Description
A delightful dessert combining layers of smooth mousse, caramel, and crushed peppermint crisp chocolate, perfect for any occasion.
Ingredients
Scale
- 120g butter, softened
- 400g Natura Golden Caster Sugar
- 360g cake flour
- 1 1/2 tbsp baking powder
- 40g desiccated coconut, toasted
- Pinch of salt
- 3 large eggs
- 360ml coconut milk
- 2 tsp gelatine powdered (or 3 gelatine sheets)
- 3 tbsp water
- 2 x 400g tins condensed milk, boiled (or tinned caramel)
- 1 tsp vanilla
- 500ml cream, whipped to stiff peaks
- 400g peppermint crisp chocolate, crushed
- 200g coconut tea biscuits, crumbled
Instructions
- Preheat your oven to 170°C and line 3 x 20cm springform tins with baking paper.
- In a mixing bowl, beat the softened butter, caster sugar, flour, baking powder, desiccated coconut, and salt together on low speed until you achieve a sandy texture.
- In a jug, whisk the eggs and coconut milk together, then slowly add this mixture to the dry ingredients while the mixer runs to form a batter.
- Divide the cake batter evenly between the prepared tins. Bake in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean and the cakes are golden.
- Allow the cakes to cool a little in the tins before turning them out onto a cake rack. When cooled, level the tops by trimming.
- Place one cake layer back into one cleaned springform tin. To prepare the mousse, sprinkle the gelatine over the water and let it bloom.
- Microwave the gelatine in short bursts until melted, then mix in half of the boiled condensed milk. Add vanilla and a pinch of salt. Fold in the whipped cream until smooth.
- Spread the remaining caramel on top of the sponge. Pour half of the mousse on top and sprinkle with 1/3 of the crushed peppermint and biscuits. Add another layer of cake and repeat the process.
- Finish with a final cake layer and refrigerate for 2 hours or until set.
- To unmould, use a warm palette knife around the edges. Decorate with peppermint crisp shards, tennis biscuits, and caramel.
Notes
Serve chilled for the best texture and flavor. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cake, dessert, caramel, peppermint, festive treat