After Eight buttercream cake

Ingredients for 1 servings:

• 250 g butter
• 1 packet of vanilla pudding powder
• 2 tbsp sugar
• 500 ml milk
• 400 ml whipped cream
• 3 packs of cream stiffener
• 2 pts. confectionery (After Eight), 200 g each
• 200 ml peppermint liqueur
• 1 Viennese floor dark or light

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 13 hours 40 minutes

, without baking, please note cooling time overnight, from a springform pan, approx. 12 pieces

The day before: Prepare the vanilla pudding with milk and sugar as described on the packet. Then sprinkle the pudding with a little sugar to prevent a film from forming. Let the pudding stand and cool overnight. My tip: Place the butter next to it! It’s important that the pudding and butter are the same temperature for further processing the next day. Heat the whipped cream on the stove. Make sure the cream doesn’t boil. Crush a packet of After Eight flakes and add them to the warm cream. Heat and stir until the After Eight pieces have completely dissolved and a smooth liquid has formed. Let the mixture cool and then refrigerate overnight. The next day: Beat the butter with a mixer until fluffy. Then gradually stir in the pudding until you have a smooth buttercream. Store the cream in the refrigerator until needed again. Now add the cream stiffener to the After Eight cream and beat with a mixer until the cream is stiff. Now it’s time to layer the cake: Place a slab of the Viennese base on a cake plate and enclose it in a cake ring. Use a light or dark base as desired. Using a pastry brush, soak the base with peppermint liqueur. Fill about half of the buttercream into a piping bag. Put the After Eight cream into another. Now pipe alternating cream and whipped cream in circles onto the base. Place the second layer on top and press down lightly. Soak with peppermint liqueur again and pipe alternately. Start at the edge with a different cream than the bottom layer for the look. Now place the third layer on top and press down lightly again. Now spread the remaining buttercream, reserving a little for later, evenly over the top and smooth it down. Chill the cake in the fridge for about 1 hour. Finishing: Remove the cake from the fridge. Use a knife to run around the inside of the cake ring so that it separates from the cake. Remove the ring. Using the remaining buttercream as glue, decorate the cake with After Eight slices. Pipe the remaining After Eight cream on top and place half an After Eight slice next to each slice. Refrigerate the entire cake for at least 3 hours to set. Enjoy!