Peppermint Crisp Cake

Peppermint Crisp Cake

This pudding is one of my favourite South African puddings. This cake is the best on the next day.

Serves 8 – 10
Preparation time 45 minutes
Fridge time overnight

Crust

Ingredients

  • 140 g (150 ml) melted butter
  • 400 g Tennis biscuits


Filling

Ingredients

  • 20 ml gelatin
  • 2 x 360 g cans of caramel
  • 2 x 250 g cream cheese
  • 3 x 150 g (450 g) large Peppermint Crisp slabs chocolate
  • 500 ml whipped cream


On top

Ingredients

  • 100 g milk chocolate
  • 100 ml cream
  • the rest of the 50 g Peppermint Crisp chocolate
  • shop bought waffle biscuits for garnish


Crust Preheat oven to 160 °C. Line the bottom and the sides of a 23 cm springform cake tin with baking paper. Chop biscuits very fine in food processor. Place biscuit crumbs in mixing bowl. Add melted butter to biscuit crumbs and mix well. Place mixture in lined cake tin and press firmly down on bottom and on the sides. Place in oven and bake for 10 minutes. Take out of oven and let it cool.

Filling Cover gelatin with cold water and stir well until a spongy consistency. Place bowl with gelatin over a bowl with hot water. Let is stand until mixture is melted. Place caramel and cream cheese in a bowl of electric mixer. Beat until smooth. Chop 400 g of Peppermint Crisp chocolate (keep 50 g for garnish on top of the cake) until fine in food processor. Add chopped chocolate to caramel mixture and mix well with a wooden spoon. Fold in whipped cream and pour in cake tin. Place in fridge – preferably let it stand over night.

On top Brake milk chocolate in blocks. Heat cream to just before boiling and pour cream over the chocolate. Let it stand for 1 minute and stir mixture until melted. Stir every now and then until the chocolate is cold and thick. Take the cake out of the fridge and take out of cake tin. Pour chocolate sauce over. Chop the rest of the Peppermint Crisp rough or brake in pieces. Sprinkle on-top of the cake and garnish with waffle biscuits. Keep in the fridge.

PEPPERMINT CRISP KOEK
Hierdie nagereg is een van my gunsteling Suid-Afrikaanse nageregte. Die koek is op sy heel beste die volgende dag.

Genoeg vir  8 – 10
Voorbereidingstyd 45 minute
Yskas tyd oornag

Kors

Bestanddele

  • 140 g (150 ml) botter, gesmelt
  • 400 g Tennis beskuitjies


Vulsel

Bestanddele

  • 20 ml gelatien
  • 2 x 360 g blikke karamel
  • 2 x 250 g houers roomkaas
  • 3 x 150 g (450 g) groot Peppermint Crisp slabs sjokolade
  • 500 ml room, styfgeklop


Vir bo-op

Bestanddele


  • 100 g melksjokolade
  • 100 ml room
  • die orige 50 g Peppermint Crisp sjokolade
  • winkel wafelkoekies, vir versiering


Kors Verhit oond tot 160 °C. Voer die bodem en kant van‘n 23 cm losboom koekpan uit met bakpapier. Kap koekies baie fyn en voedselverwerker. Gooi uit in mengbak. Voeg gesmelte botter by en meng goed. Gooi mengsel in uitgevoerde koekpan en druk stewig vas onder in bodem en die kant van die koekpan. Plaas in oond en bak vir 10 minute. Haal uit en laat afkoel.

Vulsel Bedek gelatien met koue water en roer tot goed gemeng en sponserig. Plaas bakkie met gelatien spons in groter bak met gekookte water. Laat staan tot gesmelt. Plaas karamel en roomkaas in mengbak van elektriese menger. Meng tot glad. Kap 400 g van die Peppermint Crips sjokolade (hou die orige 50 g vir versiering bo-op die koek) fyn in voedselverwerker. Voeg gekapte sjokolade sjokolade by karamel mengsel en meng goed met houtlepepel. Vou geklopte room in en gooi in afgekoelde koekpan. Plaas in yskas – verkieslik oornag tot gestol.

Vir bo-op Breek melksjokolade in blokkies. Verhit room tot net voor kookpunt en gooi oor sjokolade. Laat staan vir 1 minuut en roer dan die mengsel tot gesmelt. Roer so elke nou en dan tot sjokolade koud is en verdik het. Haal koek uit yskas en haal uit koekpan. Gooi sjokoladesous oor. Kap die orige Peppermint Crisp grof of beek in stukke. Sprinkel bo-op koek en versier met wafelkoekies. Hou in yskas.

 

 

 

 

 

 

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