After-eight cake

Ingredients for 1 servings:

• 6 eggs
• 175 g sugar
• 20 g cocoa powder
• 130 g flour
• ½ pack of baking powder
• 3 cups of cream
• 3 packs of cream stiffener
• 1 pack of After-eight sweets

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Separate the eggs and beat the egg yolks with the sugar until frothy. Sift the flour, baking powder, and cocoa powder over the cake and fold in. Beat the egg whites until stiff and fold in. Pour the batter into a greased baking dish and bake at 180°C (top/bottom heat) for 30-35 minutes. Set aside 6 After Eight slices. Melt the rest in a water bath with a little cream. Whip the remaining cream with the cream stiffener until stiff. Fold in the cooled cream mixture. Cut the cake in half and fill with the cream and decorate. Cut the 6 reserved After Eight slices diagonally and place on the cake. It’s even easier: Boil the cream with the After Eight the day before. Place the mixture in the refrigerator. The next day, whip the mixture until stiff and fill and decorate the cake with it.