Baking - sweet

thumbnail image 1
thumbnail image 1
Preparation time
15min
Total time
3h 15min
Portion
30 slice(s)
Level
easy
  • TM 7
  • TM 6
published: 2025/06/08
changed: 2025/06/08
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Ingredients

Lolly cake

  • 250 g biscuit, malt
  • 200 g sweetened condensed milk
  • 100 g Butter
  • 180 g Lollies, fruit puffs

Marshmallow

  • 30 g Gelatine powder
  • 280 g water
  • 330 g caster sugar
  • drops pink food colouring
  • drops vanilla essence, Raspberry essence
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Recipe's preparation

    Lolly cake
  1. Place biscuits into mixing bowl and mix 5 sec/speed 8. Place in a bowl and set aside
  2. Place condensed milk and butter into mixing bowl, then heat 1 min 30 sec/100°C/speed 3.
  3. Add reserved biscuits and mix 20 sec/speed 7, until combined well.
  4. Add candy and chop 5 sec/speed 8. Scrape down side of mixing bowl with spatula and chop a further 3 sec/speed 8. Transfer mixture onto a piece of baking paper (47 x 30 cm), then form into a log shape.
  5. Place baking paper into a deep baking dish 20/30. Add mixture and flatten out. Place in fridge to cool. Clean and dry mixing bowl
    6. Marshmallow
  6. Place sugar into mixing bowl and mill 5 sec/speed 9. Scrape down sides of mixing bowl with spatula.
  7. Add 140 g water and heat 15 min/100°C/speed 2.
  8. Place a ceramic or glass bowl onto mixing bowl lid. Weigh gelatine powder and remaining 140 g of the water into ceramic or glass bowl then set aside to soak (approx. 3-5 minutes) no longer
  9. Add reserved gelatine mixture and combine 2 min/100°C/speed 2. Allow to cool in mixing bowl until the temperature falls below 50°C (approx. 45 minutes - see Tips). Once cooled, insert butterfly whisk and whip 7 min/speed 3.5.
  10. Add Pink food colouring and raspberry essence and combine 10 sec/speed 3. Remove butterfly whisk.
  11. Pour into prepared tin over lolly cake, cover and leave to set at room temperature (approx. 1 hour)
  12. Once set, slice the marshmallow into approximately 30 pieces. Dust with cornflour or icing sugar (optional) before serving.

Tip

If there is not enough flavour or colour after step 10 of the marshmallow I add extra raspberry essence or/and food colouring and do step 10 again.

Thermomix Model

  • Appliance TM 7 image
    Recipe is created for
    TM 7
  • Appliance TM 6 image
    Recipe is created for
    TM 6
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Baking Birthday Children birthday Everyday Kids in the kitchen Party Cake Christmas Easter Father's Day Mother's Day Summer Valentine’s Day Snack

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Nina's lolly cake marshmallow slice
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