Should I let it come to room temp.?
Absolutely! Best way in the world to bake a cake to take somewhere without having to worry about losing the pan!
MINT CREAM- 2 c Cream 1 pk After eight mints 2 Squares baking semi-sweet -CAKE-- chocolate 4 lg Eggs 7/8 c Sugar 8 oz Almonds; grounded 1/2 c (scant) flour 3 tb Coca 1 ts Baking powder -CREAM FILLING AND ICING- 1 c Cream Mint cream from above Cream Cake with Mint Taste (Kake med Myntesmak) THE DAY BEFORE (Mint Cream): Put 2 cups (5dl) cream in a saucepan and heat over mediumAdd 1 package of After Eight mints (reserve 8 for decorating) and 2 semi-sweet chocolate squares and stir until meltedCool the mixture and store in fridge overnight (this makes the mint flavour stronger than if you use the mint cream the same day)CAKE: Line the bottom of a 10 (26cm) springform pan with paper and butter itWhip the eggs and sugar really really well - as if making a sponge cakeThis could take about 5-8 minutes on highCombine the rest of the ingredients and FOLD by hand into the egg/sugar mixturePour into the prepared springform panBake at 375 F (200 C) for about 30 minutes or until done (toothpick comes out clean)Cool on a rackWhen prepared to fill and ice, slice in half with a long knifeCREAM FILLING and ICING: Whip the mint creamWhip the plain creamFold the two together mixing wellFill the cake with the cream filling (~1/3) and use the remaining 2/3 to ice the top and sides of the cake (or figure out the proportions by sight)Cut the 8 reserved after Eight mints in half diagonally and place cut side down on the top of the cake as decoration (i.ethey stand up high from the cake).
This Site Might Help YouRE: Can you bake a cake in aluminum foil pan?
Be sure it's in an oven save dish or panThen turn on the oven to 350 degreesCheck the food at 15 minutes and then every 6 minutes or so thereafter until it's as warm as you'd like itCover the food if you are concerned about it drying outUse a lid or aluminum foil.
