Ever since I was little girl, peppermint crisp tart was my ultimate treat. In fact, I use to think it was quite a delicacy and that only my dad knew how to make it. I would beg my dad every birthday to make me one, and of course he would oblige. Now that I'm a little older (26 eek!) I decided it was high time I learn how to master this one for myself.
However, in my search for the perfect recipe I found something even better...a peppermint crisp tart as a cake!!! Combining two favourites into one super dessert!
The recipe is courtesy of Lucky Pony, always been a fan of the cakes she bakes and this one didn't disappoint in any regard. I ended up baking this cake twice because I'm a bit of a birthday brat and I hold numerous celebrations. I've made some notes to the original recipe of what I experienced/used.
· 120g softened butter
· 400g Natura Golden Caster Sugar (I used Woolworths castor sugar)
· 360g cake flour
· 1 ½ tbsp baking powder
· 40g desiccated coconut, toasted (can be found at Woolworths)
· pinch of salt
· 3 large eggs
· 360ml coconut milk
- Preheat the oven to 170°C and line 3 x 20cm springform tins with baking paper.
- Beat the butter, caster sugar, flour, baking powder, coconut, and salt together on a low speed until a sandy texture forms. (It might look a bit funny because of the coconut, but if in doubt just taste it!)
- Whisk the eggs and coconut milk together in a jug then slowly add to the dry ingredients while the mixer is running, to form a batter.
- Divide the cake batter evenly between the prepared tins and bake in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean, and the cakes are golden.
- Allow to cool a little in the tin before turning out onto a cake rack. Trim the cooled cakes by leveling the tops. Place one cake layer back inside one of the cleaned springform cake tin. (I allowed my cake to cool over night, which helped a lot when it came to adding the mousse).
· 2 tsp gelatine powdered (3 gelatine sheets) (again Woolworths for the win!)
· 3 tbsp water
· 2 x 400 grams tinned Caramel Treat
· 1 tsp vanilla essence
· pinch of salt
· 500ml cream, whipped to stiff peaks
· 400g crushed peppermint crisp chocolate
· 200g coconut crumbled tea biscuits (I couldn't find coconut biscuits so I just used plain old tennis biscuits)
- Sprinkle the gelatine over the water and allow to bloom.
- Microwave in short bursts until just melted then stir in half the tin of Caramel Treat (reserve the rest), vanilla and salt.
- Fold in the cream until no streaks remain.
- Spread the remaining Caramel Treat on top of the sponge then pour 1/3 of the mousse on top.
- Crumble over 1/3 of the Peppermint Crisp and biscuits and top with another cake layer. Repeat with the remaining Caramel Treat, mousse, Peppermint Crisp and biscuits, ending with a cake layer.
- Refrigerate for 2 hours or until set.
- To unmould, run a warm palette knife around the edges.
- Decorate with peppermint crisp shards, tennis biscuits and caramel.
All that's left now is to ENJOY, which I sure did. Just a warning for all the dieters out there, this cake is crazy sweet but so worth that cheat day!
Please let me know if you try it out!
Photographer and passionate amateur baker, Michelle is the queen of esthetics. Her favourite foods include tacos, ice cream, and Sunday Roast.