Angy's Chocolate Mint Cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• 6 tbsp instant cocoa powder (or 3 tbsp pure cocoa)
• 1 packet of baking powder
• 400 g whipped cream
• 2 tbsp vanilla sugar
• 2 packs of cream stiffener
• 350 ml liqueur (peppermint liqueur)
• 8 sweets (chocolate mint sweets and 8 chocolate mint sticks)
• 1 pack of cake glaze, light

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Preheat the oven to 180°C (electric oven) / 165°C (fan oven). Separate the eggs and beat the egg whites until stiff, gradually adding the sugar (except for 2 tablespoons). Stir in the egg yolks. Sift together the flour, baking powder, cocoa powder, and cornstarch, then fold in. Line a round baking pan with baking paper. Pour in the batter and level off. Bake for 30 minutes (please do the piercing test), remove from the pan, and let cool in the pan. Cut the base in half crosswise. Mix 250 ml of peppermint liqueur with the sugar and cake glaze according to the instructions on the cake package. Spread on the bottom cake layer. Place the second cake layer on top. Beat the cream with the cream stabilizer until stiff and slowly add the remaining peppermint liqueur. (You can add more sweetener if you like.) Spread one-third of the cream on the second layer and place the third layer on top. Now spread the remaining cream over the cake and decorate with the chocolate mint candy and chocolate mint sticks. Serve well chilled!