Caramel Peppermint Crisp Cake

Instructions
1 Prepare the Cake: Preheat your oven to 170°C (340°F). Line 3 x 20cm springform tins with baking paper. In a large mixing bowl, beat together the softened butter, Natura golden caster sugar, cake flour, baking powder, toasted desiccated coconut, and a pinch of salt on a low speed until the mixture reaches a sandy texture.
2 Make the Batter: In a separate jug, whisk together the eggs and coconut milk. Slowly add this mixture to the dry ingredients while the mixer is running, and continue mixing until a smooth batter forms.
3 Bake the Cake Layers: Divide the batter evenly between the prepared springform tins. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean, and the cakes have turned a golden color. Allow the cakes to cool slightly in their tins before turning them out onto a cake rack to cool completely. Once cool, trim the tops of the cakes to level them out.
4 Prepare the Mousse Filling: In a small bowl, sprinkle the gelatine over the water and let it bloom for a few minutes. Microwave in short bursts until just melted. Stir in half a tin of the boiled condensed milk (or your tinned caramel), followed by vanilla extract and a pinch of salt. Mix well until combined.
5 Whip the Cream: In a separate bowl, whip the cream to stiff peaks, and then gently fold it into the caramel mixture until no streaks remain.
6 Assemble the Cake: Place one of the cake layers back into one of the cleaned springform tins. Spread a layer of caramel on top, then pour half of the mousse over the caramel. Sprinkle 1/3 of the crushed peppermint crisp and crumbled coconut tea biscuits over the mousse. Top with the second cake layer, and repeat the process with the remaining caramel, mousse, peppermint crisp, and biscuits.
7 Refrigerate the Cake: Finish by placing the final cake layer on top and refrigerate the assembled cake for at least 2 hours, or until the mousse is fully set.
8 Unmould & Decorate: To unmould the cake, run a warm palette knife around the edges of the springform pan. Once the cake is free, decorate with peppermint crisp shards, tennis biscuits, and a drizzle of caramel to create a stunning finish.
9 Serve and Enjoy: Slice and serve this decadent Caramel Peppermint Crisp Cake, and prepare to indulge in every delightful bite. The combination of rich caramel, light mousse, and the refreshing crunch of peppermint is sure to leave everyone craving more.
Pro Tips:
• Make-Ahead Option: This cake can be made ahead and stored in the refrigerator overnight for an even richer flavor and a more set mousse.
• Tinned Caramel Shortcut: If you’re short on time, tinned caramel can be used instead of boiling condensed milk, saving you a step without sacrificing flavor.
• Decorating: For extra flair, top the cake with whipped cream or more crumbled peppermint crisp for an added texture contrast.
Caramel Peppermint Crisp Cake is a dream dessert for any occasion, from festive holidays to family celebrations. Its layers of creamy mousse, luscious caramel, and zesty peppermint will make every bite a memorable one. Enjoy!