John Myers
Ingredients for 1 servings:
- 3 eggs
- 125 g sugar
- 1 pinch of salt
- 75 g flour
- 50 g cornstarch
- 1 pinch of baking powder
- 4 cups of sweet cream
- 1 pack of After-Eight candy
- 3 cream stiffener
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Beat the eggs, sugar, and salt with a hand mixer until frothy. Sift the flour, starch, and baking powder into the egg mixture. Carefully fold in with a whisk. Grease only the base of a 26 cm springform pan. Pour the batter into the pan, smooth it out, and bake for 25-30 minutes at 170°C (350°F) fan-assisted oven. Set aside 4 After Eights. Place the remaining After Eights in a saucepan with the cream and heat gently, stirring constantly, until the chocolate bars have melted. Refrigerate overnight. The next day, add the cream stiffener to the cream mixture and whip the cream with a mixer until stiff peaks form. Spread over the sponge cake base. Cut the remaining chocolate bars into four triangles and use them to decorate the cake.
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