Delicious cake recipes

Belyovskaya marshmallow

8 ocloc'k

85 kcal

5 /5 (1 )

Just recently I discovered a new recipe for marshmallows and was pleasantly surprised that it turned out fluffy. We are talking about Belevskaya apple marshmallow, an ancient ancient Russian dessert, tasty and very healthy. The delicacy, prepared exactly according to an old recipe, has a delicate taste, bites and chews well. I’ll tell you what the secret is below.

For now, I’ll note that the process of preparing Belev marshmallow at home is quite long, but not labor-intensive. Children love dessert very much. Adults, even those who take good care of their figure, cannot resist it.

Belevskaya marshmallow has a simple composition: apples, sugar and eggs. It is made of several layers with interlayers. The top is sprinkled with powdered sugar.

• Inventory and kitchen appliances: a device for removing the core from apples (if available) or a knife, blender or colander, sieve, parchment paper, baking tray or baking tray, oven.

Required Products

It is best to use Antonov apples for preparing dessert. When using other varieties, you may not achieve the required consistency.

The history of Belevsky marshmallow

Pastila began to be made in Rus' back in the 14th century. It was prepared only from a certain variety of apples that had a sour taste - from Antonovka, as well as honey (later sugar) and eggs.

Later, in other countries they began to prepare the sweetness from fruits with a berry layer: currants, raspberries, lingonberries.

In the second half of the 19th century, after honey was replaced with sugar, marshmallows began to be produced in different variations and forms, and even sent as a national sweet for export to European countries. Like gingerbread, it received regional distribution and names. The most famous were Kolomenskaya, Rzhevskaya, Belevskaya (from the city of Belev in the Tula province).

In Russia in the 19th century, marshmallows were sold for 1 ruble 50 kopecks.

Recipe for making Belevsky marshmallow

Bringing to life the recipe for marshmallows made from Belevskaya apples will not be difficult even for an inexperienced housewife. I divide it into five stages:

1. Baking apples.
2. Making puree.
3. Making whipped egg whites.
4. Baking.
5. Assembling layers.

And to make it more clear how to prepare Belev marshmallow at home, I accompany each step with a photo.

1. Step 1 Ingredients:

• apples– 1.5 kg.

Turn on the oven at 180-200°C. Wash and dry the apples. Then spread parchment paper on a baking sheet and place whole apples on it. Place in the oven for 20-30 minutes.

We bake whole apples if we use a sieve for cooking. When using a blender, before baking, apples must be cut into quarters and the cores and seeds removed.

2. Grind the baked apples through a colander and sieve into puree.

I beat the peeled baked Antonovka in a blender.

3.Step 3 Ingredients:

• sugar– 0.5 cups.

Add sugar to the puree. Then beat the mass with a mixer until it increases in volume by about two to three times, and it acquires a lighter shade.

4. Step 4 Ingredients:

• eggs- 2 pieces,
• sugar– 0.5 cups.

We separate the whites from the yolks. We begin to beat the whites with a mixer, gradually (1 teaspoon at a time) adding sugar to them. The mass should be fluffy, airy and stable. This process will take an average of 7-10 minutes.

5. Gently mix the protein mass with applesauce.

6. From the resulting mass, put 3-4 tablespoons of the mixture into a separate bowl, which should be put in the refrigerator. We will use it to lubricate layers of homemade Belev marshmallow.

7. Cover the baking sheet with parchment. We spread a 1.5-2 centimeter layer of fruit-protein mass on it. Place in the oven. It should dry there for 5-7 hours at a temperature of 70-80°C. After three hours of drying, it is better to turn the layer over.

The oven should not be completely closed, it should be slightly open. The temperature in it should not exceed 100 degrees, otherwise the dessert will turn out dark and hard.

8. The readiness of classic Belev marshmallow can be checked with a toothpick, which should be dry. The marshmallow itself should become dense and non-sticky, and the color should become golden-brown.

We remove the finished delicacy, separate it from the parchment, trim the edges and cut it into strips depending on how many layers you want to make. I ended up with four layers.

9. Coat the layers with the fruit-protein mass that we previously separated.

10. Place the greased marshmallow back into the oven for 2-4 hours.

11. After it is cooked, rub powdered sugar on all sides, including the bottom, and let it brew for 10-12 hours.

Cut into portions. Our Belevskaya marshmallow is ready, it can not only satisfy the hunger of an avid sweet tooth, but also benefit the body, because it can easily replace sweets and other desserts that contain a lot of “empty” calories.

Please note that the proportions of ingredients are slightly different in the video.

Invitation to discussion and possible improvements

I understand that many will be put off by the technology of how Belev marshmallow is made, namely the duration of its preparation. However, the process itself is completely simple. And believe me, homemade delicacy turns out much tastier than store-bought, and much cheaper, too.

Share the secrets of how you make Belyovskaya marshmallow and how else you can prepare it. Perhaps someone used a dryer rather than an oven for drying. I wonder if the taste is different in this case, and if the cooking process speeds up?

I'd love to experiment with other recipes and ingredients. And I will be glad to see your results after cooking according to the given recipe.