Summary

Ingredients

• 1 cake base, dark Viennese (3 layers, from the supermarket)
• 400 g chocolate mint tablets (After Eiht)
• 1 pck.pudding powder (paradise cream, chocolate or caramel)
• 4 tablespoon jam (cherry jam)
• 1 glass cherry (s) (Amarena cherries)
• 1 packet almond (s), diced
• 2 packs chocolate couverture, dark
• 100 ml milk
• Sweets (sugar hearts) for sprinkling

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Instructions

1. First of all, I cut out the sponge cake base in the shape of a heart. Then coat the bottom two layers of the cake base with 2 tablespoons of jam each.
2. For the cream filling:
3. Whip up paradise cream with milk. Crumble the After Eight plates up to 15 pieces and fold them into the paradise cream with the almond slivers and the Amarena cherries.
4. Spread half of the cream on the bottom layer of the cake, then place the second cake base on top and brush it with the rest of the paradise cream. Then comes the top cake base.
5. Then heat the couverture and stir in 100 ml of milk so that it doesn`t become too firm and you can cut the cake better later. Spread the liquid couverture on the cake (also on the sides). Sprinkle the cake with the sugar hearts and glue the remaining After Eight plates to the sides.
6. If the cake has been placed in the refrigerator for an hour before consumption, it is particularly refreshingly minty!