After Eight Cake

Ingredients for 16 servings:

• 600 g whipped cream
• 400 g of After Eight confectionery
• 80 g butter
• 80 g sugar
• 1 tbsp vanilla sugar
• 5 eggs, including the yolk
• 200 g almond(s), ground
• 100 g chocolate shavings
• 1 tsp baking powder
• 1 tbsp rum
• 1 tbsp brandy
• 5 eggs, of which the egg whites
• 2 points cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

Set aside 8 After Eights the day before for decoration, bring the rest to the boil with the cream and refrigerate overnight. Cream the butter with sugar and vanilla sugar until light and fluffy. Add the egg yolks and stir until the sugar has melted. Mix the almonds with the baking powder and grated chocolate and stir in. Add the rum and brandy. Beat the egg whites until stiff peaks form, fold into the batter and pour into a springform pan lined with baking paper. Bake in a preheated oven at 175°C for about 30-35 minutes. Whip the chilled After Eight cream with cream stiffener until stiff peaks form. Reserve some of the mixture for decoration and spread it on the cooled base. Pipe 16 rosettes onto the cake and decorate each one with half an After Eight.