Chocolate Mint Cake
easy
120 mins
120 mins
Ingredients
- 6 Eggs (size M)
- 200 g Sugar
- 100 g Flour
- 100 g Cornstarch
- 25 g Cocoa powder
- 1 TEASPOON Baking Powder
- baking paper
- 4 sheets white gelatine
- 1 collar Mint
- 3 (à 200 g) Cup of whipped cream
- 2 packages Vanillin sugar
- 4 TABLESPOONS Peppermint liqueur
- 8 Minztaler
- 7-10 Tbsp some chocolate mint sticks
- 1 TEASPOON Cocoa for dusting
Directions
- 1
Separate eggs. Beat egg whites until stiff. Gradually add sugar. Stir in egg yolk. Sift flour, starch, cocoa and baking powder over the mixture and fold in carefully. Pour into a springform pan (26 cm Ø) lined with baking paper and smooth it down.
- 2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 30 minutes. Remove from the oven, remove from the mould and allow to cool completely. Cut the cake base twice. Soak gelatine in cold water.
- 3
Wash the mint, dab dry, pluck the leaves from the stalks and chop finely. Whip 2 cups of cream and vanilla sugar until stiff. Fold in peppermint liqueur and mint. Squeeze the gelatine well, dissolve over a mild heat and stir into the cream.
- 4
Spread the bottom cake layer with half of the mint cream, place the middle layer on top. Spread the rest of the mint cream on top and cover with the top cake layer. Put it in a cold place. Whip the remaining cream until stiff, spread the cake with it and decorate with mint talers and mint sticks.
- 5
Dust with cocoa just before serving. Makes 16 pieces.
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