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Quick After Eight cake

updated

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Ingredients for 1 servings:

  • 1 cake base (Vienna base, light, cut twice)
  • 1 liter of cream
  • 1 pack of chocolate mint bars (After Eight)
  • 10 bags of cream stiffener
  • 2 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

without baking

Whip 750 ml of cream with eight sachets of cream stiffener until stiff. Chop 15 After Eight bars into small pieces and mix into the cream. Place a cake ring around the bottom layer. Spread 1/3 of the cream on it, place the second layer on top, spread another 1/3 of cream on it, then place the third layer on top and spread with the remaining cream. Refrigerate for about 2 hours. Whip 250 ml of cream with vanilla sugar and 2 sachets of cream stiffener until stiff. Remove the cake ring and spread the cream around the outside of the cake, then pipe rosettes onto the cake using the remaining cream. Decorate with half After Eight bars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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