(Double) Rainbow Malt Cake

By mrboyton

Adorable idea. As several of the ingredients are unavailable in the US, I might just use a cocolate cake recipe (or mix- gasp) and a tube pan.

Ingredients

• 195 g self-raising flour
• 195 g butter, room temperature
• 150 g caster sugar
• 105 g Horlicks (or Ovaltine)
• 1 tsp baking powder
• 3 eggs
• 60 ml milk
• 60 ml boiling water
• 300 g white chocolate
• 300 ml pouring cream
• 5-6 packets of crispy m&ms (can be replaced with regular or maltesers)
• Optional: Marshmallows or persian fairy floss (pashmak) for cloud decoration (available from gourmet supermarkets)

Details

Servings 1
Adapted from raspberricupcakes.com

Preparation

Step 1

Preheat oven to 180 degrees C. Grease and line the bottom of a 20cm round springform tin (you can also use a chiffon cake tin or bundt pan if you don't want to waste the middle). Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and Horlicks together and then fold gently into the mixture until nearly combined. Add milk and fold again, then add water and fold once more. Quickly spoon mixture into cake tin and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Remove and cool in tin for 10 minutes, then place on a wire rack to cool completely.

Break the chocolate up into small pieces and put into a bowl. Heat the cream then pour over the chocolate. Leave for a few minutes and then mix in. Chill until it just reaches below room temperature and then beat with an electric mixer on medium speed until it thickens and holds its shape (take care not to over beat or mixture will split, if it does, reheat mixture until it melts and then whip again). I've found that it's too easy to split the white chocolate ganache, so I'd probably recommend just chilling the ganache in the fridge until it's thick but still pourable, if it runs off the surface too easily then it is not cool enough.

Cut a circle out of the centre of the cake using an 7-8cm round cutter and cut the cake in half to form the rainbow shapes. Using a spatula or palette knife, spread ganache over the cakes, covering completely. While icing is still sticky, arrange m&ms over the top of the ganache. Chill for 10 minutes before serving. Can be stored overnight in the fridge.

SO BRIGHT, SO VIVID...