Turn a delicious fridge tart into a peppermint crisp cake.
- 50 mins + cooling
FOR THE COCONUT SPONGE CAKE
- 500ml self-raising flour
- pinch salt
- 125ml desiccated coconut, toasted
- 4 eggs
- 430ml sugar
- 8ml vanilla essence
- 120g butter
- 250ml coconut milk
FOR THE PEPPERMINT CRISP FILLING
- 2 x 360g tins caramel treat
- 180ml cream
- 5 x 49g Nestlé Peppermint Crisps
- few drops peppermint essence (optional)
- 40g packet mini Tennis biscuits (optional)
- mint, to garnish
- For the sponge, preheat oven to 180°C. Line 3 x 20cm round cake tins with baking paper. Sift together the flour and salt. Mix in the coconut.
- Beat the eggs and sugar until pale and creamy. Heat the butter and milk to just before boiling point. Cool to room temperature. Carefully fold the dry ingredients into the egg mixture, alternating with the warm milk mixture until a smooth batter forms.
- Divide the batter between the prepared tins. Bake for about 20 minutes or until a testing skewer comes out clean. Cool in the tins for 15 minutes, then turn out onto cooling racks to cool completely.
- For the filling, beat 30ml of the cream to stiff peaks. Beat 1 tin of caramel treat until smooth and fold in the whipped cream. Finely crush 3 of the peppermint crisps and fold in with peppermint essence, if using.
- Spread the filling onto two of the cakes and place on top of each other on a cake stand. Top with the remaining cake.
- Beat the remaining tin of caramel until smooth and spoon onto the cake, letting it drip over the edge. Whip the remaining 150ml cream to stiff peaks and spoon on top.
- Break the remaining 2 peppermint crisps into shards and place on the cakes with the Tennis biscuits and mint. Serve immediately.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: February, 2017