Fudge cake with buckwheat
70 g of Lestello expanded buckwheat
200 g of fudge candy
50 g of marshmallows of any flavor
70 g of butter
Place baking paper over a 12 x 20 cm baking tray. Melt the butter and fudge candy on a low heat in a thick- bottom pot, stirring. Add the marshmallows and stir until the mass is smooth and thick. Pour the buckwheat into a large bowl, add the marshmallow-fudge mass and quickly mix with a big spoon until the buckwheat is fairly evenly covered. Place the dough on the baking tray, press it in with your hands and even it out. Leave for a couple of hours to stiffen. Take it out of the form, put in on a board upside down, take off the paper and cut into cubes with a sharp knife.