John Myers
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Bakery: After Eight Cake
The perfect bakery: after eight cake recipe with a picture and simple step-by-step instructions.
Buisquitboden
- 6 piece Free range eggs
- 6 tablespoon Water
- 300 g Sifted flour
- 300 g Extra fine sugar
- 1 packet Bourbon vanilla sugar
- 0,5 packet Baking powder
- 2 tablespoon Cocoa powder
filling
- 2 packet After eight
- 4 a cup Cream
- 3 packet Cream stiffener
- 2 packet Vanilla sugar
ornament
- 125 ml Cream
- 0,75 piece After eight rolling papers
- Make a biscuit dough out of all the dough ingredients and place in a greased and floured springform pan. Bake at 175 ° in a preheated oven for about 50 minutes. Before doing this, determine the number of pieces of cake and branch off the After Eight leaves and cut them in half diagonally.
- Bring the remaining leaves with the cream to the boil briefly, let the mixture cool down and put in the refrigerator overnight. The next day, beat the mixture with the cream stiffener and vanilla sugar until stiff. Cut the bottom twice horizontally and fill with the cream. Garnish the cake with the cream and decorate with the halved After Eight leaves.
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