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Mint Cream

Mint Cream comes together with Cream, Sugar, and Baking Powder. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 7/8 cup
• 1 tsp
• 1 cup

Method (preview)

1. 1

   Put 2 cups (5dl) cream in a saucepan and heat over medium.

2. 2

   Add 1 package of After Eight mints (reserve 8 for decorating) and 2 semi-sweet chocolate squares and stir until melted.

3. 3

   Cool the mixture and store in fridge overnight (this makes the mint flavour stronger than if you use the mint cream the same day).

4. 4

   Whip the eggs and sugar really really well - as if making a sponge cake.

5. 5

   This could take about 5-8 minutes on high.

6. 6

   Combine the rest of the ingredients and FOLD by hand into the egg/sugar mixture.

7. 7

   Pour into the prepared springform pan.

8. 8

   Bake at 375 F (200 C) for about 30 minutes or until done (toothpick comes out clean).

9. 9

   Cool on a rack.

10. 10

    When prepared to fill and ice, slice in half with a long knife.

11. 11

    Whip the mint cream. Whip the plain cream. Fold the two together mixing well.

12. 12

    Cut the 8 reserved after Eight mints in half diagonally and place cut side down on the top of the cake as decoration (i.e. they stand up high from the cake).