Don’t be overwhelmed, you already know her! She’s a simple peppermint crisp tart filling (strengthened with a bit of gelatine) layered between coconut cake (representing the tennis biscuits). Basically, she’s an old friend with a new dress!
INGREDIENTS
1 LARGE CAKE (12-14 SERVINGS) CAKE 125g butter, room temperature 300g castor sugar 350g cake flour 15ml baking powder 2,5ml salt 40g desiccated coconut 5ml vanilla essence 3 large eggs 350ml coconut milk FILLING 15ml gelatine powder 50ml water 2 tins caramel treat (360g each) 5ml salt 10ml vanilla essence 500ml cream 150g peppermint crisp chocolate, roughly chopped DECORATION 1 tin caramel treat 5ml salt
METHOD
CAKE 1. Preheat the oven to 180°C. 2. Prepare two round cake tins (21-23cm) with baking paper and non-stick spray. Set aside. 3. Roast the coconut in the oven or in a pan on the stove until light brown. Keep a close eye to not burn the coconut. 4. In a large bowl, with an electric mixer, whisk the butter and castor sugar until light and fluffy. 5. Sift together the flour, baking powder and salt over the bowl with the butter mixture. Add the coconut and mix until just combined. 6. In a jug, whisk together the vanilla, eggs and coconut milk. Slowly add this liquid to the batter mixture, while whisking. Mix until just combined. 7. Divide the batter into the prepared cake tins. Due to the consistency of the batter, you need to evenly spread it out. 8. Bake the cakes for 20-25 minutes or until a cake tester/wooden pick comes out clean when inserted in the middle of the cake. 9. Allow the cakes to rest for 10 minutes before loosening the sides and demoulding onto cooling racks (see Tip 1). FILLING 1. In a small microwavable bowl, add the water and sprinkle the gelatine over the water. Allow the gelatine to soak (±5 minutes). 2. While waiting for the gelatine; in a large bowl, with a hand whisk, mix one tin of caramel treat together with the salt and vanilla to create a smoother texture. Set aside. 3. In a medium bowl, with an electric mixer, whisk the cream until stiff peaks form. Be careful to not over whip the cream as it will become dry and buttery. Set aside. NB: Before you add the gelatine, prepare all the elements that you’ll need to assemble the cake, otherwise the gelatine will start setting before the cake is completed. 4. Microwave the gelatine in short bursts until just melted. Keep a close eye while doing this (15-30 seconds). 5. Add the melted gelatine to the caramel mixture. Mix well. 6. Gently fold the whipped cream into the caramel mixture as well. ASSEMBLE 1. Using a bread knife, cut the cooled cakes in half to create 4 cake layers. 2. In a clean springform cake tin, place the first layer of cake inside (see Tip 3 and 4). 3. In a bowl, whisk the remaining tin of caramel treat to achieve a more spreadable caramel. 4. Spread a third of the caramel treat on the first cake layer. Top the cake with a third of the filling and a third of the peppermint crisp chocolate (see Tip 2). 5. Add the second layer of cake and repeat the layering with the caramel, filling and chocolate. 6. Add the third layer of cake and do the same. 7. End with the fourth cake layer, not adding any caramel, filling or chocolate on top. 8. Gently cover the top of the cake with plastic wrap. 9. Refrigerate the cake for 3-4 hours or until set. I would recommend allowing the cake to rest overnight to set completely and allow the flavours to fully develop. 10. To unmould the cake, gently loosen the sides with a warm butter/palette knife. 11. Decorate the cake with the tin of caramel treat, whisked together with the salt for a salted caramel topping.
TIPS 1. When demoulding the cakes, allow them to cool “face down” to help achieve more level cakes. If the dome of the cake is still too high, level the top with a bread knife. 2. To ensure even layering, you can divide the caramel and filling by weight, before assembling. 3. While assembling the cake, cover the outside of the cake tin with tinfoil to support the cake layers that are higher than the sides of the cake tin. 4. It will be difficult to get the completed cake out of a regular cake tin, therefore a springform cake tin is recommended for assembling the cake. If you don’t have the correct size springform cake tin, assemble the cake on your preferred platform (plate/cake stand/wooden platter) and create a “mould” out of tinfoil to support the structure of the cake, until the gelatine is set. 5. Be creative and top the cake with all your favourite chocolates or fresh flowers and herbs.