Mars Bar Slice Crust :
106g Mars bars (2 medium sized bars), roughly chopped
50g butter, cubed
1 tablespoon golden syrup
3 cups rice bubbles
200g milk chocolate – optional*
Line the base and sides of an 8 inch round loose bottom baking tin.
In a small saucepan, combine the Mars Bars, butter and golden syrup.
Gently heat, stirring until mixture is all melted and smooth (around 5 minutes). Remove from heat.
Place the rice bubbles into a large bowl. Pour over Mars Bars mixture and stir until well combined.
Press firmly into the base and sides of prepared baking tin, ensuring there are no gaps.
* Optional – melt chocolate gently in a double boiler. Paint a thin layer of chocolate to coat the inside base and sides of the Mars Bars slice crust. This will help prevent the rice bubbles from going chewy if preparing the cake more than a day in advance.
Milo Cookie Dough :
1 cup plain flour
55g butter, melted
1/2 cup brown sugar
1/4 cup caster sugar
2 tablespoons milk
2 tablespoons Milo
1/2 cup museli (or other mix in such as nuts, dried fruit, oats, etc)*
Combine all ingredients into a bowl, and mix until all combined.
Shape into a log, and cover with cling film.
Refregerate until ready to use.
* You may need a little more museli or mix ins, depending on what you are using. You should be aiming for a shortcrust pastry type consistency.
Cereal Milk Mousse (adapted from Momofuku Milk Bar) :
3 cups cornflakes
2 cups whole milk
1 1/2 teaspoons powdered gelatin
Pinch of salt
2 tablespoons brown sugar
1 cup pouring cream
Preheat oven to 180C.
Line a baking tray with baking paper. Spread out cornflakes evenly on tray, and toast until light brown (around 5 – 10 minutes).
Place toasted cornflakes into a large bowl, and pour over the milk. Cover, and let steep for 20 minutes.
Strain out milk, squeezing cornflakes out as you go. This should yield around 1 cup of “cereal milk”.
Place 1/2 cup cereal milk into a medium bowl. Sprinkle with the gelatin.
In a small saucepan, scald the remaining 1/2 cup cereal milk with the brown sugar and salt.
Whisk in the hot milk with the cold milk until all the gelatin has dissolved.
Cover with cling film, and refrigerate until almost set (around 1 hour).
Whisk the cream to stiff peaks and then fold it into the almost set gelatin.
Start assembling the cake before making the marshmallow mixture.
Assemble the cake :
Pinch off bits of the cookie dough mixture, and roll into small balls, around the size of peanut M&Ms.
Dot around the base of the prepared Mars Bars crust.
Cover with around half of the mouse mixture, spreading evenly through the baking pan.
Dot more of the cookie dough mixture, and cover with the remaining mousse mixture.
Smooth out the top, and dot with another round of the cookie dough mixture.
Refrigerate until the mousse is fully set (around 2 hours)
Honey Marshmallow :
5 sheets titanium grade gelatin
3/4 cup caster sugar
1/4 cup honey
1/4 cup glucose
1/2 cup water
2 egg whites
Bloom gelatin sheets in cold water. Squeeze out excess water and set aside.
In a small saucepan, combine sugar, honey, glucose and water. Without stirring or disturbing the pot, heat the syrup until temperature reaches 114C (approx 238F).
In a stand mixer, whisk egg whites until medium peaks form.
Lower speed, and slowly pour in hot syrup mixture.
Once all the syrup is incorporated and emulsified, add in the gelatin.
Increase the mixer speed to high and whisk until the mixture is glossy and roughly doubled in size.
Put the marshmallow mixture into a piping bag fitted with a large round nozzle.
Pipe the marshmallow mixture to cover the top of the cake.
Leave at room temperature for the marshmallows to set (around 20 minutes), then sprinkle with a teaspoon of Milo or grated chocolate.
Store covered in the refrigerator until ready to serve.
Using leftovers :
Mars Bar Slice Crust – Roll into compact balls, and dip in chocolate. Store in an airtight container for a sweet snack.
Milo Cookie Dough – Pinch off bits and mix into ice cream. Or add an egg and a little more flour and bake into actual cookies.
Marshmallows – Line a small baking tray, and spread out the leftover marshmallow mix. Allow to set at room temperature (around 20 minutes) then cut into squares. Roll individual squares around in a 50/50 mix of icing sugar and corn flour. Store in an airtight container.