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Perfect Malteser Cake for Easter. For the Cake! Preheat your oven to 160C/140CFan and grease & line two 8″/20cm Cake tins – leave to the side. In a heatproof bowl, microwave the Dark Chocolate & Butter till melted – mine takes two minutes!
135g bag of Maltesers For the topping 200g milk chocolate 25g unsalted butter 1 tsp golden syrup Method STEP 1 Line a 20cm square baking tin with baking parchment. STEP 2 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.
To make the buttercream, mix together the butter, icing sugar, malt powder, vanilla extract and milk until smooth. Put the first sponge on your serving plate and spread half of the Maltesers Spread over it, then pipe buttercream on top of the spread.
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. STEP 4 Top the crushed mixture and whole Maltesers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated.
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