Is there anything peppermint isn’t good for? As well as having a positive effect on your stomach, muscles, and airways, it can also help alleviate headache pain. Since peppermint is so beneficial to your health and has a wonderfully refreshing taste, it makes the perfect ingredient for cakes and desserts. It’s also a great excuse to give the following recipe a try…
After Eight Cake
Ingredients
- 7 oz flour
- 1.75 oz cocoa
- 1 oz sugar
- 5.33 oz butter
- 3.5 oz white chocolate
- 8.5 fl oz milk
- 3 sheets gelatin
- 1 egg
- 0.75 oz sugar
- 1.33 fl oz peppermint syrup approx.
- 3.33 fl oz cream
- After Eight chocolates
- fresh peppermint
Instructions
- Add flour, cocoa, sugar, and finely chopped up butter to a bowl and knead everything into a ball. Next, wrap up the dough ball in food wrap and place it in the fridge for 30 minutes.
- Roll out the dough into a long sausage and then make it into a rectangular shape using a rolling pin. Next, wrap the dough around the rolling pin so it's easier to transport.
- Grease a rectangular tart tin and roll the dough into it. Press it down and remove any excess dough from around the edges. Place the tart tin in the oven and bake it at 360°F with the top and bottom heat on for 20 minutes.
- To make the cream, first break up the white chocolate into small pieces and then pour the heated up milk over it. Stir everything with a whisk until the chocolate has melted. Next, stir in the gelatin that you've previously softened in cold water.
- In a different bowl, use an electric whisk to whip the egg and sugar until it's foamy. Now stir in the chocolate and gelatin mix as well as the peppermint syrup. While leaving the mixture to cool, whip the cream. Once done, fold it into the peppermint mix.
- Spoon the peppermint mix onto the tart base, smooth it out flat, and place everything in the fridge for one hour.
- For the decoration, place the After Eights and fresh mint on top of the cream.
VIDEO
After Eights have been a mainstay in the candy section of supermarkets throughout the world for more than 60 years. And this recipe just goes to prove that you can give old classics a fresh look for a great-tasting dessert!