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Peppermint Crisp Cake

Peppermint Crisp Cake

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This minty cake is a throwback to Peppermint Crisp fridge tart. It is rich, sweet and utterly decadent.

  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 30 mins
1 Star2 Stars3 Stars4 Stars5 Stars (22 votes, average: 3.09 out of 5)
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Cake

¼ C (60 ml) desiccated coconut, for dusting

2 C (500 ml) flour

2 tsp (10 ml) baking powder

pinch of salt

4 large eggs, room temperature

2 C (500 ml) sugar

1 tsp (5 ml) vanilla extract

120 g butter

1 C (250 ml) milk

Filling

2 x 360 g tins Caramel Treat

1 ½ C (375 ml) cream, whipped to soft peaks

200 g Peppermint Crisp slabs, roughly crushed

Peppermint Crisp chocolate shards, for garnish

fresh mint, for garnish

Cake

Preheat the oven to 190 °C.

Lightly grease 3 x 20 cm round cake tins and line with baking paper.

Dust the rims of the pans with the desiccated coconut and set aside.

Sift together the flour, baking powder and salt and set aside.

In a separate large bowl, beat the eggs and sugar together for about 10-12 minutes or until the mixture is creamy and pale in colour and has tripled in volume.

Place the butter and milk into a saucepan and bring to a gentle simmer. Remove from the heat and allow to cool slightly.

Carefully fold the dry ingredients into the egg mixture alternating with the warm milk liquid until a smooth batter is formed.

Pour into the prepared tins and bake in the oven for about 25-30 minutes or until golden brown. When a toothpick is inserted into the centre of the cake it should come out clean.

Remove the cakes from the oven and allow to cool in the tins for a couple of minutes, before carefully tipping out onto a cooling rack.

Allow the cakes to cool completely. Note: The cakes may need to be trimmed if they have peaked slightly. They should be flat on top to ensure even assembly.

To Assemble

Remove the caramel from the tins and whisk until smooth.

Place one cake round onto a cake stand/plate and smear with a generous amount of caramel, follow with a layer of whipped cream and a good sprinkle of crushed Peppermint Crisp. Repeat until all three layers have been stacked. Top with a final layer of caramel and cream.

Garnish with Peppermint Crisp shards and fresh mint and serve.