So the plan was to make tiramisu for a family dinner but seeing as it had to be made the night before and we had gone out to a friend’s registry wedding dinner and didn’t have all the ingredients, I needed to find a quick but delish recipe for a desert.
So on Sat morning inspiration struck whilst watching Lorraine Pascale’s Fast, Fresh and Easy Food where she made this amazingly easy Malteser cake with an all-in-one sponge making it easy to make. Sticking on the Maltesers takes time, but gives it the crunch!
Prep time: 15 mins, plus 25 mins baking and 25 mins to cool and 20 mins to decorate.
- 150g really soft butter
- 250g caster sugar
- 150g self-raising flour
- 125m sour cream
- 4 medium eggs (at room temperature)
- 50g cocoa powder
- 1 tsp baking powder
- pinch of salt
- vanilla essence
- 100g milk chocolate
- 550g icing sugar
- 250g soft butter
- 2 tbsp milk
- Maltesers to decorate
- Preheat the oven to 180C and grease 2 x 20cm loose-bottomed sandwich cake tins with a little butter, line the bottoms with baking paper. Mix together: butter, sugar, flour, sour cream, eggs, cocoa powder, baking powder, salt, vanilla essence to give a smooth, soft mixture.
- Divide between the cake tins place in the oven for 25-30 minutes. Insert a knife into the middle to check if the cakes are baked. Remove from the oven and leave to cool in the tins for a few minutes before carefully removing and leaving to cool completely for 25 mins.
- When the cakes are cool, make the buttercream. Melt the chocolate and add to sifted icing sugar, milk and butter until it is really light and fluffy. Spread the buttercream all over the cakes and in the middle of the two so it is completely covered.
- Once you have covered the cake, take the Maltesers and stick them all over the cake. Take to the table to serve!