• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Cream Cake with Mint Taste

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • ---------------------------------MINT CREAM---------------------------------
  • 2 c Cream
  • 1 pk After eight mints
  • 2 Squares baking semi-sweet


4 lg Eggs
7/8 c Sugar
8 oz Almonds; grounded
1/2 c (scant) flour
3 tb Coca
1 ts Baking powder

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).

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?