Mint pancake with mint cream
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 780, total fat 42 G., saturated fats 22 G., proteins 5 G., carbohydrates 101 G., fiber 2 G., cholesterol 83 mg, sodium 418 mg, sugar 84 G.
Calories 780, total fat 42 G., saturated fats 22 G., proteins 5 G., carbohydrates 101 G., fiber 2 G., cholesterol 83 mg, sodium 418 mg, sugar 84 G.
This quick and easy cake can be served family-style, right in the cast-iron skillet it was baked in. The single-layer cake is topped with a thick layer of homemade mint frosting and sprinkled with crushed peppermint candies. Served with softened mint ice cream, no one will ever guess it was made with store-bought mix!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 1 box (450 g) of biscuit or cake mix
- 1 teaspoon peppermint extract
- 12-14 red and white candy canes
- Peppermint Buttercream, recipe below
- 2 cups mint ice cream, softened at room temperature
- Additionally: a thick cast iron skillet, 25 cm in diameter, with an oven-safe handle
Peppermint Buttercream
- 3 cups sifted powdered sugar
- 220 g (1 cup) unsalted butter at room temperature
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
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Recipes with similar ingredients: cake mix, powdered sugar, mint extract
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 10-inch (25 cm) cast iron skillet with cooking spray.
- Mix the sponge cake batter with the egg white, vegetable oil, sugar, and water as directed on the package. Add the mint extract and stir. Pour the batter into the prepared pan. Bake until the cake is set and a toothpick inserted comes out clean, 35–45 minutes. Let the cake cool while you make the frosting.
- Pulse the candy canes in a food processor until they form pea-sized pieces, 5-6 times. Add 1/2 cup of crushed candy canes to the frosting and pulse until combined. Cover the pie with frosting and sprinkle with the remaining crushed candy canes. Serve with scoops of mint ice cream.
Peppermint Buttercream
Yield: 3 tbsp.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the powdered sugar and butter until smooth. Add the heavy cream and continue beating until the cream is very light and fluffy. Stir in the peppermint extract.
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