the humidity and give a softer texture. If not available you can easily replace those ingredients by brown or white sugar.

- 125 gr butter (softened)
- 60 gr brown sugar
- 30 gr white sugar
- 30 gr glucose syrup
- 25 gr honey (a neutral one as acacia)
- 3 whole eggs
- 100 gr cream
- zest taken from 1, 5 or 2 limes
- juice of 1 lime
- 3 tbsp cachaça
- 180 gr flour
- 45 gr ground almond (optional)
- 2 tsp baking powder
- 1 tsp salt

In a large bowl, cream the sugars, glucose and honey with the butter.

In another bowl combine the cream, eggs, zest and juice lime, cachaça and pour it into the previous mixture. Beat until homogeneous.

Then add the flour, the salt, baking powder and ground almond, combine but do not over mix. Pour in a cake pan (greased generously with butter or lined with baking paper). Reserve in the fridge for at least 1 hour (better over the night).

Preheat the oven (high heat).

Remove the cake pan from the fridge, then apply a score 2 cm thick with a knife (greased) lengthwise on the top of the cake dough. Put right away in the oven and lower the temperature to medium heat for about 45 minutes.

The Soaking Syrup :
- 25 gr water
- 25 gr lime juice
- 50 gr brown sugar
- 30 gr cachaça

Boil the water and the lime juice with the sugar, the out of the heat add the cachaça. When the cake is done pour the soaking syrup right away over it, still into the pan. Wait 5 to 10 minutes and remove from the mold...

Allow to cool down completely on a side.

I sprayed the cake with a mixture of white chocolate and cocoa butter (2/3 - 1/3). You can also glaze it with melted white chocolate and a bit of neutral oil.

Then decorate with lime flavored marshmallows (see the recipe here : click!) stick them with a bit of melted chocolate. Place as well the caipirinha jelly cut into small cubes, and some slices of fresh or candied lime.

Voilà.

The top,

Detail,

Inside,

Unknown

4:23:00 ص

Ingredients :

- 35 gr egg-white (about 1 egg-white)

- 125 gr sugar

- 20 gr neutral honey (here : acacia)

- 20 gr glucose syrup

- 65 gr water

- 12 gr gelatin (6 sheets)

- 15 gr lime juice

- 1/2 lime zest

- icing sugar and corn starch (50-50)

Hydrate the gelatin in cold water for 10 minutes. In a small sauce pan, heat up the lime juice, then out of the heat add the gelatin (drained), stir until well dissolved. Reserve.

In a large bowl, beat the egg-white until it is smooth...

Meanwhile, in a small sauce pan gather the water, sugar, honey, glucose syrup, lime zest and cook until it reaches 130°C / 266°F then immediately pour this mixture over the smooth egg-white while always beating, then add the gelatin mixture...

Keep beating until the mixture cool down...

Then spread (more or less thick according the future use) over a baking paper lightly oiled and sprinkled with a mixture of icing sugar and corn starch. Sprinkle again the top of the marshmallow and allow to dry for at least one hour at room temperature.