These Scandinavian Mallow cakes are my variation on the traditional "Flodeboller" that I was lucky enough to have eaten the couple of times I've visited Sweden. They were so amazingly light and airy - a very different sort of marshmallow taste compared to what is typically found in North America. However, since I didn't want to use a marzipan-type of base (commonly used for these type of mallow cakes), I needed to come up with something else that I was happy with for the bottoms. After some experimentation, I came up with these super thin, yummy coconut-chocolate chip cookie bases. (Technically, you can make these without any biscuit bottom at all. Just pipe the mallow fluff onto a piece of buttered parchment paper). These were a big hit around here - not lasting long at all. Enjoy!!!
In a separate bowl, mix together the dry ingredients:
3/4 cup brown rice flour
1/4 cup tapioca starch/flour
2 Tbsp potato starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
In a mixer, cream together:
1/2 cup butter, softened
3/4 cup brown sugar
Add and mix together:
1/2 tsp vanilla extract or vanilla bean paste
1 egg
1 egg yolk
Add to butter/egg mixture:
dry ingredients from above
1 cup sweetened coconut flakes
1/2 cup mini chocolate chips
Divide dough into two portions and use two pieces of plastic wrap to make two 12" - 15" logs of dough. Place wrapped dough into freezer 1-2 hours (or more - these will last several weeks before slicing and baking).
Marshmallow Filling
In a mixer with a whisk attachment, whisk together until soft peaks form:
3 egg whites (fresh eggs are best)
1 Tbsp sugar
pinch salt
In a metal pot on the stove, combine, with very little or no stirring:
2 oz water
3/4 cup sugar
1/3 cup corn syrup
1 tsp fresh lemon juice
1 tsp vanilla extract
Heat over medium heat until sugar syrup reaches 238 F - 242 F. Remove from heat immediately. Turn mixture to low speed and slowly pour in the sugar syrup. Increase the speed and beat on medium-high for 8-10 minutes. The marshmallow will puff up nicely and get light and fluffy, while also cooling down.
Prepare a large piping bag with a large star-shaped tip (or just use a large round tip). Place marshmallow into piping bag. Pipe big swirls on top of each of the cookies, making a nice large mound on top of each. You can make these as short or tall as you would like, depending on the mallow to cookie ratio you'd prefer.
Let the marshmallow-topped cookies sit at room temperature to dry for 1 - 2 hours. These won't dry well if you're kitchen is humid, so best not to make on a rainy day.
Ideally, you would want to "temper" your chocolate for an authentic Flodeboller, however, this method of covering works very nicely, too:
In a 2 cup measuring cup, fill 1 1/2 cups full with high-quality dark chocolate (or milk chocolate) chips. Melt at 50% power in 30 - 60 second increments in the microwave, stirring regularly. Once the chocolate is mostly melted, add an extra handful of chocolate chips into your chocolate and stir until all the chocolate is melted. This won't "temper" your chocolate, but will help you avoid any of the bloom or swirls that can appear on non-tempered melted chocolate. Once your chocolate is fully melted, add 1 Tbsp light olive oil or 1 Tbsp coconut oil. This will make it a bit runnier and easier to use for dipping your marshmallow cakes!
One at a time, dip your cakes into the chocolate, rotating them in the chocolate and shaking to remove excess chocolate. You can use a spoon of your fingers to get as much or little as you like on the bottom of the cookie biscuit. Place dipped cakes onto a parchment-lined baking tray. Sprinkle desiccated coconut on top of cakes, if desired. Refrigerate until chocolate has set, then serve! You can place them in the refrigerator until the chocolate hardens. Remove and keep at room temperature until ready to serve! These didn't last more than a few days around here, but they were just as delicious a few days out as on day one. Enjoy!
Fresh Scandinavian Mallow Fluff Cakes, ready to eat!
A mallow cake sliced open. These were melt-in-the-mouth delicious!
Swedish Mallow Fluff Cakes - gluten free
Coconut Biscuit Cookie Dough (make in advance, since these need to chill/freeze before baking)
Makes ~ 60 small cookies - but you'll only need about 15-18 for the amount of marshmallow you'll make here - unless you want less marshmallow per cookie. Feel free to double the marshmallow recipe if you are hoping to make more cakes.In a separate bowl, mix together the dry ingredients:
3/4 cup brown rice flour
1/4 cup tapioca starch/flour
2 Tbsp potato starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
In a mixer, cream together:
1/2 cup butter, softened
3/4 cup brown sugar
Add and mix together:
1/2 tsp vanilla extract or vanilla bean paste
1 egg
1 egg yolk
Add to butter/egg mixture:
dry ingredients from above
1 cup sweetened coconut flakes
1/2 cup mini chocolate chips
This is just half the dough, but wanted to show the consistency.
Divide dough into two portions and use two pieces of plastic wrap to make two 12" - 15" logs of dough. Place wrapped dough into freezer 1-2 hours (or more - these will last several weeks before slicing and baking).
I wanted small cookies, and these will spread while baking, so I made each log of dough a good 12" - 15" long.
When ready to bake, remove a log from the freezer and slice into thin slices. Place on a parchment-lined pan and bake at 350 F for ~7-10 minutes, until nicely browned. Let rest a few minutes on the pan before removing to a cooling rack to cool completely.
Thin slices of biscuit cookies, ready to bake. Because mini chocolate chips are used, you can get really nice, thin slices.
Fresh from the oven - they tend to only spread a tiny bit, so you can bake them four across on the pan without any problems.
Fresh from the oven, cooling so you can put marshmallow on top. Yum!
Marshmallow Filling
In a mixer with a whisk attachment, whisk together until soft peaks form:
3 egg whites (fresh eggs are best)
1 Tbsp sugar
pinch salt
In a metal pot on the stove, combine, with very little or no stirring:
2 oz water
3/4 cup sugar
1/3 cup corn syrup
1 tsp fresh lemon juice
1 tsp vanilla extract
Heat over medium heat until sugar syrup reaches 238 F - 242 F. Remove from heat immediately. Turn mixture to low speed and slowly pour in the sugar syrup. Increase the speed and beat on medium-high for 8-10 minutes. The marshmallow will puff up nicely and get light and fluffy, while also cooling down.
Marshmallow fluffing up nicely.
Prepare a large piping bag with a large star-shaped tip (or just use a large round tip). Place marshmallow into piping bag. Pipe big swirls on top of each of the cookies, making a nice large mound on top of each. You can make these as short or tall as you would like, depending on the mallow to cookie ratio you'd prefer.
This pipes into gorgeous swirls. You can use a plain tip or star tip. I like this sort of look because then you end up seeing some of the definition once you dip it in chocolate.
Let the marshmallow-topped cookies sit at room temperature to dry for 1 - 2 hours. These won't dry well if you're kitchen is humid, so best not to make on a rainy day.
Ideally, you would want to "temper" your chocolate for an authentic Flodeboller, however, this method of covering works very nicely, too:
In a 2 cup measuring cup, fill 1 1/2 cups full with high-quality dark chocolate (or milk chocolate) chips. Melt at 50% power in 30 - 60 second increments in the microwave, stirring regularly. Once the chocolate is mostly melted, add an extra handful of chocolate chips into your chocolate and stir until all the chocolate is melted. This won't "temper" your chocolate, but will help you avoid any of the bloom or swirls that can appear on non-tempered melted chocolate. Once your chocolate is fully melted, add 1 Tbsp light olive oil or 1 Tbsp coconut oil. This will make it a bit runnier and easier to use for dipping your marshmallow cakes!
One at a time, dip your cakes into the chocolate, rotating them in the chocolate and shaking to remove excess chocolate. You can use a spoon of your fingers to get as much or little as you like on the bottom of the cookie biscuit. Place dipped cakes onto a parchment-lined baking tray. Sprinkle desiccated coconut on top of cakes, if desired. Refrigerate until chocolate has set, then serve! You can place them in the refrigerator until the chocolate hardens. Remove and keep at room temperature until ready to serve! These didn't last more than a few days around here, but they were just as delicious a few days out as on day one. Enjoy!
Just dipped Mallow Cakes, sprinkled with desiccated coconut, and ready to chill/harden in the fridge.
These are so tasty. Yum!
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