Ingredients
• Cooking oil spray, to grease
• 2 x 250g blocks cream cheese, chopped, softened
• 1⁄2 cup icing sugar mixture
• 2 tsp ground ginger
• 300ml thickened cream
• 11⁄4 cups peach iced tea flavoured cordial
• 1⁄3 cup Frangelico (hazelnut liqueur)
• 500g packet savoiardi sponge finger biscuits
• 1⁄2 cup thick caramel sauce
• 200g pfeffernüsse biscuits
• 1 Tbsp cocoa powder
• 1 cup double thick vanilla custard
• 2 Tbsp caster sugar
• 2 large peaches, stoned, cut into wedges
• 1⁄4 cup caramel topping, to drizzle
• Toffee web, to decorate
Method
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Grease a 20cm springform cake tin with cooking oil spray. Line base with square of baking paper, allowing edges to overhang. Assemble the tin closed, then line sides with baking paper so paper extends 5cm above tin.
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Put cream cheese, icing sugar mixture and ginger in the bowl of an electric mixer and beat on medium speed, using paddle attachment, for 3 minutes or until smooth. Add cream and beat again on medium, scraping down sides after 2 minutes, for 4 minutes or until smooth. Set aside.
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Combine peach iced tea flavoured cordial and Frangelico in a large jug.
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Pour 1⁄3 of the peach cordial mixture into a shallow dish. Dip 1⁄3 of the savoiardi biscuits into liquid, one at a time, arranging snugly in a single layer in the base of prepared tin. Break biscuits to completely fill base.
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Spread 1 cup of the cream cheese mixture over the biscuit layer. Dollop on 1⁄4 cup of the caramel sauce. Crumble 4 pfeffernüsse over the top. Dust with 1⁄2 Tbsp of the cocoa. Dollop 1⁄2 cup of the custard on top.
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Repeat Steps 4 and 5, layering soaked savoiardi biscuits, cream cheese mixture, caramel, pfeffernüsse, cocoa and custard, finishing with a layer of cream cheese mixture. Chill in fridge for at least 1 hour, or overnight if time permits.
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Just before serving, heat a chargrill pan over a high heat. Put caster sugar on a dinner plate. Press cut sides of peaches in sugar to coat. Cook peach wedges in batches, cut side down, for 5 seconds each side or until golden. Set aside on an oven or plastic tray to cool.
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Remove cake from tin and put on cake stand. Top with remaining pfeffernüsse then peaches, drizzle with caramel topping and decorate with toffee web. Serve immediately.
