Mint pancake with mint cream

Ingredients:

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

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 10-inch (25 cm) cast iron skillet with cooking spray.
2. 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.
3. 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.

4. 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.