Mint cream cake

Ingredients

Directions

1. 1

   Heat 200 g cream, dissolve 200 g mint bars in it and stir until smooth. Cover and put in a cool place overnight. Beat the fat and 100 g sugar until frothy. Separate 2 eggs, set aside the egg white. Gradually add the remaining eggs and the 2 egg yolks to the fat-sugar mixture. Wash the lemon, dab dry and grate the peel. Squeeze the lemon.

2. 2

   Add juice and peel to the mixture. Beat the egg whites until stiff. Gradually add the remaining sugar. Fold the beaten egg white into the fat-egg mixture. Mix flour and baking powder and fold in as well. Grease a springform pan (26 cm Ø) and sprinkle with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-40 minutes. Then cool down for about 15 minutes, remove the base from the tin and let it cool down completely. Whip the mint cream with the whisks of the hand mixer until stiff. Cut the cake base in half crosswise. Stretch a cake ring around the bottom cake base. Spread the cake base with the mint cream. Spread 100 g mint bars on the cream like a chessboard.

3. 3

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-40 minutes. Then cool down for about 15 minutes, remove the base from the tin and let it cool down completely. Whip the mint cream with the whisks of the hand mixer until stiff. Cut the cake base in half crosswise. Stretch a cake ring around the bottom cake base. Spread the cake base with the mint cream. Spread 100 g mint bars on the cream like a chessboard. Place the upper cake layer on top and chill for 3-4 hours. Remove the cake ring. Whip the rest of the cream until stiff. Spread the cake with half of the cream. Pour the rest into a piping bag with a perforated spout and spray about 16 small tuffs onto the cake. Decorate with remaining mint bars as desired. Results in about 16 pieces

4. 4

   Place the upper cake layer on top and chill for 3-4 hours. Remove the cake ring. Whip the rest of the cream until stiff. Spread the cake with half of the cream. Pour the rest into a piping bag with a perforated spout and spray about 16 small tuffs onto the cake. Decorate with remaining mint bars as desired. Results in about 16 pieces