Whether it's Christmas or not, this is a kiler dessert.
Preheat oven to 180°C.
For the cake, grease and line bases of four 10 inch round springform cake tins. Whisk eggs, vanilla, lemon and sugar until light… 15 minutes. Sift flour, baking powder and cocoa then fold into egg mixture.
Melt butter and the mix in about 1/3 of batter, then mix that butter mixture into the remaining batter. Spread thinly in cake tins and cook for 8-10 minutes. Start second batch of batter while first is cooking. Make 8 layers for 10 inch cakes.
For the peppermint glass, in medium saucepan heat sugar, water and corn syrup and bring to the boil, cook continuously until it reaches 150C, then pour onto silicon mat to dry. Once try store in air tight place to avoid getting sticky.
For the peppermint buttercream, cook sugar and the water at 120C and pour over eggs and the yolks (lightly whisked with mixer), whisk until completely cold, then change mixer to paddle attachment, then add chilled butter cube at a time and then add remaining butter a cube at a time.
Once all add mix for 5 minutes, then add crème de menthe, crushed peppermint glass and blitzed choc pieces. Stack cake and ensure clean edges and place into fridge to cool.
For the ganache, bring cream to boil and pour over chocolate, let sit for 5 minutes and then whisk together, allow to cool.
For the peppermint glass, in medium saucepan heat sugar, water and corn syrup and bring to the boil, cook continuously until it reaches 150c, then pour half onto silicon mat to dry in round molds and shaped molds, for round mold remove mold and set toothpick to help them stand up.
Once try store in air tight place to avoid getting sticky.
With second half mix in cashew and then set on second silicon mate, once set blitz to small chunks.
To assemble, take cake out of fridge and pour over cooled ganache, then cover edges with cashew nut mix and place back into fridge.
Assemble chards on top of chare for presentation.
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