Malteser Cake
A show stopping Malteser Cake filled with vanilla butter cream and covered in a trio of Horlicks, chocolate and vanilla buttercreams, then topped off with a cheeky knobbly layer of Maltesers.
Servings: 12 slices
Calories:
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Alter quantities (metric only) 12 slices
Here's what you'll need...
- Lazy susan (or other turntable)
- Cake scraper
- Wilton 3 colour swirl piping bag
- 1M Wilton star tip
Ingredients you'll need...
Malteser Cake
- 225 g unsalted butter softened (US = 1 cup)
- 125 g golden caster sugar (US = ¾ cup)
- 100 g soft light brown sugar (US = ½ cup)
- 225 g self raising flour (US = 1½ cups) or use All Purpose (plain flour) and another 3 teaspoon of baking powder
- 3 tablespoon Horlicks original or Ovaltine
- 4½ tablespoon cocoa
- pinch of salt
- 1 teaspoon baking powder
- 4 large eggs at room temperature
- 1½ teaspoon vanilla extract
- 2 tablespoon natural yogurt (or buttermilk) at room temperature
Malteser Buttercream and Filling
- 350 g unsalted butter softened (US = 1 cup and 1 tbsp)
- 600 g icing sugar (confectioner's sugar) powdered/confectioners' sugar (US = 4 cups and 3 tbps)
- 1 teaspoon vanilla extract
- 3 tablespoon Horlicks
- 2 teaspoon warm milk
- 20 g dark chocolate 1½ tablespoons
- 1 large bag of Maltesers you will need about 30 Maltesers
Here's what we do...
Malteser Cake
- Set your oven to 150°C Fan/170°C/340°F/Gas mark 3
- Grease your tins then line the bases with circles of grease proof paper.
- Beat together your butter and sugars on medium-high setting until light and fluffy. This will not take long if you sugar is soft, so make sure you don't overbeat.
- Sift your flour, Horlicks, cocoa, baking powder and salt together and set aside.
- Whisk together your eggs, yogurt and vanilla extract.
- Add ¼ of your egg mixture along with a heaped desert spoonful of flour mixture to your butter mixture and beat on a low speed until incorporated.
- Repeat three more times until your eggs have all be mixed in.
- Add the rest of your flour mixture and beat in, starting on a low setting, then pausing to scrape down your bowl to ensure all of the mixture on the base and sides is incorporated.
- Then give the mixture a fast beat on medium-high setting for about 15 seconds.
- Add equal amounts of your cake batter to each tin and then bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool in your tins for 5 minutes on a cooling rack before inverting onto your cooling rack and leaving to cool fully.
Malteser Buttercream
- Beat your softened butter and vanilla extract until pale and fluffy.
- Gradually add your icing sugar, using a spatula work it into your beaten butter or cover the bowl with a clean tea towel to stop it billowing up. Then beat it in with your hand or stand mixer.
- Place the tier you are going to use as your base tier on your lazy Susan (or turntable).
- Split your butter cream into 4 equal parts.
- Take one portion of your butter cream and spread half of it over the Malteser cake base as a filling. Place the other tier on top then cover the whole cake with the rest of the butter cream. Use your palette knife or butter knife to even the butter cream out and then use your cake scraper to level the sides.
- Place your cake in your refrigerator to set for 20 minutes.
- Mix your Horlicks with your milk until all the lumps have gone. Mix into one of your remaining lots of butter cream.
- Melt your chocolate (you can do this in short 10 second bursts in your microwave). Mix the chocolate into another of your lots of butter cream.
- You will now have one Horlicks butter cream, one chocolate and one vanilla.
- Taking your palette knife spread some of your chocolate butter cream over the lower half of the side of your Malteser cake.
- Spread some of your Horlicks butter cream over the top side of the cake, making sure it meets or slightly overlaps the chocolate butter cream.
- Cover the top of the cake with some chocolate butter cream.
- Take your cake scraper and run it around the cake to great a smooth surface.
- Take your Wilton fill 3 colour swirl piping bags and pipe swirls around the edge of the cake.
- Pipe stars around the the base.
- Fill the centre of the cake with Maltesers.