Mint Cream Cake

print save Save to... share with friends upload images

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

Method

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.