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Print this Recipe    Mint Cream

Cream Cake with Mint Taste (Kake med Myntesmak)

2 cups (5 dl) cream
1 pkg (200 g) After Eight mints
2 baking semi-sweet chocolate squares

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).

4 large eggs
7/8 cup (2 dl) sugar
8 oz (250g) almonds, grounded
scant 1/2 cup flour (just under 1/2 cup)
3 Tbls coca
1 ts baking powder

Line the bottom of a 10" (26cm) springform pan with paper and butter

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

1 cup (2 1/2 dl) cream
the mint cream from above

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).


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