Hello friends! I am back with a new recipe that is perfect for Summer (or anytime). This cake does not have flour, just graham crackers! Yes, you can make a cake without flour!
Graham cracker cake, homemade marshmallow filling and milk chocolate frosting.
Let’s start with the recipe and don’t forget to keep voting for me for #thegreatestbaker. You can vote DAILY for free or make a donation to No Kid Hungry and I get a HERO VOTE! Here is the link, you have to have a Facebook account to be able to vote: Sandra Widick | Greatest Baker
Yield one 2 layer 9 inch cake
Ingredients
For the cake
2 cups graham cracker crumbs
2 teaspoon baking powder
1/4 teaspoon salt
3 large egg whites at room temperature
3 large egg yolks at room temperature
8 tablespoons unsalted butter at room temperature
1 cup white granulated sugar
1 teaspoon vanilla extract
1 cup milk
For the marshmallow filling
4 large egg white at room temperature
1 cup white granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For the chocolate icing
8 oz. milk chocolate
1/4 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
To decorate
Crushed graham crackers, marshmallows and Hershey’s bars.
Directions
For the cake
Preheat your oven to 375 F. Line the bottom of 2 round cake pans with parchment paper, grease them with butter and dust them lightly with flour.
In a bowl mix graham cracker crumbs, baking powder salt. Set aside.
In another bowl and using a mixer, whip the egg whites for about 4 minutes until we get soft peaks. Set aside.
In another clean bowl, mix your butter for about 2 minutes. Then, add sugar and keep mixing for another couple of minutes until light and fluffy. Add yolks and keep mixing in medium-high speed. Add vanilla extract, mix.
Add 1/3 of the dry ingredients and mix in low speed. Add 1/2 of the milk. Keep mixing. Add another third of the dry ingredients, mix. Add the other half of your milk, mix. Add the last third of your dry ingredients.
Finally, add your whipped egg whites to your cake batter and using a spatula fold them in very carefully.
Divide the batter into your 2 prepared pans and bake for about 20-25 minutes. The top of the cakes will look golden color. Take them out of the oven and let the pans cool for 10 minutes and then take the cakes out of the pan carefully and let them cool completely on cooling racks.
White the cakes are cooling make your chocolate icing.
For the chocolate icing
In a small sauce pan mix chocolate chips, cream, butter and light corn syrup. Mix well until everything is dissolved and well combined.
Let this icing cool off completely at room temperature. When it is cooled off, make the marshmallow filling.
For the filling
Combine the egg whites, sugar and cream of tartar in a bowl set over a pan of a few inches of simmering water. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. DO NOT OVERMIX.
Grab one cake layer and place it on top of a cake dish, add a good amount of filling on top spreading well almost reaching the edge of the cake. Place second layer on top and let this cake cool in the fridge for 30 minutes.
Then, spread some of the cooled chocolate frosting on top of the cake.
Pipe some of the marshmallow frosting on top, decorate with the Hershey’s chocolate and graham cracker. If you have a kitchen torch, you can toast the frosting the you pipe on top.
Enjoy!!!