Malteser Cake

1 Base:
100 g butter
0,5 dl sugar
2 dl flour
0,5 tsp vanilla essence
1 egg yolk

2 Base:
3 eggs
1 dl sugar
3 tbsp warm water
2 tbsp cocoa powder
80 g chopped pecans
3 tbsp cornflour

Between:
300 ml Blackcurrant Jam

Top:
500 g cream cheese
75 g dusting sugar
0,5 tsp vanilla essence
Grated rind & juice of 1 small orange
50 g dark chocolate,grated
12 g gelatin powder
100 ml hot water

Maltesers

Heat the oven 200 C.
Rub the butter,sugar & flour with your fingertips until the mixture resembles breadcrumbs.
Add egg yolk & vanilla essence,work to a smooth dough.
Roll the pastry out on a floured surface & use to line a 23 cm tart tin,lined with baking paper.
Brick the bottom with fork.
Bake for 15-20 min until golden.
Cool on wire rack.

For making the second base,separate the eggs.
Whisk the egg yolks with sugar & warm water until creamy.
Mix together cocoa powder,cornflour & chopped walnuts.
Whisk the egg whites until stiff.
Mix together egg yolks & nut mixture.
Gradually stir in the egg whites.
Pour the mixture into the 23 cm round baking tin,lined with baking paper.
Bake 20 min or until ready.
Cool on wire rack.

Now make the cream for the top.
Mix together cream cheese & dusting sugar,then add the orange rind & -juice & vanilla essence.
Beat until smooth,then stir in the chocolate.
Pour 100 ml of boiling water into the cup.Sprinkle the gelatin over,stir it around until completely melted.
Add the melted gelatin into the cream,stirring all the time until well combined.

Place the first cake base on to the serving plate.Spread over the blackcurrant jam.
Put the second cake base on top.
Spoon the cream over the cake.Decorate with as many Maltesers as you like.
Let it chill for few hours before serving.