Pep­per­mint Crisp cake

This is a de­li­cious cake ver­sion of the clas­sic Pep­per­mint Crisp tart.

YOU Something Sweet - - CONTENTS -

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

soda, sifted

160 ml (²⁄₃ c) oil

30 ml (2 T) vine­gar

10 ml (2 t) vanilla essence 500 ml (2 c) cold wa­ter


1 can (360 g) caramel

con­densed milk

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.

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