Rosa Cooking

After eight cake

For everyone who loves the taste of mint in cakes, my creation, created quite by accident and unexpectedly, became my mom's favorite cake. I am posting this recipe in honor of her birthday. Happy birthday mom!

Preparation steps

  • Bark: Whisk 4 egg whites and 4 tablespoons of sugar firmly at maximum speed, then add 4 egg yolks and reduce the speed of the mixer. Add 3 tablespoons of flour, 3 tablespoons of cocoa, 50 g of chocolate or nesquika and baking powder. Bake the crust at 200 degrees for ten minutes, check with a toothpick if it is ready (when we prick the toothpick it should be dry, if not it means that the crust is not ready)
  • Dressing: We cook the dressing for the crust of 100 ml of water and 50 g of sugar. When it boils, cook for another ten minutes and add a sprig of mint at the very end.
  • Pour hot sauce over the hot crust (remove the mint twig).
  • Filling: 400 ml of milk is cooked with 2 vanilla sugar. Mix 100 ml of milk with 150 g of flour, then cook in hot milk and mix with a mixer. Allow to cool completely.
  • Whisk 250 g of butter with 100 g of powdered sugar and combine with the cold filling, which has cooled. Let's stir it all together.
  • Add 150 g After eight chocolates (whole) to the filling and stir briefly with a mixer to break the chocolates.
  • Glaze: Heat 200 g of chocolate, 50 g of After eight chocolate bars, 100 ml of sweet sour cream and 50 g of margarine over a low heat. When everything is melted and combined the glaze is done.
  • We put a tin hoop around the crust, I used a heart. Pour the filling over the crust, flatten and then pour the glaze. The cake is cooled for 4-5 hours.


This is the first recipe I am posting, I hope you like it. The cake is refreshing and not too sweet.


cake mint

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