This irresistible cake is prepared in the twinkling of an eye. And because it's "baked" in the fridge, it should be prepared the evening before the occasion. So there's no hustle and bustle in the kitchen and you can guarantee a memorable experience – because this cool cake is served really hot.
Here is how you do it
Mix biscuit crumbs and butter in a blender. Spread the mixture on the bottom of a 20 cm springform pan and press flat.
Filling:
Melt marshmallows in milk at low heat. Remove from the heat and place in a large bowl. Whip the cream until it forms stiff peaks. Stir Snøfrisk® with a little lemon juice until smooth. Mix the marshmallow milk and Snøfrisk® well, and finally fold in the cream carefully.
Smooth out the mixture on the butter crumb base, spread the crushed marshmallows on top and press into the filling so that the tips can still be seen. Refrigerate overnight. When serving, pour over 1-2 tbsp heated cognac and flambé.
