甜顶饼干冰盒启发的千层糕

夏天来了，我一直有一个爆炸使得各类夏天为主题的蛋糕！我最喜欢的夏天蛋糕也是最容易做出，这是一个冰盒蛋糕一个。

当我爱一个良好的分层蛋糕，有时是冰盒蛋糕的简洁就是这么吸引人。我不知道它是否是在它走到一起，配料的短名单，或如何刷新它的味道在炎热的夏天容易，但它始终是这样的对待！

混合了一点东西，我和蒂姆Tam®合作建立一个蛋糕是两全其美！这个蛋糕是一部分多层蛋糕，部分冰盒蛋糕，并且它有一个秘密的成分...... DARK MINT TIM TAM^®BISCUITS!

对于那些你们谁没有吃甜顶的快感^®之前，这是不可抗拒的饼干是巧克力在外面，在里面脆脆的奶油，美味的各地！他们最初是从澳洲，但最终仅适用于美国现在！如果您想了解更多关于TimTam®饼干，或在哪里可以买到他们，头部到TimTamUSA.com。

虽然有些人喜欢简单地享用这些美味的饼干吃零食，一些人喜欢SLAM他们！我不知道什么是甜顶大满贯^®was until I saw an Australian Instagrammer do one on Instagram a few weeks ago. People love to bite off each end of the biscuit, and dunk it into their coffee! What surprised me the most is that a #TimTamSlam can be done with a hot or cold beverage. I love this, because I pretty much exclusively drink iced coffee.

Since Dark Mint Tim Tam^®biscuits were going to be the star of this cake, I wanted to stay on theme, and incorporate a bit of coffee into this cake. I have an amazing chocolate cake recipe that uses an entire cup of coffee, and decided that it would be the perfect base to build this cake.

我囤积了我最喜欢甜顶^®味，薄荷黑暗，去镇将它们添加到该冰箱的启发蛋糕。掼奶油馅，和新鲜的薄荷香味使这个蛋糕这样一个惊人的夏季甜点！完整的配方可以在下面找到。

摩卡蛋糕层数：

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4杯不加糖的可可粉
• 2茶匙发酵粉
• 1。5 teaspoons baking soda
• 1茶匙盐
• 1杯牛奶
• 1/2 cup vegetable oil
• 鸡蛋2个，室温
• 2 teaspoons vanilla extract
• 1杯咖啡

Whipped Cream Filling:

• 1cup heavy whipping cream
• 2汤匙。砂糖
• 1/2 Tsp mint extract

Mint Buttercream:

• 4个棒或2杯无盐黄油，室温
• 8 cups powdered sugar
• 1/2茶匙盐
• 3汤匙。heavy cream
• 2茶匙薄荷提取物
• 2 small drops green gel food coloring

另外的成分和装饰：

• 5包黑暗造币厂添Tam®饼干
• 威尔顿1M结霜尖
• 2个新鲜的薄荷叶

说明：

Preheat oven to 350 degrees Fahrenheit. Line and grease three eight-inch cake pans.

通过使开始摩卡巧克力蛋糕层。结合面粉，糖，可可粉，盐，小苏打和泡打粉在一个大碗里。一起搅拌，直到合并（确保不会有任何结块！如果有，你可能要筛选您的成分）。

Pour in the coffee and buttermilk into the dry ingredients, until fully incorporated. Add in oil and eggs, and stir until smooth. The last step is to stir in the vanilla. The batter will be on the thin side, but that’s the correct consistency!

Divide the batter evenly between the three cake pans, and bake for about 30 minutes. Remove from oven, and let the cakes sit for about 5 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them. Place the cake pans in the freezer to speed up the cooling process, and to trap in additional moisture.

虽然蛋糕层烘烤和冷却，使mint buttercream。Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Once fully mixed, add in the mint extract and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.

If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

混合绿色凝胶食用色素在每次一滴，以确保您实现绿色浅色。地方结霜成一个大的裱花袋的1/4，并修剪成具有1英寸开口。

一旦饼层被冷却并准备装配，使mint whipped cream.Chill a large metal bowl in the freezer for about 10 minutes. Add heavy cream into bowl, and beat on high using a whisk attachment. Quickly add in the sugar and mint extract, and continue to mix until medium to stiff peaks form (should only take about 1 minutes from start to finish). Be sure not to over beat, or else you can end up with butter!!

至assemble the cake把巧克力蛋糕层,防油的车dboard cake round. Pipe a ring of mint buttercream around the edge of the cake layer, and add 1/4 of the whipped cream into the center of the cake. The buttercream will act as a dam, to keep the whipped cream in place between the layers. It will give the cake stability once it’s assembled, and prevent any whipped cream from seeping out into the crumb coat.

平滑使用小抹刀结霜环内的鲜奶油，放切碎的薄荷黑暗谭添^®biscuits on top on the whipped cream. Smooth an additional scoop of whipped cream on top of the biscuits. Repeat this process with the second cake layer.

一旦所有的三个层被堆叠，覆盖在与薄荷结霜薄屑涂敷蛋糕，并在冷冻器或冰箱约5分钟寒意。

一旦碎屑外套牢固的触感，添加结霜的第二层。平滑使用台式刮刀。你可以看到如何霜冻侧面光滑蛋糕全教程here。

一旦顺利，削减了黑暗薄荷甜顶^®biscuits into a variety of sizes, to create a biscuit gradient up the side of the cake.

Cut the biscuits into four different sizes (halving, quartering, etc.). Place the largest bits around the base, of the cake, then slowly work up the cake using increasingly smaller Tim Tam biscuit pieces.

一旦饼的整个侧面被覆盖，剩余的奶油成裱花袋的地方装有一个威尔顿1M结霜尖端。围绕着蛋糕的顶部管子·小漩涡。如果需要，冷却该蛋糕在冷冻另外5分钟，然后小雨有点巧克力伽纳彻的在每个旋流。顶配有点新鲜薄荷叶各涡旋。

Be sure to let this cake sit in the fridge overnight, to ensure that you achieve the icebox effect in filling of the cake. Take the cake out of the fridge a couple hours before serving, to allow it warm to room temperature.

This cake serves about 20 people. If you aren’t a huge fan of mint, you could definitely pick a different Tim Tam^®风味，并忽略从这个食谱薄荷提取物。一个有趣的变化是使用经典的甜顶^®饼干，和霜冻用巧克力奶油蛋糕。