Marshmallow Cake

As usual I am still searching for something light and not too sweet to bake. Today is Mother Tan's birthday and I decided to make Marshmallow cake. Well I wanted to make something with marshmallow but have yet to figure out what exactly I could bake/make with it. So I was doing my usual google and allrecipe sites doing research on funky stuff to bake. So I found a recipe called Marshmallow cheese cake. Well I could not really believe imagine how it will taste because there were marshmallows instead of sugar. Perfect! Something not too sweet and light and it was suppose to be inspired by japanese cheese cake. ( which is rather difficult to bake, because I am still a noob, so I think this is a good substitute.) And its NO BAKE! Wunderbar!

Initially when I first placed it in the fridge, it looked a little too fluffy and watery and I was not sure if it will set. So I decided to leave it overnight till its really firm before eating it. And the result was fantastic. Finally I made something the whole family likes! The texture is actually more pudding like, very soft. My dad says it taste like egg tarts. Its not too sweet and pretty light too. Great for breakfast and tea!

Its my mum's 48th birthday. But as you can see from the pictures below, we could not decide how many candles to place because we only had 12. So we were just randomly placing candles on the cake. I can't remember what the final number of candles were on the cake.

After settling on the number of candles and singing birthday song. Mother Tan blew the candles. In my face -_-

Yea we were too lazy to get plates and were still feeling full from dinner so we just ask from the mould.

Here is the original recipe (from all recipes):

• Serves 8
• 
  
• 1/2 (10.5 ounce) package marshmallows
• 1/2 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 egg yolk
• 1/2 lemon, juiced
• 1 cup heavy cream
• 1 small pack of digestive chocolate biscuits

1. In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
2. In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
3. In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into biscuit crust. Refrigerate for 3 hours.