now if you're not subscribed to steve'skitchen you should be and hit that bell so you get notified because otherwiseyou're going to miss great cakes like this. it's not a christmas pudding this is amalteser cake not only does it look fantastic it isn't that difficult tomake. so come on let's get on and make this fantastic cake. i'm going to start withtwo half round cakes, i've got these really great cake molds, they're six anda quarter inch about 16 centimeters, i'll leave a link for these, they're reallywell made and the cake batter is going to be a simple pound cake with a slightvariation to the way i normally make it. let's get on and show you theingredients. i've got 400 grams, that's 14
ounces of self-raising flour, if you wantto use plain flour by the way with a combination of baking powder, all theingredients are on my website on steve's kitchen.com. so you can click the linkdown below and check that out. we've got 320 grams, 11 ounces of sugari've got 8 egg yolks, which i've separated from the 8 egg white, we've got400 grams, that's 14 ounces of lightly salted butter, we're going to be using alittle bit of vanilla extract to go with the eggs and i'm also using quarter of acup of a malt extract to add that malteser flavor and of course a littlepinch of salt. now as you saw my egg whites are separated in this bowl, we'rejust going to take a whisk and we're
going to whip these up until we've gotstiff peaks. now that's what i'm looking for, lots ofair in the egg whites, i've got my sugar here in the other side of the sphere. i'mgoing to add about a quarter of it in with the egg whites and then i'm going towhip this again and this is going to make a lovely silky texture. whisk it for a fewseconds and then add about another quarter of the sugar, we're going to keephalf of the sugar aside to beat up with our butter. now after a few seconds we'vegot this lovely soft meringue like texture, we're just going to set that aside.now let's take our softened butter, pop it into a second bowl, add in the rest ofour sugar. now again using the whisk i'm
just going to cream this together untili get a lovely smooth buttery sugar. once the butter and sugar is mixed together,i'm just taking quarter of a cup of malt extract, adding that in there as well.this is another form of sugar but it's got that lovely malt flavor and i wantto add in about a teaspoon of vanilla extra, which i'm just going to eyeballand again we're just going to whisk this up. so now all our sugars and our buttersare mixed together, i'm going to add into there my eight egg yolks and i'm goingto continue whisking until i've got a lovely thick batter. now i'm switchingover to a spoon or spatula here, we've got this wonderful light and butterysweet mixture, i want my flour to be nice
and light, so i'm going to sift it in, addinto that a teaspoon of salt and we're just going to sift that in with ourbutter. now we need to fold the flour in with the butter and sugar. now you'regoing to have this lovely smooth but fairly thick batter. i'm going to takehalf of my lovely white, egg whites so i'm just going to fold those into my batter andbe careful not to completely break down all the air that you've knocked into thebatter. we're now going to take the rest of our egg whites, add it in and againjust be patient and just gently fold this into your cake mix. now as thebatter comes together like that, i'm going to stop mixing. now i've justrubbed a little bit of butter on the
inside of the cake tins and dusted itwith flour and we want to divide our batter evenly between the two cake molds.now although the hemispheres actually stand by themselves i've popped them ontothese little round circles just to keep them stablein the oven. now just level off the top of the cakes but you don't need tocompletely flatten them down, you can see they're about half an inch from the top.now i've preheated my oven to 160 degrees celsius that's 320 fahrenheit, we're going tobake these for about 50 to 55 minutes. you'll see they go golden brown and ifyou need to check them you can just take a skewer and pop them in and make surethey're baked in the center, they should
be just fine. now we want ourcakes to cool down, we don't want it to completely cool down, this is still alittle bit warm, which will make it easier to come out but it's cool enoughthat i can handle. now these are baked perfectly, we've got a little bit ofspill over which means when i cut it off we get a perfect half sphere. now i canuse a bread knife and i'm just going to run it across the top of the dome so i get anice level and even cut and i get all my crumbs into this bowl below. now that isperfect i'm just going to do the other one and now i can turn my cake mold outonto a cooling rack and we can leave it there to completely cool down. the cakeshave cooled down and we are on the home
straight, everything gets very simplefrom here on out. i would just like to say if you're not subscribed to the channel, hitthat subscribe button and the little bell so you get notified of new videosand don't forget share my videos out with your friends and family and whilei'm at it have a wonderful christmas. i did make up two batches of the chocolateganache that i made on the video just the other day, it's so easy to make, checkout that video. i'm going to take a couple of spoonfuls of my chocolateganache and put it on one side of my cakeand i'm just going to evenly spread this across the surface, remember this isalmost pure chocolate so it's going to be
absolutely delicious. there like agreat chocolate sandwich, i'm going to take the two halves of the dome and justpush them together, give them a little bit of a wiggle i then want to set thiscake in the fridge to completely chill down. the cake has chilled up nicely inthe fridge and i've warmed the ganache but very slightly, i've also put a coupleof skewers through the lower half of the cake here and i'm doing that so i canjust lift the cake off and put it on to the presentation plate ready to decorate.we're going to pour this over the malteser cake and it's going to coat ita little bit like a mirror cake but it will be just a ganache and we're goingto use that for our adhesive to stick our
maltesers on and at this point i canactually slide the skewers out. you're going to want tochill the cake down with the ganache on it, just a little bit, not too much, sothat the maltesers will stick. right it is time to open that box of maltesers.now i'm going to start by just pushing the maltesers up against the edge of theganache and i'm going to go around in a full circle and yes the maltesers willfall off occasionally and you'll have to find that balance between set firmenough to hold them on and to warm where they drop off. so you just need a littlebit of persistence, when all the maltesers are stuck on, we want to chillthis in the fridge to make it nice and
firm and that's pretty much it, you couldserve it as it is but we're just the week before christmas so i'm going to blingthis up with a bit of christmas decoration because this looked a bitlike a plum pudding or christmas pudding, i've taken some modeling chocolate. i'vecut it out to look like running custard and i can take that and drape it overthe top of the malteser cake so it looks almost like a cartoon custard andyou can see what a transformation that makes, it really looks fantastic.so already it's starting to look like it's got custard poured over the top,with a little bit of colored modeling chocolate as well, i've made some hollyleaves. just going to put three holly leaves
on the top here, so you're going to bendthat one up a little bit just to make it look more realistic and i've also gotsome little bits of red modeling chocolate to make some berries. i thinkthey'll pretty much stick there by themselves. now a little extra bling anddoesn't that look fantastic, this is going to be our christmas cake this year.it looks fantastic, if you decide to make this, take some photographs and get themacross to me on social media, facebook, instagram, whatever suits you. in themeantime don't forget to subscribe to the channel, hit the bell so you getnotification and i will see you very shortly for another video in steve'skitchen,
take care.