No-egg cupcakes

Three words scare the baker in me - "make it eggless". "Eggless" or egg-free cakes are pretty popular in India as many people do not eat eggs for religious reasons; some folk cannot tolerate the taste and smell of egg in cakes and there are those who are allergic to egg. Enterprising bakers have got past that roadblock; many recipes by Indian bakers omit eggs and instead, rely on various substitutes like egg replacer, yoghurt, vinegar, condensed milk or even ground flaxseed. In fact, there are recipes for cakes without butter, sugar and flour too! There are substitutes for everything!

I have nothing against cakes without eggs, it's just that when you compare a cake that has been baked with eggs and one without, the differences are quite evident both in texture and taste. And at times, in the looks department too. But that's just me.  

Most recipes for no-egg cakes call for soda bicarb among other ingredients, which tends to leave a slightly metallic aftertaste on the palate.

Rummaging through a sheaf of notes, I found this recipe for a cake that uses neither egg nor baking soda. I used this recipe to bake a batch of cupcakes and they tasted quite nice, although a tad dry. Maybe that was because of the missing eggs. I'm still trying to figure out what it is that holds the crumb together - that's what happens if you don't study chemistry!

Quite thrilled with the outcome, I got my baker friend Smitha Kuttayya to make a vegan version of the cake. Luck was on my side as she had just been gifted a brand new loaf pan and she was looking around for a new recipe try out. This was all the impetus she needed. She substituted the milk in the recipe with water, used oil instead of butter and went a step further by substituting the plain flour with wholewheat flour. It baked into a beautiful loaf. Cake in hand, she went around her apartment complex looking for tasters. Of the 6 she managed to corral, 3 didn't think much of it, 2 said it was ok and 1 person loved it.

Not one to give up easily, she made another cake two days later. She used orange juice and some rind instead of water and prettied it up with orange buttercream. Volunteers were aplenty this time and the cake was a hit!

As for my cupcakes, most of them went into a trifle and I sent the remaining to my niece who is a temporary vegetarian. She loved them. Mission accomplished!

No egg cupcakes

Ingredients
250 gm plain flour
2 teaspoons baking powder
1/2 teaspoon salt
225 gm fine sugar (not powdered)
85 gm butter
1 teaspoon vanilla extract
Grated rind of 1 lime
225 ml milk

Method
Sift together flour, baking powder and salt into a mixing bowl.
Stir in sugar, butter, vanilla extract, lime rind and milk.
Using an electric beater, beat on high speed for a minute. The mixture will become slightly gooey.
Spoon into cupcake cases and bake in a preheated 180°C oven for about 25 minutes or till the tops of the cakes bake to a golden brown and a skewer test shows they are done.
Remove from the oven and place on a wire grid to cool.
Ice the cupcakes if required.

Makes 18 cupcakes.

*The batter can be baked in an 8" lined pan instead of cupcake moulds.  

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Bruce Bogtrotter's chocolate cake

Remember the story “Matilda” by Roald Dahl that was later made into a movie? One of the characters was an overweight 11 year old boy called Bruce Bogtrotter. Caught stealing a slice of Principal Trunchbull’s chocolate cake, he was punished by being made to eat a whole 18 inch cake. Imagine a ginormous chocolate cake, dark, delicious and oozing with chocolate…so inviting that even though the boy knew it would get him into trouble, no force in the world could keep him away from swiping a slice of it. Sigh…if only Mr. Dahl had included a recipe...

Some time ago, leafing through an old magazine, I came across a recipe for what was called “Bruce Bogtrotter’s Cake”. Dahl’s widow had written a book called “Roald Dahl’s Revolting Recipes” where all kinds of food mentioned in his books now could be concocted as she had made up recipes for them. Along with “Lickable Wallpaper” and “Stink Bug Eggs”, there was a recipe for “Bruce Bogtrotter’s Cake”. BBC was inspired enough run a children's TV series called 'Roald Dahl's Revolting Recipes' and got English chef Gary Rhodes to make recipes from the book inside a giant peach with a bunch of kids. What fun!

Well, that was all I needed. The recipe called for about 500 grams of chocolate. Trial 1 took place on a day when the only chocolate I had at home was a bar of compound chocolate. I knew I wouldn’t like the end product, but was too impatient to wait for anything better. As expected, I wasn’t happy with the result as the flavor of chocolate just did not come through.

Trial 2 was a success in every possible way. Made with Callebaut's 54.5% dark callets, the cake was moist, chocolaty, slightly dense and absolutely fudgy. No, no, don’t run out to get the largest oven  in the market – the yield is an 8” cake, not the 18” mentioned in the story!

So this my rendition of Bruce Bogtrotter's chocolate cake. It is faithful to the original recipe in most parts.

Bruce Bogtrotter's Cake

Ingredients

125 gm flour

1 tsp baking powder

1/2 tsp baking soda

225 gm chocolate

225 gm sugar

180 gm butter - unsalted

6 eggs, separated (I dislike fussy recipes that ask for eggs to be beaten separately unless really necessary. However, I decided to stick to this method just to see if there would be a difference. Not really, but if you're a stickler for method based baking, do go ahead.)

Ganache topping

225 chocolate

100 gm cream
*Double the topping quantities for a thicker coat

Method

Line and grease an 8" cake pan.

Sift together the flour, baking powder and baking soda, keep aside.

Melt the chocolate in a double boiler or in a microwave oven, add in the butter and stir till melted.

Beat together the yolks and sugar till light
Gently stir in the chocolate and butter mix, fold in the sieved flour.

With clean and dry beaters, whip the egg whites till stiff.

Lightly fold the whites into the flour and yolk mixture.

Pour the batter into the cake pan and bake in a preheated 175°C oven for about 45 minutes or till cooked.
Test by inserting a skewer into the cake, it should be almost clean.
Allow the cake to sit in the pan for about 20 minutes, then turn out onto a wire rack, remove the lining paper and let it cool completely.

To make the ganache, warm the cream in a saucepan. Add the chocolate and leave undisturbed for about 10 minutes.
Stir till smooth.
Place the cake on a cake board and spread with ganache topping.
Let it set for about an hour before slicing.

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Happy Easter; baked Alaska coffee cupcakes for a birthday

About a week ago, I got a mail from Google congratulating my blog for turning 2 years old. Caught up in the midst of a humongous project, I ignored this missive, thinking someone somewhere had got their dates wrong. Yeah, it was me alright!!

It was only last night when I realised I had missed the date. In all seriousness I told a dear friend about my misery in forgetting my blog's birthday and the tongue-firmly-in-cheek reply I got was not to worry about it as these things happen. As if!!

In any case, the hunt for a suitable recipe had been at the back of my mind. I wanted to do something cool, suitable for Chennai's weather. And then stumbled on a picture of a baked Alaska cupcake ringed with flames. Forget the flames, it's hot enough as it is. A trip to the ice cream store revealed a flavour called "vanilla blossom chocolate"- bits of chocolate in vanilla ice cream. So my baked Alaska cupcake would be coffee flavoured, with vanilla and chocolate flecked ice cream and a meringue topping. And a blow torch would give the finishing touches.

Sounds good, right?

Opening the ice cream container, I found that it was more of a vanilla ice cream with chocolate streaks. With a small scoop, I managed to make little balls of the ice cream. I hadn't taken the humidity into account and after a couple of minutes, found the ice cream melting. Got around this hiccup by working beside the fridge and as soon as a scoop was make, it would go directly into the freezer. The coffee flavoured cupcakes were simple enough to bake and very soon, six of them were sitting on my countertop.

Thank goodness for those cupcake corers. Making holes in cupcakes was never so easy, a brush of Kahlua flavoured stock syrup, 2 scoops of ice cream and then bunged back into the freezer.

A couple of hours later, they were ready for showtime. The meringue was a bit of a pain to spread as by then, the ice cream had started to melt.

And finally, my meringue'd beauties waited patiently for the toast of a lifetime- Voila--

Good job I decided to use a blowtorch- I don't think these ladies would have survived a grilling in the oven, not in this weather, anyway.

Cool inside, hot, hot outside

Thank you, dear Baketales readers, for having stuck around with me for another year. I've been blessed to have met some of you, corresponded with some others and have been humbled by your words of appreciation and encouragement.  Please do keep coming back.

And of course, Happy Easter!!

Baked Alaska coffee cupcakes

Ingredients
1 tablespoon coffee powder
60 ml hot water
30 ml milk

115 gm flour
1/2 teaspoon baking powder
A pinch of baking soda
A pinch of salt

60 gm butter
110 gm sugar
1 egg

1/2 cup light syrup mixed with 2 tablespoons Kahlua(optional)
250 ml ice cream

Ingredients for meringue
2 egg whites
A pinch of cream of tartar
1/4 cup sugar

Method for cupcakes
Mix coffee powder and hot water, mix in milk and leave to cool.
Sieve together flour, baking powder, baking soda and salt into a bowl, keep aside.
Cream butter and sugar, beat in the egg.
Mix flour and coffee into the batter.
Divide the batter among 6 lined cupcake moulds and bake in a preheated 175°C oven for about 20 minutes.
When done, remove from moulds and cool on a wire rack.
Use a cupcake corer or a sharp knife to remove the centres of the cakes. 
Brush with Kahlua flavoured syrup and freeze in a lidded container for about 2 hours.
In the meantime, scoop out blobs of ice cream. (I used a melon baller, 2 scoops for each cupcake.)
Fill the cupcake holes with ice cream, remove paper liners and return to the freezer.

Meringue
Make the meringue by placing the egg whites into a clean and dry bowl. 
Whip until frothy, add in the cream of tartar and keep whipping till foamy. 
Add in the sugar in 2 lots, beating well each time till fluffy.
Drop a large star nozzle into a piping bag, fill with 2/3 of the meringue.
Working quickly, spread the remaining meringue around the sides of the cupcakes and place them all on a baking sheet.
Pipe the top of the cupcakes with more meringue. 
Blow torch the meringue. Be careful, it can be quite addictive and you will end up with charred cake if you do. 
(No blow torch? Just turn up your oven grill to max well before you start spreading the meringue and pop them in for about a minute.)
Eat immediately.

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Gingery Eve's pudding

With a name like Eve's pudding, there has to be a couple of apples around, right? The recipe is a traditional British one with apples and a cake "hat". It's a fuss free dessert that gets done quite fast and tastes even better served with ice cream or custard. My recipe has a couple of non standard additions, nothing like a bit of spice to shake up things. So I've flavoured the sponge with a little ginger.

Here goes my recipe for Eve's pudding.

Gingery Eve's pudding

Ingredients
600 gm apples(I used Gala)
120 gm brown sugar
Rind and juice of 1 lime

75 gm flour
15 gm cornflour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ginger powder

120 gm butter
60 gm brown sugar
60 gm white sugar
2 eggs
1 tbsp finely diced candied ginger
50 gm almond flour
A handful of almond flakes

Method
Peel, core and chop apples.
Mix with the brown sugar and lemon juice, tip into an 8" glass baking dish.
Spread evenly over the base of the dish.
Sift together flour, cornflour, baking powder, salt and ginger powder, keep aside.
Cream the butter and both sugars, add in 1 egg at a time and beat till light and fluffy.
Fold in the flour mixture, diced ginger and almond flour.
Scrape the batter carefully over the apples, and spread to cover the apples completely.
Scatter the almond flakes over the top of the batter.
Bake in a preheated 175°C oven for about 40-45 minutes.
Remove from the oven and allow it to rest for about 15 minutes.
Serve with cream, ice cream or custard.

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Saddle pan almond and chocolate cake

Sometimes, it's a good thing to pick up stuff you have no idea what to do with. Eventually you'll find good use for it. Hopefully, at least.

Like this baking pan I picked up from a tiny store in Singapore. I bought it because it looked cute and different from the usual pan shapes. I've used it a couple of times to make butter cakes but as it was small, a 2 egg mixture was all it would hold.

I learnt it was called a saddle pan or rehrücken. The mould is log shaped, has ridges along the sides and rests on a flat centre which resembles a spine. It's so called because it represents a saddle of venison. 

The cake that's made in this pan has Czech/ East German origins, a chocolate cake with ground almonds, ginger powder and sometimes, cinnamon powder and iced with melted chocolate. 

Like the original recipe, mine uses melted chocolate and ground almonds but my version is more like a butter cake. With the addition of almond powder, the cake would be dense and I did hope that separating the eggs and folding in the whites at the end would give it a lighter texture. 

And for the topping, what goes better on a chocolate cake than ganache?  And while at it, indulge yourself even more with some melted white chocolate.

The almond slivers that decorate the cake represent lardons that are stuck into the actual saddle to prevent it from drying out while roasting.  In the original recipe, they look  like quills on a porcupine- lots of them and evenly spaced out, I just used a handful.

It's a pretty cake and not dense as I feared. The icing is all that it needs. You could be picky and sieve the almond flour after grinding it but I like a bit of a nut to bite into.  

Delicious.

Almond and chocolate cake

Ingredients

60 gm flour

125 gm almond powder

4 eggs, separated

140 gm butter

140 gm sugar

1 teaspoon vanilla extract

140 gm dark chocolate, melted

Chocolate icing

130 gm dark chocolate, melted

15 gm butter, at room temperature

75 gm white chocolate, melted

Almond slivers to decorate

Method

Grease a saddle pan.

Mix flour and almond powder together, keep aside.

Place egg whites in another bowl, whip till stiff, keep aside.

Put the butter, sugar and extract into another mixing bowl, cream till light and fluffy.

Add in egg yolks, beat till well mixed, stir in melted chocolate.

Fold in the flour/ almond powder mix, and finally, fold in the egg whites.

Pour the mixture into the prepared pan, level the top and place the pan on a baking sheet.
Place in a preheated 165°C oven till the cake is cooked, about 40 minutes.
Remove the cake from the oven, after 10 minutes, upturn it carefully onto a wire rack and leave to cool.
When the cake is cold, place it on a cake board and make the icing.
Melt the dark chocolate and butter together.
Mix well, carefully spread it evenly over all over the cake.
Run the blade of a butter knife along the top of the cake and along the indentations on the side.
Melt the white chocolate and pour it over the top of the cake.
Bang the cake board on a counter top a couple of times to get the white chocolate flowing down the sides.
Stick almond slivers all over the cake.
Leave to set for about half an hour.

In case you would like to make this cake but don't have a saddle pan, do go ahead and use a loaf pan.

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Chocolate chip and marzipan loaf cake

Marzipan in a slice of cake. How lush can a slice of cake taste? We've all had slices of wedding cakes covered with marzipan and fondant. Then there's simnel cake, a fruit cake baked with a layer of marzipan in the middle and another one on top of the batter.

But this is a butter cake, the batter studded with chocolate chips and a layer of marzipan in the middle.

Susannah Blake's book "500 Cakes" has a recipe for such a cake. She gives an option of using candied cherries or chocolate chips. I preferred the latter. The marzipan was left over from a wedding cake I had done recently.

Quite an easy recipe- a creamed batter with chocolate chips mixed in. The recipe asks for the marzipan to be grated but mine was quite crumbly thanks to the time it had spent in the freezer.

The marzipan itself was a pretty simple thing to do- home ground almond powder, granulated sugar, icing sugar, a little egg white and some lime juice and brandy kneaded into a paste.

I played around with the measurement of the ingredients and when the loaf finally came out of the oven, it looked like any other loaf cake. What did I expect? But when it was sliced, aah, that was a different story.

Even though I had weighed out my batter, put exactly half in the pan, sprinkled the crumbled marzipan over evenly and then topped with the remaining batter, this is what it looked like after baking:

I had a look at the baked cake in the book and found the same wavy line of marzipan. So, then on to tasting.

Warm, buttery, a little dense and the lush taste of almond marzipan. Globules of chocolate chips yielding to the bite. Flavour overload.

Chocolate chip and marzipan loaf cake

Ingredients
150 gm flour
1 tsp baking powder
1/4 tsp salt
180 gm butter
150 gm sugar
1 tsp vanilla extract
3 eggs
40 gm almond powder
125 gm marzipan
110 gm dark chocolate chips

Method
Grease and base line an 8 1/2" x 5 1/2" loaf pan.
Sift flour, baking powder and salt, keep aside.
In a mixing bowl, place butter and sugar and beat on low speed till well combined.
Beat in eggs, one at a time till mixture is creamy.
Mix in almond powder, blend it in then fold in flour in three lots.
Stir through the chocolate chips.
Scoop half the batter into the tin, crumble the marzipan in an even layer over the surface then top with the remaining batter.
Bake in a  preheated 170°C oven for about 40 minutes, then reduce the temperature to 160°C for another 15 minutes.
Test the cake with a skewer and when done, remove from the oven.
Allow to cool for about 10 minutes then turn out onto a wire rack.

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Plum and blueberry yoghurt cake

I  like fresh fruit in cake. I don't mean cakes decorated with fruit as in a black forest gateau but fresh fruit chopped up and mixed in a batter and baked. As in an apple cake, a peach cake or even a pineapple upside down cake.

A few weeks ago, blueberries hit the markets. Now, fresh blueberries in Chennai markets are as common as snow in the Sahara- it's never happened (or maybe just once!). The lot I bought was used to make muffins but while the muffins tasted nice, I thought it would have been better to eat the berries on their own or as part of a fruit salad.

I've been hoarding some dried wild blueberries from a recent trip abroad and have been wanting to bake them along with some purple plums sitting in my fruit tray. So the hunt for a cake recipe started. Since the plums were tart, I wanted a batter which would be sweet enough to counteract the acidity of the fruit. Finally I settled on a recipe from smittenkitchen.com.

Juicy purple plums

Plums and dried wild blueberries

I halved the plums and chopped them in 1/2 " dices,

Tart overdose with  the addition of limes

used only the grated rind of the limes.

Plum and blueberry yoghurt loaf

After baking, the original recipe asks for 1/3 cup of lemon juice to be boiled with a tablespoon of sugar. I made a syrup with 50 gm sugar and 60 ml rum which was then spooned over the loaf.

Moist plum and blueberry yoghurt cake

There were a few changes I made to the original recipe, among them using melted and cooled butter instead of oil, increasing the vanilla extract to 1 teaspoon. Also, adding 1/4 cup dried blueberries and 1 1/2 cups of chopped plums instead of blueberries as in the original recipe.

Plum and blueberry yoghurt cake

Ingredients
200 gm flour
2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup yoghurt
220 gm sugar
Grated zest of 2 limes
1 tsp vanilla extract
110 gm melted and cooled butter
1/4 cup dried blueberries (can substitute with currants)
1 1/2 cups diced plums

Syrup
2 tbsp water
50 gm sugar
60 ml rum

Method
Grease and base line an 8 1/2"x 4 1/2" loaf pan.
Sift flour, baking powder and salt into a bowl, keep aside.
Break the eggs into another bowl, beat them well then beat in the yoghurt, sugar, zest, vanilla extract and the butter.
Keep aside 2 tbsp of the flour mix and then fold in the rest into the egg and yoghurt mixture.
Sprinkle the remaining flour over the plums and blueberries, stir gently to coat.
Fold them lightly through the batter.
Transfer the batter into the prepared pan, bake in a preheated 170°C oven for about 45 minutes.

For the syrup, place water and sugar in a saucepan and bring to boil.
When all the sugar has dissolved, turn off the flame and add the rum.

When the cake is baked, turn it out carefully onto a wire rack.
Place a plate underneath the rack and spoon the syrup all over the top.

It was a delicious, moist cake. The rum gave it a bit of a kick. It was even better the next day, warmed up a little and served with ice cream. Next time, I would like to make it a plain cake without even the syrup.

And bake the plums in a tart.

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On a Roll

I had another order for the strawberry and white chocolate gateau, this time for a pair of twins who were celebrating their 10th birthday. And instead of strawberries to decorate the top with, I dipped fresh cherries into melted chocolate for a different look.

Swiss rolls slices to line the gateau

There are some 6 layers to this gateau. Slices of Swiss roll, also known as jelly roll, are arranged along the outer edge of the gateau.

Swiss rolls are easy to make but a challenge to a lot of folks, mainly because they have a tendency to crack whilst being rolled up. As with most sponge cakes, this roll needs only a few ingredients and no oil or butter in the batter.

Swiss roll with strawberry jam

Here's the recipe for a supple Swiss roll.

Ingredients
115 gm plain flour 
115 gm sugar
4 eggs
1 tsp vanilla essence
2 tbsp boiling water
Strawberry jam for filling
A 10" x11" Swiss roll pan (you can use a 9"x13" also), lined with greaseproof paper

Method
Sift  the flour three times.
Place sugar and break the eggs into a mixing bowl.
Also add in the vanilla essence.
Use an electric beater and beat till very thick and fluffy.
Fold in the boiling water, then fold in the flour in three lots. Fold in gently so as not to knock out the air.
Use a spatula to scrape the batter into the prepared tin.
Spread the batter into the edges of the pan and level the surface. 
Drop the pan onto the counter top to knock out the larger air bubbles, place in a preheated 190°C oven for about 13-15 minutes.
While the roll is baking, cut a sheet of greaseproof paper that is a little larger that the baking pan. 
Dampen a kitchen towel, then place the greaseproof paper over it and sprinkle some sugar over.
When the cake is done, it should be firm to the touch and would have shrunk a little from the sides.
Take the pan out of the oven and turn it over onto the sugared paper, peel off the lining paper and discard.
Quickly spread a thin layer of jam over the top, then with the longer side facing you, roll up tightly, using the paper to guide you. (Don't roll the paper along with the sponge!)

Roll the sponge in the kitchen towel and keep aside for about 30 minutes. 
When the roll is cool, remove the wrappings, sprinkle sugar or icing sugar over the roll.
Use a sharp knife and a sawing motion to slice. 
And why was sugar sprinkled on the sheet of greaseproof paper? It was to prevent the surface of the roll from sticking to the paper.

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Hazelnut marshmallow fudge cake

Living in a hostel during my college days, I was perpetually hungry. Food in the mess was so tasteless, most of us spent the greater part of our pocket money in the canteen. Not that the food in the canteen was any better.

Hostel residents used to look forward to getting food parcels from home. Girls from Kerala would get parcels filled with all kinds of pickles, banana chips, diamond cuts, cake, cookies and coconut chutney powder. If you were a friend of one of these parcel recipients, they would be kind enough to share it with you.

My parents would send me a parcel once a year. From the time they posted it, my friends and I would eagerly wait for it to arrive. And when it finally did, its appearance would give us all a shock - a once sturdy cardboard box lined with corrugated sheets would be reduced to a shapeless lump of edges and corners. Did it really come by air or did it roll all the way to Madras? Well, we didn't care as long as the contents inside were safe.

There was always Mum's home made biscuits. She had a biscuit press and a fantastic biscuit recipe. My dad's packing was so good that not one of those biscuits would break during the journey. Then there would be Mum's chocolate cake which she would bake in a Danish butter cookie tin because the tins had lids. Just opening the tin would evoke oohs and aahs from the assembled group as the smell of chocolate would waft up through the air.

Then there would be a few local treats like love letters - thin crispy biscuits and most of them broken. Not a problem for us, a spoon would materialise and we would scoop up the crumbs and relish the taste of the coconutty flakes. A few packs of soup powder, Milo sachets, condensed milk sachets.... What I looked forward to the most would be a couple of bags of marshmallows...

I had a packet of tiny marshmallows in my store cupboard and have been hunting high and low for a recipe. And then I found this one. The recipe was quite similar to a recipe for a chocolate sheet cake with frosting that I have been using so I had a good idea of how the cake would turn out. For a twist to the taste,  I have incorporated hazelnut paste into the frosting, and made a few changes to the original recipe. I do not like using a measuring cup unless strictly necessary so I have converted most of the measurements to metric. This cake is baked in an 8" square pan.

Hazelnut Marshmallow Fudge Cake

Ingredients
240 ml water
180 gm flour
30 gm cocoa
1/2 tsp salt
1 tsp baking soda
300 gm sugar
125 gm soft butter
1/2 tsp vanilla paste
1/4 cup yoghurt
2 eggs

Frosting
55 ml milk
15 gm cocoa
300 gm icing sugar, sifted
80 ml soft butter
1/2 tsp vanilla paste
50 gm hazelnut paste (or Nutella)
1 heaped cup mini marshmallows (or cut regular sized ones into quarters)

Method
Heat oven to 180°C. 
Bring water to a boil in a saucepan.
Grease an 8" square cake pan.
Sift flour, cocoa, salt, baking powder into a mixing bowl.
Add in the sugar and butter, then the boiling water.
Beat with electric beaters for a minute, add in vanilla paste, yoghurt and the eggs.
Beat again for another minute, pour into the prepared cake pan.
Bake for about 30 minutes.
About 5 minutes before the cake is done, make the frosting.
Bring milk to a simmer, remove from heat and whisk in cocoa.
Add icing sugar in batches, stirring till it is smooth.
Add in butter, vanilla paste and hazelnut paste (or Nutella).
Add in the marshmallows.
Take the cake out of the oven and pour the topping over.
Make sure the entire top surface of the cake is covered by the frosting.
Allow the cake to cool for half a day (as if such a thing is possible!) to set the frosting.

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