Best Malteser Cakes Recipes

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 CAKES

Steps:

• Melt the chocolate, margarine and syrup together in a large bowl.
• While melting, crush the digestives and maltesers.
• Add the crushed digestives and maltesers to the chocolate mixture and mix well.
• Either: Spread into a lined cake tin then cut into squares once refrigerated, or spoon into cake cases and refrigerate for a few hours.
• Enjoy!

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.

MALTESER TIFFIN

Steps:

• Line a 20cm square baking tin with baking parchment.
• Place the 200g of chocolate, butter and syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.
• Place the biscuits and 35g of the Maltesers in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.
• Top the crushed mixture and whole Maltesers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated. Press into the prepared tin and make the topping.
• For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.
• Cover the tin with cling film or foil and refrigerate for 1-2 hours before cutting into squares.