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malted milk cake

Speckled Robin's Egg Blue Malted Milk Cake



The idea was definitely inspired by Betty Crocker, but this recipe is completely my own for the malted cake. It is light, moist, delicious and I am very proud of this cake: and ACF original recipe. The malted cream filling is also completely original. Some will like it, some will not. but there is no mistaking this as a malted milk cake!
Course Cake
Cuisine Canadian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Valerie Lugonja

Ingredients

  • Flour and butter , for preparing cake pans
  • 2 ¼ cups or 9 ounces or 270 grams cake flour
  • 4 teaspoons or 20 grams baking powder
  • ¼ cup or 35 grams malted milk powder
  • 1 teaspoon Kosher salt
  • 6 large egg whites , at room temperature
  • 1 cup or 220 grams unsalted butter , room temperature
  • 1 cup or 250 grams half-and-half , at room temperature
  • 1 cup or 210 grams granulated sugar (¼ cup more, optional)
  • 1 teaspoon or 5 grams pure vanilla extract
  • 1 teaspoon of 5 grams pure coconut extract
  • 6 large egg yolks

Ingredients for Frosting the Cake:

  • 4 cups powdered icing sugar
  • 1 cup butter , room temperature
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons coconut extract
  • Turquoise food colouring , a few drops (little at a time)

Ingredients for Malted Cream Layers:

  • 3 cups heavy cream
  • 2 packages gelatin powder
  • 1 tablespoon malt powder
  • ¼ cup and 2 tablespoons sugar

Ingredients for Speckling the Cake:

  • Brown Food Colouring
  • Pastry brush

Ingredients for Decorating the Cake:

  • Phyllo Pastry Baskets and Malted Eggs
  • Little chicks

Instructions

  1. Set oven rack in middle position; preheat oven to 350 degrees F
  2. Butter and flour two 9-inch cake pans; line bottoms with parchment paper rounds, buttered on top
  3. In large bowl, whisk together flour, baking powder, malt powder, and salt
  4. In medium bowl, using an electric mixer, whisk egg whites until stiff peaks form (2 minutes); set aside
  5. In another medium bowl, using an electric mixer, whisk sugar and egg yolks until thick and frothy (about 5 min)
  6. Add butter to yolks; whisk until fully incorporated (2-3 min)
  7. Add remaining wet ingredients to yolk mixture: ½ and ½, and extracts; whisk to combine
  8. Fold dry ingredients gently into wet by hand with spatula until just until incorporated: lumps and some floury bits may still be apparent
  9. Gently fold set aside whites into batter with spatula, until just combined
  10. Divide batter evenly between prepared pans; bake until a toothpick inserted in the center comes out clean (25 minutes: if in doubt - don't take it out! 2-3 more minutes)
  11. Cool in pans on a wire rack for 15 minutes; invert onto racks to cool completely

Instructions for Making the Cake Batter in the Thermomix

  1. Set oven rack in middle position; reheat oven to 350 degrees F
  2. Butter and flour two 9-inch cake pans and line bottoms with parchment paper rounds, buttered on top
  3. Place egg whites into TM bowl with spatula inserted: whisk until stiff peaks for 20 seconds at speed 4; set aside in large bowl
  4. Rinse and dry TM bowl
  5. Weigh flour, baking powder, malt powder, and salt into TM bowl; combine for 5 seconds at speed 5 and set aside in another bowl
  6. Without washing TM bowl, weigh in sugar and egg yolks; cream together for 30 seconds at speed 5
  7. Weigh butter into TM bowl with yolk mixture; cream for 30 seconds at speed 5 (scrape down sides of bowl with spatula midpoint)
  8. Weigh half and half, vanilla and coconut extract into wet ingredients in TM bowl; whisk until fully incorporated for 30 seconds at speed 5 (scrape down sides of bowl with spatula midpoint)
  9. Remove TM bowl from base, add dry ingredients; fold together by hand with spatula until barely incorporated (lumps and some floury bits may still be apparent)
  10. Add TM ingredients to egg whites set aside in large bowl; fold together by hand with spatula until just incorporated (small lumps may still be apparent)
  11. Divide batter evenly between prepared pans; bake until a toothpick inserted in the center comes out clean (25 minutes: if in doubt - don't take it out! 2-3 more minutes)
  12. Cool in pans on a wire rack for 15 minutes; invert onto racks to cool completely

Instructions for Freezing the Cakes:

  1. Wrap each cake well with plastic wrap; label and date
  2. Freeze overnight on flat surface; package again in zip lock freezer bag until ready to frost (will keep well up to 2 weeks)

Instructions for the Malted Milk Cream Layers:

  1. Prepare 2 cake pans by covering completely with plastic wrap
  2. Heat 1/2 cup heavy cream with malted powder to medium simmer; remove from heat
  3. Add gelatin powder immediately; stir to dissolve completely and chill for 30 minutes
  4. Whip remaining cream until soft peaks form; add sugar and continue to whip until stiff peaks just begin to form
  5. Add refrigerated malted gelatin cream to whipped cream; whisk together
  6. Divide mixture equally into 2 prepared cake pans; smooth surface and chill for one hour, until set
  7. Remove from fridge; unwrap frozen cake layers
  8. Place one cake layer over one cake pan with malted cream filling; invert onto serving platter
  9. Remove plastic wrap from filling; repeat with second cake and filling
  10. Place third layer on top of other two layers of cake; malted cream will be between each layer
  11. Cover completely with plastic wrap; freeze or chill until ready to frost

Instructions for Frosting the Cake:

  1. Cover cake decorating turntable with parchment cut in half for easy removal; place cake on turntable and remove all plastic wrap
  2. Place all ingredients for Coconut Butter Cream Frosting into large mixing bowl' beat until completely creamy and frothy (about 10 minutes)
  3. In small bowl, place small dollop brown food coloring; dip tip of pastry brush into colour and practice splattering on paper,as follows, first
  4. Hold brush 6 to 8 inches from cake; gently flick onto iced cake (avoid flinging)
  5. Repeat for desired effect

Instructions for Decorating Cake:

  1. Place Kataifi (shredded phyllo) nests around and on cake; nestle malted Easter Eggs into nests and around base of cake

Instructions for Storing Cake:

  1. Store in fridge or freezer; thaw or set to room temperature prior to slicing and serving

Recipe Notes

Sugar
I actually added 1 1/2 cups first time and found it too sweet. I cup is not sweet at all, but with icing and filling, I like it. Opinions varied. A regular cake would have 1 1/4 to 1 1/2 cup sugar.