Mint cream cake recipe
Mint Cream Cake recipe
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Ingredients
| For the mint cream filling: | |
| 300 ml | cream |
| 10 | After Eight mints |
| 60 g | semi-sweet chocolate for baking |
| For the Batter: | |
| 4 large | eggs |
| 80 g | sugar |
| 70 g | flour |
| 3 tbsp | cocao or liquid chocolate garnishing |
| 1 tsp | baking powder |
| For the topping: | |
| 250 ml | cream |
| For Decoration: | |
| 4 | After Eight mints |
Instructions
Mint Cream Filling:
Put the cream in a saucepan and heat over medium heat. Add After Eight mints and the chocolate and stir until melted. Cool and store in fridge for at least 2 hours.
Preparing the batter:
Combine the eggs and the sugar and mix well with an electric mixer. Add the rest of the ingredients and mix again.
Preheat oven to 200°C. Batter a 20 cm long baking tin.
Pour batter into baking tin and bake at 200°C for about 20. Cool on a rack. When cooled, remove from tin and slice in half with a long knife.
Making the cake:
Whip the mint cream. In another bowl whip the plain cream. With a spoon put the mint cream onto the bottom half of the sliced cake. Place the second part on top of the cream.
With a spoon put the plain cream on top and on the sides.
Place 4 mints on the top of the cake as decoration.
Preparation time:
ca. 30 min
Resting time:
ca. 12 hrs
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Mint cream cake recipe
Recipe type: xarchivex
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