Mint Cream Cake

Mint Cream Cake



yield : 12

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

Directions for Mint Cream Cake

Preparation time: ca. 30 min Resting time: ca. 12 hrs / Grade of difficulty: medium / Calories per portion: n/a

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.