Are you a choc mint lover? This choc mint Christmas wreath dessert is easy to make and will give all the choc mint lovers the perfect Christmas dessert - Also, the cake is gluten free!
Contents
Ingredients
Corn flour
Cocoa
Eggs
Sugar
Thickened Cream
Mint Slice biscuits
Mint Aero block
Darrell Lea Minty Crunchy Chocolate Balls
Mint Crisp Bars
Icing sugar
Vanilla
Making the Sponge Cake
To make the sponge cake, you'll need to beat the eggs whites until fluffy and then remove them from the bowl. Set them aside.
Combine the egg yolks and sugar until creamy, and then add the cornflour and cocoa. Mix until combined.
Fold in the egg white and then mix until combines, but don't over beat or you'll lose your fluffiness.
Pour onto a lined baking tray (around 30cmx15cm is good but I think I make this with a 38cmx20cm and it was fine). It should be pretty liquid and fluffy. Not thick like a regular cake mix.
Cook for 20 minutes on 180 degrees Celsius or until a skewer comes out clean.
Once you take out out of the oven, flip in onto a clean tea towel, remove the baking paper and roll length ways. Leave it rolled up for 1-2 hours until it's cooled. It's important lot to leave it to cool before rolling it. or it will crack.
Once it has cooled, beat the cream, adding the vanilla and icing sugar.
Unroll the cake and move to a chopping board.
Spread with cream and roll it back up.
Slice your roll in one inch slices.
Place your slices in a wreath shape around a plate, filling with cream in between each cake slice.
Once you've formed your wreath, pipe cream over the top and smooth until covered. You'll need a fair amount of cream for this. I'd say I used half the amount filling between the slices and the other half spreading over the top.
Once your wreath is covered in cream, slice your mint slice biscuits in half and place them around the top.
Then place your Aero and mint chocolate balls. Crush your mint crisp bar and then use the green filling to sprinkle over the top. Finish off with a dusting of icing sugar!
Variations
This sponge cake is gluten free. If you use the gluten free Mint Slices biscuits this whole dessert will be gluten free.
choc mint Christmas wreath dessert
Equipment
- 1 baking tray
- 1 beater/mixer
Ingredients
- 6 egg yolks
- 6 egg whites
- ¾ cup caster sugar
- 2 tablespoon cornflour
- 2 tablespoon cocoa
- 1200 ml thickened cream
- 2 tablespoon icing sugar
- 1 teaspoon vanilla paste
- 1 pack mint slice biscuits
- 1 block Mint Aero
- 1 bag Darrell Lea Minty Chocolate Balls
- 1 bar Peppermint Crisp
- Icing sugar for dusting
Instructions
- beat the eggs whites until fluffy and then remove them from the bowl. Set them aside.
- Combine the egg yolks and sugar until creamy, and then add the cornflour and cocoa. Mix until combined.
- Fold in the egg white and then mix until combines, but don't over beat or you'll lose your fluffiness.
- Pour onto a lined baking tray (around 30cmx15cm is good but I think I make this with a 38cmx20cm and it was fine)
- Cook for 20 minutes on 180 degrees Celsius or until a skewer comes out clean.
- Once you take out out of the oven, flip in onto a clean tea towel, remove the baking paper and roll length ways. Leave it rolled up for 1-2 hours until it's cooled.
- Once it has cooled, beat the cream, adding the vanilla and icing sugar.
- Unroll the cake and move to a chopping board.
- Spread with cream and roll it back up.
- Slice your roll in one inch slices.
- Place your slices in a wreath shape around a plate, filling with cream in between each cake slice.
- Once you've formed your wreath, pipe cream over the top and smooth until covered. You'll need a fair amount of cream for this. I'd say I used half the amount filling between the slices and the other half spreading over the top.
- Once your wreath is covered in cream, slice your mint slice biscuits in half and place them around the top. Then place your Aero and mint chocolate balls. Crush your mint crisp bar and then use the green filling to sprinkle over the top. Finish off with a dusting of icing sugar!
Leave a Reply