This Malteser Christmas Pudding Cake has a real WOW factor. A rich dense cake with a delicious chocolate ganache, perfect for any special occassion!
Ingredients:
- 8 Eggs, Separated
- 320g / 11oz of Sugar
- 85g /1/4 a cup of Malt Extract
- 400g / 14oz of Softened Butter
- 400g / 14oz of Self Raising Flour
- 1 teaspoon of Vanilla Extract
- 1 teaspoon of Salt
- Chocolate Ganache made with 450g of Milk Chocolate
- 2 x 360g / 12.5oz boxes of Maltesers
- White, Green & Red Modeling Chocolate
Instructions:
- Place the Egg Whites into a large bowl and use an electric mixer to whisk to soft peaks. Add in a quarter of the sugar and whisk for a few seconds, add another quarter of the sugar, and mix until you have stiff shiny peaks. Set to one side
- In another bowl place the butter and the rest of the sugar and using the hand whisk mix together until light and fluffy.
- Pour in the malt extract and the vanilla and mix thoroughly. Add the egg yolks and whisk together until completely combined.
- Place the flour and salt into a sieve and sift onto the egg and butter mixture, gently fold into the batter until fully incorporated.
- Now add half the egg white mixture and start to mix in and then add the remaining egg whites and gently fold together until just mixed.
- Divide the mixture between the 2 hemisphere pans that you have greased and floured, level the tops, and place into a preheated oven for 50 -55 minutes until cooked through and golden brown.
- You can test to see if the cakes are cooked by gently inserting a skewer into the middle of the cake and it should come out clean.
- Remove from the oven and allow to cool for about 10 minutes and then trim the top of the spheres so they are nice and level.
- Now turn the cakes out onto a cooling rack and allow to cool completely.
Assemby:
- Once the cakes have cooled, use some cooled ganache to sandwich the cakes together to form a ball. Place back into the fridge for an hour or so to set up.
- When you are ready to decorate the cake, gently warm your ganache a little so that you can pour it over the cakes.
- Steve placed two long skewers through the bottom half of the cake just to make it easier to move the cake onto my presentation plate once I had coated it in Ganache.
- Pour the Ganache over the cake and allow it to completely cover the sides. Once the ganache has stopped dripping move the cake to your presentation plate.
- Place the cake into the fridge to allow the ganache to slightly thicken before you then place the Maltesers all around the cake. I started at the base as I found this worked well.
- Place the cake back into the fridge to set up and you can make your ‘carton custard’ and Holly leaves and berries with the modeling chocolate.
- Before you are ready to serve place the custard, leaves, and berries in place and you will have a fantastic Malteser cake – Christmas Style.
SOURCE: TheWhoot.com
