Aftereight Cake with Strawberries

For the Aftereight cake with strawberries, grease a round cake pan (26 cm Ø) and preheat the oven to 180°C top/bottom heat. Prepare the water bath.

For the base, beat the egg whites until stiff, stir in the sugar and add the chocolate shavings. Gradually add the egg yolks to the mixture. Finally, fold in the flour.

Pour the mixture into the prepared pan and bake for 20 minutes.

For the filling, set aside the strawberries and After Eight for decoration. Wash and hull the remaining strawberries and cut them into small pieces. Top the cooled base with the strawberries.

Melt the After Eight chocolate over a water bath, remove from heat and pour the Guma Pâtisserie cream into the still liquid chocolate mixture, stirring constantly.

Whip the resulting mixture until it reaches a firm consistency. Stir the QimiQ until it is smooth. Mix both masses together well.

Spread the cream over the sponge cake base and refrigerate the cake. Serve the Aftereight Torte with strawberries.

Preparation Tip:

Replace the strawberries with a pineapple and the aftereight with rum balls and add a tablespoon of Badida de Coco to the cream. Tastes like summer!

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