Mint chocolate cake Recipe

Instructions

1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, and stir to raise the temperature to 40 degrees, then remove from the pot.
2. Whip with a hand mixer until rich ivory-colored foam is formed, then add a little blue or green food coloring to give it color.
3. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.
4. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes.
5. After cooling, cut off the top and bottom, cut into 4 pieces and cut into 15cm molds.
6. Melt mint chocolate and whipped cream in a hot water bath, add cocoa powder and mint essence, mix, pour in thinly whipped whipped cream little by little and whip to make cream.
7. Put the sheet on the rotating plate, sprinkle with sugar syrup, apply cream, and put the sheet on top. Repeat 2 more times, and smooth the cream on the sides and top, and place in the refrigerator.
8. Melt the white chocolate, whipped cream, and starch syrup in a hot water bath, add the soaked gelatin, mix, remove from the hot water, add food coloring, mix, and cool to 35~36 degrees.
9. Pour the glaze on the side of the cake and put it in the refrigerator to harden and decorate with the remaining cream.