Vanilla Malteser Cake Recipes

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.

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

VANILLA MALTESER CAKE

Steps:

• Set the oven to 170C/fan 150C/gas 5
• Cream the butter and sugar together in a mixer or by hand until fluffy.
• One by one add in the eggs until thick.Then add in the vanilla extract.
• Now add in the horlicks to the flour and fold in to the mixture.
• Grease and flour a over proof cake pan and put in the oven for 30 mins then leave to cool for 20 mins.Then sandwich the two cakes together with the butter icing.

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.