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Gateau au Labneh Fromagerie le Bédouin

Labneh Cake


  • Springform cake pan (with hinges)
  • 17 oz (500 ml) Labneh cheese
  • 8.8 oz (250 g) mini marshmallows
  • 25.3 oz (750 ml) fruit cocktail
  • 1 tsp of vanilla extract or maple syrup
  • (flavour to choice)
  • 1 graham cracker pie crust (uncooked)


  1. Drain the fruit cocktail well. Place the pie crust at the bottom of the cake pan
  2. Mix together the Labneh, the mini marshmallows, the fruit salad and the vanilla extract
  3. Poor into the pie crust
  4. Refrigerate at least 1 hour before serving

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Bon appetit!

Chef Manuel Lamarre and his team

Manuel Lamarre – 514 743-3614 –