MINT CREAM
2 c Cream
1 pk After eight mints
2 Squares baking semi-sweet
–CAKE–
-chocolate
4 lg Eggs
7/8 c Sugar
8 oz Almonds; grounded
1/2 c (scant) flour
3 tb Coca
1 ts Baking powder
CREAM FILLING AND ICING
1 c Cream
Mint cream from above
Cream Cake with Mint Taste (Kake med Myntesmak)
THE DAY BEFORE (Mint Cream): Put 2 cups (5dl) cream in a saucepan and heat
over medium. Add 1 package of After Eight mints (reserve 8 for decorating)
and 2 semi-sweet chocolate squares and stir until melted. Cool the mixture
and store in fridge overnight (this makes the mint flavour stronger than if
you use the mint cream the same day).
CAKE: Line the bottom of a 10″ (26cm) springform pan with paper and butter
it. Whip the eggs and sugar really really well – as if making a sponge
cake. This could take about 5-8 minutes on high. Combine the rest of the
ingredients and FOLD by hand into the egg/sugar mixture. Pour into the
prepared springform pan. Bake at 375 F (200 C) for about 30 minutes or
until done (toothpick comes out clean). Cool on a rack. When prepared to
fill and ice, slice in half with a long knife.
CREAM FILLING and ICING: Whip the mint cream. Whip the plain cream. Fold
the two together mixing well. Fill the cake with the cream filling (~1/3)
and use the remaining 2/3 to ice the top and sides of the cake (or figure
out the proportions by sight). Cut the 8 reserved after Eight mints in half
diagonally and place cut side down on the top of the cake as decoration
(i.e. they stand up high from the cake).
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
