Is there anything more South African than the classic peppermint crisp tart? Well, I hope this Caramel Peppermint Crisp Cake comes close! I’ve basically made a hobby out of coming up with new riffs on the combination of tinned caramel, whipped cream, coconut biscuits and peppermint crisp – cakes, ice cream sandwiches, fridge cakes – and I’ll probably come up with a few more creations to add to that, but in the meantime, this Caramel Peppermint Crisp Cake is my favourite! Layers of coconut sponge cake, light and creamy mousse made from tinned caramel, flecks of crushed up peppermint crisp and it’s all covered in more of all of that!
While I realise I might upset quite a few purists, not for the fact that I turned a tart into a cake, but that I use whipped cream in mine. Guys, we need to sit down and talk about that Orley Whip nonsense. It needs to stop. True friends don’t let friends eat Orley Whip. (Loophole: unless you’re a vegan friend, then, by all means, go ahead and get your fix).
I made this Caramel Peppermint Crisp Cake for the September issue of Essentials Magazine – they’ve given me a page in every issue called #KateBakes and they’ve been mad enough to basically let me loose and make whatever my heart desires! So this month, my heart desired a big fat decadent cake with a hint of local heritage and something that you can take to a braai. Because if you go to a bring ‘n braai and there’s no peppermint crisp tart, was it really a braai after all?