Peppermint Crisp Cake
Ingredients
Makes 1 x 20cm round cake
Prep Time: 20 minutes
Cooking Time: 1 hour minutes
Prep Time: 20 minutes
Cooking Time: 1 hour minutes
180g butter, softened
180g castor sugar
3 large eggs
1 tsp vanilla extract
260ml Amasi or buttermilk
240g Cake flour, sifted
10ml baking powder
10ml bicarbonate of soda
1 tin caramel treat
100g peppermint crisp, crushed
250g cream cheese, room temperature
1 tsp vanilla extract
Sifted icing sugar to taste
Instructions
Preheat oven to 180c. Prepare a cake tin.
Whip butter and castor sugar until light and fluffy. Beat in eggs, one at a time then stir in amasi and vanilla.
Sift flour, baking powder and bicarb then mix into the wet ingredients until fully combined.
Spoon 1/3 batter into cake tin, then dollop 1/4 of the caramel treat on as well as 1/4 of the peppermint crisp.
Continue to layer another third of the batter, then another 1/4 of the caramel and 1/4 of the peppermint crisp, ending with the remaining 1/3 of cake batter.
Use a skewer to run through the batter to swirl the caramel between the layers of batter.
Level the top of the cake, then bake for 50- 60 minutes or until the cake is cooked through and golden.
The cake is baked when it springs back when lightly pressed or when a skewer inserted comes out clean with no wet batter.
Leave cake to cool in the tin for 5 minutes before turning out and leaving to cool completely.
Whisk cream cheese, remaining caramel treat and vanilla until smooth & creamy.
Add icing sugar to adjust sweetness as desired.
Spread topping onto the cooled cake, then decorate with crushed peppermint crisp.
Whip butter and castor sugar until light and fluffy. Beat in eggs, one at a time then stir in amasi and vanilla.
Sift flour, baking powder and bicarb then mix into the wet ingredients until fully combined.
Spoon 1/3 batter into cake tin, then dollop 1/4 of the caramel treat on as well as 1/4 of the peppermint crisp.
Continue to layer another third of the batter, then another 1/4 of the caramel and 1/4 of the peppermint crisp, ending with the remaining 1/3 of cake batter.
Use a skewer to run through the batter to swirl the caramel between the layers of batter.
Level the top of the cake, then bake for 50- 60 minutes or until the cake is cooked through and golden.
The cake is baked when it springs back when lightly pressed or when a skewer inserted comes out clean with no wet batter.
Leave cake to cool in the tin for 5 minutes before turning out and leaving to cool completely.
Whisk cream cheese, remaining caramel treat and vanilla until smooth & creamy.
Add icing sugar to adjust sweetness as desired.
Spread topping onto the cooled cake, then decorate with crushed peppermint crisp.