in Recipes

After Eight Cake

Spread the love

Ingredients for 4 servings:

  • 80 g margarine
  • 80 g sugar
  • 1 tbsp vanilla sugar
  • 5 egg yolks
  • 200 g almond(s), ground
  • 1 tbsp rum
  • 1 tsp baking powder
  • 5 egg whites
  • 1 tbsp brandy
  • 100 g chocolate, grated
  • 3 cups whipped cream
  • 1 pack of After-Eight candy
  • 2 packs of cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Make a light and fluffy batter from the above ingredients and pour into a 26 cm springform pan. Bake for approximately 30 minutes at 175-200°C. Bring the whipped cream with After Eight (set aside 8 slices) to a boil and refrigerate overnight. The next day, whip with cream stiffener until stiff. Place a cake ring around the cake, pour in the cream mixture, and decorate with halved After Eight slices. Serve the cake well chilled.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Honeydew melon in coconut milk from Thailand

Grandma's goulash soup