For those of you who will eat caramel/dulce de leche straight out of the can, here is another way to enjoy your favourite sweet.
A few days ago I celebrated my 29th birthday. Next year it will be the big three oh and I’ve decided to spoil myself by going on a trip to the Far East which I’ve been saving up for the past few months. Fingers crossed it will happen!
Anyway, back to celebrating. Since it was a weekday, the day itself was a bit dull but we more than made up for it over the weekend by eating a tonne of smoked salmon, crab, prawns, champagne and lots of sweets.
What you see here was my birthday “cake”. Or should I say tart? At 36 weeks pregnant the last thing I wanted to do was stand in the kitchen for a few hours to churn out a cake. Understandably, I took the easy way out and made this instead which took just 10 minutes with very satisfying results.
This will be the first recipe on Greedy Gourmet where I actually use brand name ingredients. Obtaining caramel isn’t a problem for most people and the mint chocolate I’m referring to can more or less be easily substituted for a different brand. The problem comes with the biscuits. Tennis biscuits are well loved by all South Africans and expat shops always have stock. Here are your three options:
Buy Tennis Biscuits from a South African shop
I know in London there are quite a few of these shops and am sure in American, Australian and New Zealand cities you will also find them. The other alternative is to buy them online.
Find and alternative square biscuit
Try as I might I haven’t seen a square biscuit on a British shop shelf yet. I’d loved to be proved wrong! Tennis biscuits contain desiccated coconut which gives them that special flavour but don’t be afraid to play with other flavours, e.g. ginger.
Make your own
Bake your own favourite thin biscuits, e.g. Shrewsbury, and cut them square.
Of course you can use rectangular biscuits; they’ll just be a bit trickier to use when you need to cut them in half.
This delightful concoction is so easy and fun to make you can even get the children involved during the school holidays. They will love you. Mark my words.
Download and/or print the recipe! Click HERE.
Caramel & Biscuit Cake
Preparation Time: 10 mins – Cooking Time: 1 hr
- 2 packets Tennis Biscuits, about 400g (14 oz)
- 1 tin (400g/14 oz) caramel
- 100g (3 oz) Cadbury’s Mint Crisp [optional]
- Imagine you are building a brick wall. Essentially the cake consists of two different layers.
- Level A: Place three biscuits next to each other. Slather with caramel and grate some chocolate over it.
- Level B: Place half a biscuit on each end on top of the caramel, and the other two in the middle. Cover with caramel and grate some chocolate on top.
- Now continue with A, then B, then A, etc. I ended up with 9 levels in total.
- When you are done, cover the cake with the leftover caramel.
- Place the cake in the fridge overnight and enjoy the next day.
- You don’t need so many biscuits but the excess is for backup in case you break some when cutting them in half.
- Tennis biscuits are square, coconut biscuits from South Africa. Feel free to experiment with other varieties.
- Cadbury’s Mint Crisp is the brand I use but there are other alternatives out there – just remember the mint should be crystalised, not simply just mint-flavoured chocolate.