Krembo: Israel’s Iconic Chocolate-Marshmallow Treat

What is Krembo Cake?

Krembo originally refers to a popular Israeli snack made of a crisp biscuit base, a pillowy marshmallow-like filling and a chocolate shell. Krembo cake takes that idea and turns it into a cake: a soft, flourless chocolate base topped with a whipped marshmallow cream and covered with a silky ganache. The result is familiar in flavor yet elegantly presented as a layered cake, making it ideal for celebrations and holidays.

Essential Tips Before You Bake

Read these tips carefully to get the best results with this delicate cake.

• Use a 9-inch springform pan greased and lined with parchment paper. Because the cake cools in the pan, parchment prevents sticking to the bottom.
• You can bake it in a regular pan, but you won’t be able to invert it for serving.
• Plan ahead: prepare the cake base 4 to 24 hours before assembling so it has time to cool and set.
• Do not overbake. The cake is ready when a toothpick from the edge has a few moist crumbs and the center still appears wet.
• The cake will rise in the oven and then settle as it cools; slight cracks on top are normal.
• Flavor variations: the marshmallow filling can be gently flavored—try a teaspoon of strawberry extract, or dissolve a teaspoon of instant coffee with a teaspoon of vanilla extract and add to the cream.
• Serve slightly chilled or at room temperature. Remove from the refrigerator 20–30 minutes before serving for best texture and flavor.

Ingredients

For the cake base

• 1 cup chopped chocolate (about 170 g)
• 1/4 cup unsweetened cocoa powder (about 23 g)
• 1/3 cup milk (about 80 ml)
• 1/4 cup unsalted butter, softened (about 55 g)
• 1 teaspoon vanilla extract
• 3 large eggs, separated (at room temperature)
• 3/4 cup sugar, divided (about 150 g)

For the filling

• 1 1/2 cups very cold heavy whipping cream (about 360 ml) — or plant-based cream for a dairy-free version
• 3/4 cup marshmallow fluff
• 1 package vanilla instant pudding (about 90 g)
• 1 teaspoon vanilla extract

For the chocolate ganache

• 3/4 cup chopped chocolate (about 120 g)
• 1/2 cup warm heavy cream (about 120 ml)

How to Make and Assemble It

Make the Cake Base

Step 1: Melt the chocolate mixture. In a heatproof bowl, combine chopped chocolate, cocoa powder, milk, butter and vanilla. Melt gently in 30-second microwave intervals or over a double boiler, stirring until smooth.

Step 2: Add sugar and egg yolks. Whisk in half of the sugar (75 g) into the warm mixture, then stir in the egg yolks until smooth. Allow the chocolate to cool slightly if it’s hot.

Step 3: Make the meringue. In a clean bowl, whip the egg whites until frothy (about 30 seconds). Gradually add the remaining sugar (75 g) and continue whipping on high speed until medium-stiff peaks form (about 90 seconds to 2 minutes).

Step 4: Fold and bake. Gently fold the meringue into the chocolate mixture in two or three additions to keep the batter airy. Pour into the prepared 9-inch springform pan and bake on the middle rack at 325°F (160°C) for 22–24 minutes. The edges should come away slightly and a toothpick taken from the edge will show a few moist crumbs while the center remains wet.

Cool the cake. Remove from oven and let the cake cool completely in the pan for at least two hours so it settles and firms up.

Make the Filling

Prepare the filling once the cake has cooled and set.

Step 1: Combine ingredients. In a large bowl or the bowl of a stand mixer, pour the very cold heavy cream and add the instant pudding powder, marshmallow fluff and vanilla extract.

Step 2: Whip. Whip starting at low speed and gradually increasing to high until stiff peaks form and the mixture is smooth and stable.

Step 3: Spread and chill. Spread the filling evenly over the cooled cake using an offset spatula. Cover the cake with plastic wrap and refrigerate for at least four hours, preferably overnight, to set the filling.

Make the Ganache

Prepare ganache 30–60 minutes before serving.

Step 1: Melt the chocolate. Place chopped chocolate in a heatproof bowl and melt gently in short increments or over a double boiler.

Step 2: Combine with cream. Pour the warm cream over the melted chocolate and stir gently until smooth and glossy.

Step 3: Pour and set. Pour the ganache over the chilled cake, starting at the edges so it drips evenly. Chill for about 20 minutes to set the glaze.

Yields and Storage

This recipe yields one nine-inch cake, serving about 8–10 people. If you choose to bake in a 9×13-inch pan, the base layer will be thinner—reduce baking time to 15–18 minutes.

Store the cake in an airtight container in the refrigerator for up to three days. For best texture, remove about 20–30 minutes before serving.

Recipe Summary

Krembo Cake is a tender, flourless chocolate base topped with a creamy marshmallow filling and a rich chocolate ganache. Prep time is about 30 minutes, cook time about 20 minutes, plus chilling time. It’s a simple ingredients recipe that delivers an elegant dessert perfect for holidays and special occasions.

Quick Notes

• Use a parchment-lined springform pan to avoid sticking.
• Start the cake base 4–24 hours before assembly for the best texture.
• Do not overbake; the center should remain slightly wet when testing.
• Flavor the filling creatively with extracts or dissolved instant coffee if desired.
• Serve slightly chilled for the best contrast between airy filling and rich ganache.