Malteser Cakes Recipes

MALTESER CAKE

Steps:

• Preheat the oven to 180C.
• Beat the sugars with the butter until soft and fluffy.
• In another bowl mix the cocoa and malted drink powder with ABOUT 5 tbsp of boiling water. Add it gradually, whisking and mixing until you have a smooth paste. You may need a little more or less depending on the brands you use. Be sure to mix out all lumps.
• Add the eggs, flour and cocoa mixture to the butter mixture. Beat until smooth and totally combined.
• Share the mixture out between three 7" cake tins, well buttered and lined with baking paper. Smooth out the tops and bake in the oven for 25 - 30 minutes.
• Make your icing by combining the butter, icing sugar and a paste made with the cocoa, malted drink powder and JUST enough boiling water to make make the paste. (Be sure to mix out all lumps from the paste). Beat the icing really well, it will be very stiff and powdery at the start.
• When the cakes are cooked, remove from the oven and allow to cool in the tin for 10 minutes. Remove from the tins and trim the tops off if needed.
• Sandwich together with the icing and decorate with Maltesers.

MALTESERS CAKE

Steps:

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins that are at least 2" deep
• To make the sponge, start by mixing the butter, light brown sugar and caster sugar together in a large bowl, ideally using an electric mixer
• Add the eggs and milk, and whisk until fully incorporated
• Add the self raising flour, cocoa powder, malt powder, bicarbonate of soda and baking powder and whisk or fold in gently
• Divide the mixture between the tins, use scales for accuracy if you like
• Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tins and place on cooling racks
• To make the buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milk
• If the cakes have domed on top, level them off with a cake leveller or a serrated knife
• Put one of the sponges on your plate or cake stand and spread half of the Maltesers spread onto it
• Then pipe buttercream over the Maltesers spread
• Add the second sponge and spread the remaining Maltesers spread over it, followed by more buttercream
• Decorate with whole and crushed Maltesers
• Serve immediately, store leftovers in an airtight container in a cool place for up to 3 days

MALTESER CAKE

Steps:

• In a large mixing bowl, sift flour, cocoa powder, baking powder and baking soda. Then add sugars and whisk together.
• In a separate mixing bowl, add buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water. Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
• Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their pans and leave to cool completely on a wire rack.
• Chocolate buttercream Place butter in a large mixing bowl and beat with an electric mixer on medium speed for a couple of minutes until pale and creamy. Meanwhile melt the chocolate (both milk and dark chocolate) in the microwave, stirring every 20 seconds, until just melted and set aside to cool a little.
• Once the butter is very pale and creamy, add half of the sugar and a tablespoon of milk and beat on low until the sugar is incorporated. Then, add the rest of the sugar and two tablespoons of milk, and beat on slow until the sugar is incorporated.
• Next, add melted chocolate to the buttercream mixture, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. Add an extra tablespoon or two of milk until frosting is smooth and creamy.
• To assemble cake, trim the tops of the cakes. Then cake each in half horizontally so you have four layers of cake in total. Cover the first layer of cake with chocolate buttercream, add another layer of cake and repeat with remaining buttercream and cake. Then cover the entire cake with frosting.
• Finally, add Maltesers all over the top and sides of the cake.

MINI EASTER CHEESECAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 12-holes of a cupcake tin with paper cases (double up if your cases are quite thin). Crush the biscuits in a sandwich bag with a rolling pin or in a food processor, and mix with the melted butter until it looks like damp sand.
• Put a tbsp of the mix into the cases, and use the back of a spoon to pack the mixture in to make a solid base. Bake for 5 mins.
• For the filling, beat the soft cheese and quark with a whisk until smooth. Gradually add the sugar, then the cornflour, until everything is mixed in thoroughly. Slowly whisk in the vanilla and the eggs, and finally fold in the crushed chocolate balls. Divide the mixture between the cases.
• Put in the oven and lower the temperature to 110C/90C fan/gas ¼. Bake for 20-25 mins until the tops are set. Remove from the oven and cool for 5 mins in the tins. Remove from the tin and leave to cool completely. Push the Easter chocolates gently into the top of the cooled cheesecakes, and chill in the fridge for at least 1 hr before serving.

MALTESERS CHOCOLATE CAKE RECIPE

Steps:

• To make this chocolate cake, preheat the oven to 180°C (160°C fan).
• Line the base of two 18cm loose-bottomed round tins with baking paper, and lightly grease the base and sides with a little vegetable oil.
• Whisk the eggs and sugar for a full 4 mins until they turn pale and treble in size.
• Add the flour, cocoa powder, almonds, baking powder, salt, buttermilk and melted butter to the bowl and mix to combine.
• Divide the mixture between the two prepared tins and place into the middle of a hot oven for 30 mins.
• Once cooked, leave to cool on a wire rack for at least 20 mins until cold. You could speed up the process by placing the rack in the fridge if you wanted to. The cake must be cold before you ice it or it will simply run off it.
• While the cake is cooling, make the icing: place the mascarpone and icing sugar in a bowl and mix together with the help of a rubber spatula. When they are totally blended together and there are no lumps, add the cocoa powder and mix again. Refrigerate until needed.
• To assemble the cake, spread a thin layer of icing on the underside of both cakes. Scatter half of the Maltesers on the base layer, then sandwich with the top half. Finally, place Maltesers all over the top of the cake before serving.

MALTESER CAKE

Steps:

• Melt butter, chocolate and syrup together in saucepan over medium-low heat.
• Add crushed biscuits and maltesers..
• Mix together quickly then pour into a lined swiss roll or rectangular tin. Flatten with the top of a spatula before chilling until set (2-3 hours or overnight).
• Drizzle with melted white chocolate (if using), slice into squares and serve.