Mandarin Mint Cream Cake

Ingredients

Directions

1. 1

   Bring the peppermint bar and 400 g of whipped cream to the boil briefly while stirring. Pour into a bowl and refrigerate overnight. Put flour, sugar, 1 packet of vanilla sugar and egg into a mixing bowl. Spread butter in flakes on top and knead with the dough hooks of the hand mixer. Finally, knead with your hands to a smooth short pastry. Cover and put in a cool place for about 30 minutes. Remove approx. 1/4 of the dough and set aside.

2. 2

   Roll out about half of the remaining dough on the greased springform pan (26 cm Ø). Place the rim of the mould around the base. Roll out the remaining dough and cut into 4-5 cm wide strips. Press the strips into the mould as a rim. Press notches into the edge of the dough with the back of a fork and prick the base several times with the fork. Cover the dough with baking paper and add peas for blind baking. Bake in the preheated oven on the lowest shelf (electric oven: 200 °C/ gas: level 3) for approx. 30 minutes. Let it cool down. Roll out remaining dough and cut out flowers. Place on a baking tray lined with baking paper, spread with cream and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 10 minutes. Let also cool down. Remove the paper and peas and remove the base from the tin. Drain mandarins well on a sieve. Whip the mint cream and 2 sachets of cream stiffener until stiff.

3. 3

   Roll out remaining dough and cut out flowers. Place on a baking tray lined with baking paper, spread with cream and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 10 minutes. Let also cool down. Remove the paper and peas and remove the base from the tin. Drain mandarins well on a sieve. Whip the mint cream and 2 sachets of cream stiffener until stiff. Spread on the short pastry base. Whip the rest of the cream, vanilla sugar and cream setting agent until stiff. Spread on the mint cream and refrigerate for about 20 minutes. Dust the shortcrust pastry blossoms with icing sugar. Cut small curls from the chocolate with a peeler. Put mandarins on the cream and decorate with cookie blossoms, chocolate curls and mint. Keep cool until serving. Makes 16 pieces

4. 4

   Whip the rest of the cream, vanilla sugar and cream setting agent until stiff. Spread on the mint cream and refrigerate for about 20 minutes. Dust the shortcrust pastry blossoms with icing sugar. Cut small curls from the chocolate with a peeler. Put mandarins on the cream and decorate with cookie blossoms, chocolate curls and mint. Keep cool until serving. Makes 16 pieces