Easter Nest Cake with Chocolate and Malted Milk

Ingredients:

For the cake:

• 170 g of butter at room temperature, plus a little extra for greasing the pans
• 1.75 cups all-purpose flour, plus extra for preparing the pans
• 1 tbsp. malted milk powder
• 0.75 cup cocoa powder
• 1 teaspoon baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1.75 cups sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1.5 cups buttermilk or kefir
• Colorful egg-shaped candies for decoration

For the cream:

• 1.5 cups whole milk
• 1 tbsp. malted milk powder
• 0.33 cups flour
• 2 tablespoons cocoa powder
• A pinch of salt
• 330 g of butter at room temperature
• 1.33 cups sugar

For the filling:

• 1.5 cups of crushed wheat cereal (breakfast cereal)
• 4 tbsp melted butter
• 1/4 cup sugar
• 90 g chopped milk chocolate

Preparation:

1. Prepare the sponge cake batter for the nest cake: Preheat oven to 180°C.
   
   Grease two round cake pans (approximately 22-23 cm in diameter) with butter. Line the bottoms of the pans with parchment paper, then grease the parchment with butter. Dust the pans with flour and shake off any excess flour.
2. In a large bowl, whisk together flour, malted milk powder, cocoa powder, baking powder, baking soda, and salt.
   
   In a separate large bowl, beat the butter and sugar with a mixer on medium-high speed until light and silky, about 6 minutes.
   
   Beat in the eggs one at a time, then whisk in the vanilla extract. Reduce mixer speed to low and beat in the flour mixture in three additions, alternating with additions of buttermilk. Beat until smooth, about 1 more minute.
3. Divide the batter among the prepared pans; tap the pans with the batter on the work surface to remove excess air from the batter.
   
   Bake until a toothpick inserted into the center of the dough circle comes out clean, 30-35 minutes.
   
   Transfer to a wire rack; run a knife around the edges of the dough and let cool for 10 minutes. Then, invert the pans so the cakes slide onto the rack and let cool completely. Remove the parchment.
4. Meanwhile, prepare the frosting for the nest cake: In a small saucepan, whisk together the milk, malted milk powder, flour, cocoa powder, and salt. Bring to a simmer over medium-high heat and cook, whisking constantly, until the mixture thickens like pudding, 1 to 2 minutes.
   
   Transfer to a bowl and cover with plastic wrap. Refrigerate until completely chilled, about 1.5 hours.
5. When you're ready to assemble the cake, first finish with cream: Remove the malt mixture from the refrigerator and whisk until creamy.
   
   In a large bowl, beat the butter and sugar with a mixer on medium-high speed until silky smooth, about 8 minutes.
   
   Add the malt mixture in large heaping spoons, whisking for 1-2 minutes and scraping down the sides and bottom after each addition (to ensure a smooth final mixture). Continue whisking until the mixture is smooth, light, and silky, about 3 more minutes. (Do not cool!)
6. Assemble the Easter nest cake: Place one cake layer on a serving platter. Spread 1 heaping cup of cream on top. Place the second cake layer on top.
   
   Cover the top and sides with frosting, then use the remaining frosting to form a ring around the cake to create a nest-like shape. Refrigerate the cake for about 30 minutes to set.
7. Meanwhile, prepare the decoration: In a large bowl, combine the crushed puff pastry with melted butter, then add the sugar and mix again. Spread in an even layer on a baking sheet and bake at 180°C (350°F) until lightly browned, about 15 minutes.
   
   In a large microwave-safe bowl, melt the chocolate in 20-second intervals, stirring, until smooth, 1-2 minutes. Let cool slightly, then stir in the pillow mixture until completely coated.
   
   Press the mixture firmly over the top and sides of the cake. Refrigerate until set, at least 30 minutes or overnight. Fill the nest with candy eggs.