Chocolate peppermint tin cake

Name: Chocolate peppermint tin cake
Cook time: 1 h
Total time: 1 h
Yield: 32
Ingredients: 175 g + 16 well-chilled chocolate-peppermint bars; 300 g Butter or margarine; 250 g Sugar; 6 Eggs (size M); 600 g Flour; 1 package Baking Powder; 4 TABLESPOONS clear mint liqueur; 75-100 ml Milk; 250 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Mint

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 32

175 g + 16 well-chilled chocolate-peppermint bars
300 g Butter or margarine
250 g Sugar
6 Eggs (size M)
600 g Flour
1 package Baking Powder
4 TABLESPOONS clear mint liqueur
75-100 ml Milk
250 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Mint

Directions

1
Cut 175 g chocolate-peppermint bars into small pieces. Cut fat into pieces. Cream fat and sugar with the whisk of the hand mixer. Stir in eggs one by one. Mix flour and baking powder and stir in alternately with liqueur and milk. Finally fold in the mint pieces.
2
Spread the dough evenly on the greased, floured fat pan of the oven (32 x 39 cm). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove the cake from the oven and let it cool down on a cake rack. Whip the cream until stiff, allow vanilla sugar to trickle in and fill into a piping bag with a star-shaped spout. Cut chocolate-peppermint bars diagonally in half. Cut the cake into pieces and decorate with cream, mint bars and mint before serving
3
1 hour waiting time