Peach Marshmallow Cake

Here's the peach marshmallow cake which I've been wanted to try(since months ago)!!

This recipe is from Hut of Cranberry!

(A) Base

200 gm digestive biscuits

100 gm melted butter

Crushed digestive biscuits and mix well with melted butter. Press into a 8” or 9" square or round cake ring. Refrigerate for later use.

(B) Marshmallow filling

10 pcs of marshmallow

300 ml of HL milk

80 ml of diary whip cream

150 gm Peach Puree

8 pcs of gelatine leafs

60 gm sugar

Put all the ingredients into a pot. Doubleboil over small fire until gelatine leafs, marshmallow and sugar are dissolved.

(C) Gelatine Topping

6 pcs of gelatine leafs

200 ml of water (used 100ml sugar syrup from the can peach and 100ml water).

Boil all ingredients until dissolved.

Assembling the cake

Pour marshmallow filling (B) into the prepared baking tin with biscuit base (A). Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced peaches. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool Gelatine (C) on it. Put in fridge to chill. Cut and serve.