Square chocolate mint cake

Ingredients

Directions

1. 1

   Heat 300 g cream (do not let it boil !). Add chocolate-peppermint bars (some are kept for decoration) and let them melt in the cream while stirring. Mint chocolate cream is best left to cool overnight.

2. 2

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until very stiff. Add sugar and 1 pinch of salt. Stir in egg yolk. Mix flour, cornstarch and baking powder and sieve over the egg cream.

3. 3

   Carefully fold in with a whisk. Spread the sponge mixture on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 10 minutes.

4. 4

   Turn onto a tea towel, peel off the baking paper, let the sponge cake cool down. Whip mint chocolate cream and remaining cream separately until stiff. Cut off one third of the sponge cake lengthwise, then halve both pieces crosswise.

5. 5

   Spread a large piece of sponge cake with half of the mint chocolate cream (take 2 tablespoons aside). Place the two smaller pieces on top. Spread the rest of the mint chocolate cream on top and cover with the rest of the sponge cake.

6. 6

   Straighten the edges of the dough with a large knife. Coarsely mix half of the stiffly whipped cream and the remaining mint chocolate cream. Spread the surface of the cake like a cloud. Pour the rest of the cream into a piping bag with star-shaped spout and place two large tuffs on the surface.

7. 7

   Decorate with chocolate Easter bunnies, remaining chocolate mint bars, cocoa and mint leaves. Makes 8 pieces.