INGREDIENTS

INSTRUCTIONS

Cream Cake with Mint Taste (Kake med Myntesmak)  THE DAY BEFORE (Mint
Cream): Put 2 cups (5dl) cream in a saucepan and  heat over medium. Add
1 package of After Eight mints (reserve 8 for  decorating) and 2
semi-sweet chocolate squares and stir until melted.  Cool the mixture
and store in fridge overnight (this makes the mint  flavour stronger
than if you use the mint cream the same day).  CAKE: Line the bottom of
a 10" (26cm) springform pan with paper and  butter it.  Whip the eggs
and sugar really really well - as if making  a sponge cake. This could
take about 5-8 minutes on high. Combine the  rest of the ingredients
and FOLD by hand into the egg/sugar mixture.  Pour into the prepared
springform pan. Bake at 375 F (200 C) for  about 30 minutes or until
done (toothpick comes out clean). Cool on a  rack. When prepared to
fill and ice, slice in half with a long knife.  CREAM FILLING and
ICING: Whip the mint cream. Whip the plain cream.  Fold the two
together mixing well. Fill the cake with the cream  filling (~1/3) and
use the remaining 2/3 to ice the top and sides of  the cake (or figure
out the proportions by sight). 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).  REC.FOOD.RECIPES
ARCHIVES  /CAKES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 231
Calories From Fat: 142
Total Fat: 16.5g
Cholesterol: 87.3mg
Sodium: 61.2mg
Potassium: 39.9mg
Carbohydrates: 20.9g
Fiber: <1g
Sugar: 11g
Protein: 2.8g