This peppermint crisp cake is an updated version of the classic Peppermint Crisp tart, which is very popular among South Africans. The traditional dessert, consisting of a combination of caramel, mint chocolate, and coconut biscuit, now takes on a new form in the shape of a cake.
Instead of layering biscuits, cream, and caramel in a mold and letting the dessert cool in the refrigerator, this version starts with a soft vanilla sponge cake. The baked cake is then cut into rounds and alternated with caramel glaze, caramel dessert, and crushed mint chocolate. Although this variation requires a bit more effort, it looks different on the dessert table while retaining the recognizable flavors of the original.
Peppermint Crisp Cake Recipe
The following ingredients are required to make the cake:
Ingredients
For the Sponge Cake
- 1½ cups (352 g) room temperature butter
- 1½ cups (300 g) white sugar
- 4 large room temperature eggs
- 1 tsp vanilla extract
- 2¾ cups (350 g) cake flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup milk
For the Caramel Glaze and Decoration
- 1 can (360 g) caramel dessert
- ½ cup (113 g) room temperature butter
- 1½ cups powdered sugar
- 2 bars (49 g each) mint chocolate
- 1 packet (40 g) mini coconut biscuits
Method
- Preheat the oven to 180°C (350°F). Line a 35x25 cm baking tray with parchment paper, ensuring the paper extends up the sides.
- Place 1 cup of butter in a large bowl and beat with a mixer until smooth and soft. Add the sugar and beat for about 5 minutes until the mixture is light and airy.
- Add the eggs one by one, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, mix the cake flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on medium speed until combined. Add the milk and beat until a smooth batter is formed. Avoid overmixing.
- Pour the batter into the prepared tray and spread evenly. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake rest in the pan for 10 minutes, then transfer to a cooling rack and allow it to cool completely before assembly.
- For the glaze, beat the remaining ½ cup of butter until smooth. Add the powdered sugar and beat until combined. Add ½ can of caramel dessert and beat until smooth.
- Crush one bar of mint chocolate and stir it into the caramel glaze.
- Using a small round plate with a diameter of about 15 cm as a guide, cut two rounds and two half-rounds from the cooled cake.
- Place the first cake round on a serving plate. Evenly spread a layer of caramel glaze on top. Add a spoonful of the remaining caramel dessert and sprinkle with some crushed mint chocolate.
- Place the two half-rounds on top of the first layer to form another round. Repeat the process with caramel glaze, caramel dessert, and crushed mint chocolate.
- Add the last cake round and cover the top with the remaining caramel glaze. Leave the sides open.
- Decorate the top with the remaining glaze, crushed mint chocolate, and mini coconut biscuits.
(Recipe: Foodies of SA)
Why the Cake Must Cool Completely
This cake cannot be assembled while it is still warm. Since the glaze contains butter and powdered sugar, a warm cake can soften the filling and make it difficult to layer neatly. It is necessary to allow the cake enough time to cool completely before cutting it into rounds. If you are preparing it in advance, there is no problem with letting it cool completely and then assembling it later.
How to Cut the Cake Without Losing Pieces
The unusual shape of this peppermint crisp cake gives it height. Two full rounds and two half-rounds are used for cutting, which are cut from the rectangular cake using a plate with a diameter of approximately 15 cm. The half-rounds are joined together to create a middle layer. When cutting, proceed carefully to keep the pieces as even as possible. Any remaining small scraps can be used as a snack or crumbled over ice cream.
Why Not Overmix the Batter
After adding the flour, mix only until the ingredients are combined. Overmixing can make the baked cake less tender due to gluten development when working with flour. The same principle applies when adding milk. As soon as the batter becomes smooth and mixed, stop mixing.
が無駄な情報です。このレシピは、南アフリカのデザートを新しい解釈として紹介しています。このケーキは、伝統的なペパーミント・クリスプ・タルトをベースにしていますが、層状に重ねるのではなく、スポンジケーキを土台にして、キャラメルグレーズや砕いたミントチョコレートなどを交互に重ねて作られます。この製法により、見た目の印象は変わりますが、オリジナルの風味は保たれています。ケーキを組み立てる前に完全に冷ますことが重要であり、これは滑らかな層を作るために不可欠です。また、生地を混ぜすぎないことも、ケーキの柔らかさを保つための重要なポイントです。