Peppermint Crisp cake
This is a delicious cake version of the classic Peppermint Crisp tart.
1 stacked cake Preparation time: 25 minutes Cooking time: 40-50 minutes
90-125 ml cocoa powder
and extra for dusting 750 ml (3 c) cake flour 350-500 ml white sugar 10 ml (2 t) bicarbonate of
160 ml (²⁄₃ c) oil
30 ml (2 T) vinegar
10 ml (2 t) vanilla essence 500 ml (2 c) cold water
FILLING AND TOPPING
1 can (360 g) caramel
250 ml (1 c) creamed cottage
4 bars (69 g each)
Peppermint Crisp chocolate 250 ml (1 c) cream, chilled
and stiffly whipped cocoa powder for dusting mint leaves to garnish
Preheat the oven to 180 °C. Grease two 20-cm cake tins. Dust with cocoa powder.
1 Cake Sift together the dry ingredients in a mixing bowl.
2 Beat together the oil, vinegar, vanilla essence and cold water. Pour over the dry ingredients and mix well.
3 Divide the batter between the cake tins and bake for 40-50 minutes or until done. Leave to cool slightly and carefully halve each cake horizontally.
4 Filling and topping Mix the caramel condensed milk and cottage cheese.
5 Break 3 of the chocolate bars into pieces.
6 Put a cake layer on a plate, spread a layer of the caramel mixture over and scatter Peppermint Crisp shards on top. Repeat the layers ending with caramel mixture.
7 Top the cake with dollops of cream. Break the remaining chocolate bar and scatter the shards over the cream. Dust with cocoa powder and garnish with mint leaves.