Recipe for South African Peppermint Fridge Cake
Mat Hartley’s recipe for this classic and decadent South African dessert – the perfect way to end a braai, or any other meal…
This peppermint fridge cake tastes pretty awesome, and takes on a different twist as it doesn’t use the tennis biscuits as a base, but rather mixes them all together.
Obviously this is not the full version, but it is so it’s quick (and simple) and should take around 10 minutes.
Peppermint Fridge Cake
Course: DessertCuisine: South AfricaDifficulty: Easy
Prep time
10
minutes
Cooking timeminutes
Resting time
30
Servings
6
Total time
40
minutes
Ingredients
-
1 pack of Tennis biscuits
-
4 Peppermint Crisp bars
-
1 can caramel
-
300 ml double cream
Method
- Whip the cream in a bowl.
- Crush the tennis biscuits in a closed packet (or however you want to do it, but not too much).
- Add the caramel to the cream, and just mix together.
- Grate three of the Peppermint Crisp bars. Add the tennis biscuits and peppermint crisp to the caramel mix, stirring with a spoon (you don’t want to crush the biscuits any more).
- Lastly, grate the last Peppermint Crisp bar and then place the ingredients into a serving bowl and throw the peppermint crisp over the top.
- Throw it in the fridge for at least half an hour (but we all know the braai will take a lot longer than that) then serve up and enjoy!
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