Peppermint crisp cake recipe for a fresh take on a South African favourite
This peppermint crisp cake turns a familiar South African fridge tart into a layered bake, with caramel, peppermint chocolate and coconut biscuits in every slice.
The peppermint crisp cake recipe offers a modern twist on the beloved South African dessert. This version begins with a vanilla cake instead of the traditional biscuit base. After baking, the cake is divided into layers and topped with caramel icing, caramel dessert, and crushed peppermint chocolate. While it involves more steps than the fridge tart, the result is a visually striking cake that preserves the signature flavors.
To prepare, preheat the oven to 180°C and line a large tray with baking paper. Mix softened butter with sugar until light and fluffy, then gradually incorporate eggs, vanilla, and cake flour to create the batter. Pour into the prepared tray and bake for about 30 minutes, or until a skewer comes out clean. Allow the cake to cool completely before assembling.
For the icing, whip the remaining butter and combine with icing sugar and caramel dessert. Crush peppermint chocolate and fold it into the icing. Cut the cooled cake into rounds and assemble by layering cake, caramel, and chocolate in a circular pattern. Top with remaining icing, chocolate, and mini coconut biscuits. Remember to let the cake cool completely before cutting to maintain its layers.
Written by urgent.news from IOL's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
