Cream cake with mint taste

Yield: 16 Servings

Measure Ingredient
2 cups Cream
1 pack After eight mints
2 \N Squares baking semi-sweet chocolate
4 larges Eggs
⅞ cup Sugar
8 ounces Almonds; grounded
½ cup (scant) flour
3 tablespoons Coca
1 teaspoon Baking powder
1 cup Cream
\N \N Mint cream from above

MINT CREAM

CAKE

CREAM FILLING AND ICING

Cream Cake with Mint Taste (Kake med Myntesmak) THE DAY BEFORE (Mint Cream): Put 2 cups (5dl) cream in a saucepan and heat over medium. Add 1 package of After Eight mints (reserve 8 for decorating) and 2 semi-sweet chocolate squares and stir until melted. Cool the mixture and store in fridge overnight (this makes the mint flavour stronger than if you use the mint cream the same day).

CAKE: Line the bottom of a 10" (26cm) springform pan with paper and butter it. Whip the eggs and sugar really really well - as if making a sponge cake. This could take about 5-8 minutes on high. Combine the rest of the ingredients and FOLD by hand into the egg/sugar mixture. Pour into the prepared springform pan. Bake at 375 F (200 C) for about 30 minutes or until done (toothpick comes out clean). Cool on a rack. When prepared to fill and ice, slice in half with a long knife.

CREAM FILLING and ICING: Whip the mint cream. Whip the plain cream. Fold the two together mixing well. Fill the cake with the cream filling (~⅓) and use the remaining ⅔ to ice the top and sides of the cake (or figure out the proportions by sight). Cut the 8 reserved after Eight mints in half diagonally and place cut side down on the top of the cake as decoration (i.e. they stand up high from the cake).

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