One of my all time favourite thing is a Peppermint Crisp Tart, this dessert drives me nuts in the best way possible. If I ever see it on a menu it will be my go-to dessert because I love everything about it. You know how people say ‘Well if you love it so much why don’t you marry it?!’ Well, I would marry it if that was a thing and if Shane didn’t mind sharing me with something that’s sole purpose is to make my dessert compartment the happiest compartment in the world!
A little while back I came across a recipe for a Peppermint Crisp Mousse Cake on a cool blog called The Kate Tin and I thought to myself – Break out the crystal because I’m getting married again, right after I bake this sucker and explain to Shane that I will now and forever be known as Mrs. Angie Peppermint Crisp Mousse Cake.
Now I’m not going to lie, guys, this cake is a bit on the pricey side of life when it comes to ingredients, so if you attempt to bake it make sure it’s for someone you like. Another thing I’m going to say about this cake is that it tasted delicious, really really good, it’s got everything going for it flavour wise, coconut cream, peppermint crisp, caramel and the sponge itself is nice and soft, but it was a little bit of a mission to assemble and there were a few moments where I thought that it was all going to come tumbling down. But I persevered and kept it in the fridge for the amount of time that was suggested and in the end, it came out pretty alright.
So thanks Kate for coming up with this cake that will forever be one of my favourites, just as soon as I figure out how to make it look as pretty as yours hehe.
Once again if you do attempt it, please let me know, I’d love to hear how it came out.
· 120g softened butter
· 400g Natura Golden Caster Sugar
· 360g cake flour
· 1 ½ tbsp baking powder
· 40g desiccated coconut, toasted
· pinch of salt
· 3 large eggs
· 360ml coconut milk
Caramel Mousse Filling:
· 2 tsp gelatine powdered (3 gelatine sheets)
· 3 tbsp water
· 2 x 400 grams tinned Caramel Treat
· 1 tsp vanilla essence
· pinch of salt
· 500ml cream, whipped to stiff peaks
· 400g crushed peppermint crisp chocolate
· 200g coconut crumbled tea biscuits
Instructions for the cake:
- Preheat the oven to 170°C and line 3 x 20cm springform tins with baking paper.
- Beat the butter, caster sugar, flour, baking powder, coconut, and salt together on a low speed until a sandy texture forms.
- Whisk the eggs and coconut milk together in a jug then slowly add to the dry ingredients while the mixer is running, to form a batter.
- Divide the cake batter evenly between the prepared tins and bake in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean, and the cakes are golden.
- Allow to cool a little in the tin before turning out onto a cake rack. Trim the cooled cakes by leveling the tops. Place one cake layer back inside one of the cleaned springform cake tin.
Instructions for the mousse filling:
- Sprinkle the gelatine over the water and allow to bloom.
- Microwave in short bursts until just melted then stir in half the tin of Caramel Treat (reserve the rest), vanilla and salt.
- Fold in the cream until no streaks remain.
- Spread the remaining Caramel Treat on top of the sponge then pour 1/3 of the mousse on top.
- Crumble over 1/3 of the Peppermint Crisp and biscuits and top with another cake layer. Repeat with the remaining Caramel Treat, mousse, Peppermint Crisp and biscuits, ending with a cake layer.
- Refrigerate for 2 hours or until set.
- To unmould, run a warm palette knife around the edges.
- Decorate with peppermint crisp shards, tennis biscuits and caramel.