Strawberry Marshmallow Cake

Base
200 gm digestive biscuits
80 gm melted butter

Crushed digestive biscuits and mix well with melted butter. Press into a 8” tin. Refrigerate for later use.

Marshmallow filling:

150 gm of marshmallow
300 ml of UHT milk (full cream milk)
200 ml of whip cream (diary whip cream) – I used Millac brand from PH
2 tsp of gelatine powder

Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved.

Jello topping:

1/2 pkt of raspberry Jello
200 ml of water
2 tsp of gelatine powder

Boil all ingredients until dissolved.

Assembling the cake:

Pour marshmallow filling into the prepared baking tin with biscuit base. Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced fresh strawberries. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool or cool Jello on it. Put in fridge to chill. Cut into small pieces to serve.

Optional: You can also arrange some sliced fresh strawberries on the biscuit base just before pouring in the marshmallow filling.


by Hugbear ( http://bakingmum.blogspot.com/2006/11/strawberry-marshmallow-cake.html)