After Eight Cake

Ingredients for 12 servings:

• 6 eggs
• 6 tbsp water
• 300 g sugar
• 1 packet of vanilla sugar
• 300 g flour
• 2 tbsp cocoa powder
• ½ pack of baking powder
• 2 packs of After Eight sweets
• 800 ml cream, (1)
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 200 ml cream, (2)
• Confectionery (After Eight pieces)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Make a sponge cake from all the dough ingredients. Pour this dough into a prepared springform pan and bake. Baking time approx. 50 minutes at 175°C. Beforehand, determine the number of cake slices and halve the corresponding number of After Eight slices and set aside. For the filling, briefly boil the remaining After Eight with the cream (1), let it cool and refrigerate overnight. The next day, whip the mixture with the cream stabilizer and vanilla sugar until stiff. Halve the cake base horizontally and fill with the cream. Finally, whip the cream (2), spread it on the cake and garnish with the halved After Eight slices. If you don’t want to use cream stabilizer, you can also make a pudding with whipped cream; don’t forget the After Eight slices.