Peppermint Cream Cake
Ingredients
- For the dough
- 250 grams softened butter
- 200 grams sugar
- 4 eggs
- 300 grams Pastry flour
- 1 packet Baking powder
- 200 grams cornstarch
- 6 Tbsps milk
- For the filling
- 6 sheets white gelatin
- 80 grams sugar
- 60 milliliters green peppermint liqueur
- 200 grams Sour cream
- 300 grams Whipped cream
- 10 Peppermint leaf
- For decoration
- 400 grams Whipped cream
- 3 packets whipped cream stabilizer
- 3 packets Vanilla sugar
- 2 packets Chocolate peppermint coin
- 1 Tbsp chopped Pistachio
- Peppermint leaf
- Parchment paper (for the pan)
Preparation steps
For the dough, mix butter and sugar until creamy. Stir in eggs. Mix flour, baking powder and cornstarch and add to batter slowly, alternating with milk. Pour batter into a springform pan lined with parchment paper and bake in a preheated oven at 180°C (approximately 350°F) for about 1 hour. Remove and cool slightly. Remove from pan, discard parchment paper and cool on a wire rack. For the filling, whip the cream and soak gelatin in cold water. Heat sugar and peppermint liqueur until sugar has dissolved and remove from heat. Squeeze gelatin well and dissolve in liqueur mixture. Cool slightly and then stir in sour cream. Cut peppermint leaves into thin strips and fold into cream. Mix liqueur mixture into cream. Cut cake once across. Place a cake ring around bottom layer and then spread liqueur cream evenly over cake. Top with second cake layer. Chill cake for 3 hours and then remove cake ring. For decoration, whip cream with stabilizer and vanilla sugar until stiff. Spread 2/3 of cream on cake. Place remaining cream in a pastry bag.
Use a cake comb to add a design to edge of cake and then decorate with peppermint. In middle of cake, add 8 small cream rosettes. Sprinkle cake with pistachios. On outer edge of cake, add 12 cream rosettes. Garnish each rosette with 1 peppermint or 1 lemon balm leaf and 1 chocolate peppermint. Refrigerate cake until serving. Slice and serve.
