5 egg whites
275 g of caster sugar
3 tbsp Horlicks powder
100g good quality dark chocolate (70% cocoa or more)
135g packet of Maltesers, crushed
600ml double cream
3 tbsp Horlicks powder
1 1/2 tbsp whisky (optional)
- Preheat the oven to 140’C, 275’F, gas mark 1. Line your baking trays and use an 8 inch round cake tin (or something similar) to draw a circle onto the parchment to create a template for each meringue layer.
- Separate the egg whites from the egg yolks, and place in a bowl which is perfectly clean and dry. Whisk the egg whites on a high speed until soft peaks form. This takes about 2-3 minutes*
- Add the sugar, a little at a time and continue whisking for about 10 minutes until the mixture is thick and glossy. It is important to thoroughly incorporate the sugar. Test by rubbing some of the mixture between your fingers. If you can feel little grains of sugar, continue whisking. When the mixture is completely smooth, it is ready.
- Very gently fold in the Horlicks with a spatula-make sure not to beat the mixture at all. Don’t be tempted to add it using the electric mixer. Gently does it!
- Divide the mixture between each tray and spread out to fill the template you have drawn. Bake in the oven for 1 hour.
- To make the filling, whisk the the cream until soft peaks form-careful not to over beat it. Gently fold in the Horlicks and whisky. Set aside until needed.
- When the meringue layers are cool, melt the chocolate in a heatproof bowl over a pan or barely simmering water (alternatively microwave it)**
- Transfer half of the melted chocolate to a large plate, and place the crushed Maltesers on another plate. Roll the edges of each meringue layer in the melted chocolate, followed by the crushed Maltesers.
- To assemble, spread a layer of cream on each layer, followed by a handful of the left over crushed Maltesers. Use the remaining chocolate to decorate the top of the cake. I used a pastry brush to paint some of the chocolate on and then drizzled the remaining chocolate all over.
The all important *stars*
* This is the time is takes in a free standing electric mixer, but may take slightly longer if using hand held electric whisk.
**If microwaving chocolate, do it gently. If you put it in for too long it will burn.