Peppermint Cream Cake

Ingredients

• 250 g soft butter
• 200 g sugar
• 4 eggs
• 300 g flour
• 1 packet baking powder
• 200 g cornstarch
• 6 tbsp milk
• 6 sheets white gelatin
• 80 g sugar
• 60 ml green peppermint liqueur
• 200 g Sour Cream
• 300 g whipping cream
• 10 peppermint leaves
• 400 g whipping cream
• 3 packets stabilizer
• 3 packets vanilla sugar
• 2 packets chocolate‑mint flakes
• 1 tbsp chopped pistachios
• peppermint
• baking paper (for the pan)

Instructions

1. 1.

   Cream butter and sugar together. Beat in eggs. Mix flour, baking powder, and cornstarch; stir into milk. Pour batter into a parchment-lined pan. Bake at 180 °C for about 1 hour. Remove, let cool slightly, then lift out of the pan and peel off the paper. Cool on a wire rack.

2. 2.

   Whip cream to stiff peaks. Soak gelatin in cold water. Heat sugar and peppermint liqueur until sugar dissolves; remove from heat. Squeeze excess water from gelatin and dissolve it in the hot liqueur mixture. Let cool slightly, then fold in sour cream. Slice chocolate‑mint flakes into fine strips and fold into the whipped cream. Stir the liqueur mixture into the cream. Cut the cake horizontally once. Wrap the lower layer with a ring. Spread the liqueur cream evenly over it. Place the top layer on. Chill for 3 hours, then remove the ring.

3. 3.

   Whip remaining cream with stabilizer and vanilla sugar to stiff peaks; spread two‑thirds of it all around the cake. Fill a piping bag with the rest of the cream. Garnish the edge with a decorative rim, decorate with peppermint leaves, pipe eight small dollops into the center, sprinkle pistachios on top, pipe twelve more dollops along the outer edge and garnish each with a mint or lemon balm leaf and a chocolate‑mint wafer. Keep chilled until serving.