Home › Dainty Dishes › Marsh Mallow Paste

Marsh Mallow Paste

The preparation of marsh mallow cake depends upon the successful preparation of the famous pate de Geusnauxe, or marsh mallow paste, of which the familiar square confections of this name are also made. This paste is no longer made, as it once was, of the gum of the marsh mallow (Althea of ficinalis), but of the finest quality of gum arabic. The candies are made in moulds. Marsh mallow cake is always a layer of cake with one or two layers of marsh mallow paste spread between. A delicate, tender, white cake is generally prepared for this purpose, though a dark chocolate cake is sometimes used. The marsh mallow paste must be made the day before it is needed in order to have it become a little stiff. For the paste half a pound of the best gum arabic. Pour over it a half cupful of cold water, let it soak over night, and in the morning put the mixture in a double boiler with a pound of sugar and let it cook until it is a smooth, white, even paste. When it is so stiff that a drop may be rolled between the finger and thumb without being sticky, it is time to stir in the whites of two eggs, beaten to a stiff froth. Pour the paste out in a bowl after stirring it for five minutes over the fire, after adding the whites of eggs. Let it stand over night, and the next morning make a delicate white layer cake.