5 oz plain flour
4 bags of maltesers
2 bars of white chocolate
225ml double cream
Butter cream...butter and icing sugar and options Belgian drinking chocolate powder and a little double cream or evap milk or just regular milk to make it creamy.
Whisk the eggs and sugar till frothy, this is not a quick whisk, this is an 'at least 10 minutes' job. You have to get as much air in as possible, this is what makes the sponge rise.
Melt the butter.
Fold the flour carefully into the eggs.
Pour a little of the egg.sugar,flour mix into the butter , stir, then pour the melted butter mix back into the main mixture.
Crush 2 of the packets of maltesers and add to the mixture.
Turn into lined oblong tin and bake for 20minutes until springy. Turn out onto a rack to cool.
Cut in half , so you now have 2 almost squares.
Sandwich them together with milk chocolate butter icing.
Sorry about a couple of the photos, they were taken at night and came out very dark, it is just the lighting and not the cake lol
Now make a white chocolate ganache with the double cream and white chocolate.
Melt the white choc in a bowl over hot water, add half the cream. In a bowl whisk the other half of the cream. When the choc/cream has cooled slightly add the whisked cream and fold all together. Pop in the fridge for 30 minutes till it just starts to stiffen up.
Spread all over the cake, top and sides.
Crush the remaining 2 packets of maltesers and throw them on.
Put back in the fridge for at least 2 hours before serving.
If you try to serve too early the ganache will be too soft and sickly. You should leave it to stiffen up, makes it much easier to slice and to eat.