Maltesers cake

Maltesers cake


Brown sugar — 200 g
Milk — 185 ml
Butter — 125 g
Flour — 200 g
Baking powder — 1 tbsp
For the cream:
Cocoa powder — 50 g
Eggs — 3 PCs.
Butter — 185 g
Sugar powder — 345 g
The malt powder milk — 95 g
Milk powder — 1 tbsp
Candy (round Maltesers) — 465 g
Ganache (frosting):
Dark chocolate — 300 g
Cream 35% — 125 ml
Butter — 30 g

Maltesers cake


1. Mix sugar, butter and milk. Put on a small fire and stir to dissolve the oil and the mixture is smooth.
2. Stir flour, cocoa, butter ( crumb). Add the beaten egg. Mix well. Put the mass into a greased form and bake at t 180 degrees for 55 minutes.
3. To make the ganache: Break the chocolate into pieces, add cream, butter. Put on low heat, melt the chocolate. Cool slightly and then beat with a mixer until smooth, add the sugar, malt, milk powder. Beat. Cool.
4. Carefully split the cake into 3 or 4 cake layers. Spread cream cakes, drizzle with glaze each cake. Refrigerate for 1 hour 30 minutes.
5. Then spread the remaining ganache over the surface of the cake. Decorate the cake with Maltesers chocolates.

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