Malteser cake

Malteser cake

Malteser cake made from chocolate sponge cake and buttercream tastes just like the original. The crispy chocolate balls are placed on the simple chocolate ganache.

INGREDIENTS

FOR THE DOUGH

6 eggs (size M)
150 g sugar
6 tbsp water
125 g wheat flour (type 405)
2 tsp baking powder
1 tbsp baking cocoa
80 g ground nuts

FOR THE BUTTERCREAM

500 ml milk
2 packs of vanilla pudding powder
3 tbsp sugar
375 g butter

FOR THE GANACHE

175 g dark chocolate coating
100 g cream
30 g butter
5 packs of Malteser chocolate balls (175 g each)

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper. Separate the eggs for the dough. Beat the egg whites with sugar and water until stiff, then fold in the egg yolks.  Sift flour, baking powder and cocoa over the ice cream mixture, then fold in together with the nuts.

Step 2
Pour the sponge cake mixture into the prepared tin and bake in the preheated oven for about 30 minutes. After baking, allow the cake base to cool well on a cake rack, remove from the tin, then cut it horizontally twice so that you have three cake bases.

Step 3
For the buttercream, first heat two thirds of the milk in a small saucepan. Mix the vanilla pudding powder with the sugar and the rest of the milk until smooth. Bring the milk to the boil in the saucepan, then mix with the mixed vanilla pudding powder until smooth and cook to form a pudding. Pour the hot pudding into a deep plate, cover with cling film and allow to cool.