Chocolate Mint Bundt cake

Name: Chocolate Mint Bundt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 250 g Butter or margarine; 1 package Vanillin sugar; 250 g Sugar; 5 Eggs (size M); 375 g Flour; 1 package Baking Powder; 300 ml + 3 tablespoons of milk; 15 Chocolate Mint bars; 2 packages Paradise Cream "Vanilla Flavor"; 1 TABLESPOON Peppermint syrup; 100 g Whipped cream; 7-10 Tbsp Fat and flour; 1 Disposable piping bag

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

250 g Butter or margarine
1 package Vanillin sugar
250 g Sugar
5 Eggs (size M)
375 g Flour
1 package Baking Powder
300 ml + 3 tablespoons of milk
15 Chocolate Mint bars
2 packages Paradise Cream "Vanilla Flavor"
1 TABLESPOON Peppermint syrup
100 g Whipped cream
7-10 Tbsp Fat and flour
1 Disposable piping bag

Directions

1
Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 3 tablespoons of milk. Pour the dough into a greased, flour-spread ring cake mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Freeze the chocolate mint bars. Remove the cake from the oven.
2
After approx. 10 minutes, carefully remove from the tin and allow to cool on a cake rack. Cut the ring cake horizontally 2 times. Mix Paradise Cream powder, peppermint syrup, 300 ml milk and cream with the whisks of the hand mixer for 2-3 minutes until the cream is firm. Carefully chop 10 frozen chocolate mint bars and stir into the cream. Put the cream into a piping bag, cut off 1 corner and spread 2/3 of the cream on the 2 lower cake bases. Put the cake back together and decorate all around with the remaining cream. Cut 5 chocolate mint bars diagonally in half and place them on the ring cake