After Eight cake

Ingredients for 1 servings:

• 200 g butter biscuits, light
• 90 g butter, mildly soured
• 1 tbsp, heaped cocoa powder
• 500 ml milk
• 2 packets of vanilla pudding powder
• 1 tbsp, heaped powdered sugar
• 150 g butter, mildly soured
• 100 ml egg liqueur
• 200 ml whipped cream
• 2 tsp, heaped San-apart
• 1 tbsp, levelled powdered sugar
• 500 g mascarpone
• 350g chocolate mint bars (After Eight)
• 100 ml whipped cream
• 1 tsp, heaped powdered sugar
• e.g. Chocolate Mint Bars (After Eight)

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 minutes; Total time approx. 3 hours 17 minutes

a refreshing summer cake with mascarpone and egg liqueur cream

To prepare the base, crumble the biscuits, mix them with the melted, warm butter and cocoa powder, and knead into a dough. Spread the dough evenly into a 28 cm springform pan and press down. Place the pan in the refrigerator to cool. To prepare the eggnog cream, prepare a pudding according to the package instructions using the milk, pudding powder, and powdered sugar. Cover the pan with plastic wrap and let it cool. Then beat the softened butter until fluffy and gradually fold in the pudding. Before spreading the cream on the cooled base, stir in the eggnog. Then spread the cream on the base and return the springform pan to the refrigerator. In a mixing bowl, beat the whipped cream with the San-apart and powdered sugar until stiff peaks form. In a mixing bowl, beat the mascarpone with the coarsely chopped mint chocolate flakes until evenly broken up. Before spreading this mixture on the eggnog cream, fold in the whipped cream. Then remove the tin from the refrigerator, spread the After Eight cream over the liqueur cream, and return the tin to the refrigerator, covered, to allow everything to cool evenly. About 2-3 hours before serving, decorate the cake with the stiffly whipped cream and sugar mixture and the chocolate mint leaves.