Put 1 cup caster sugar and 2 tb water in a small saucepan over a high
heat. Stir until sugar is wet. Cook for 5 minutes or until amber.
Plunge into a bowl of iced water.
Dip a wooden spoon into toffee; when it runs off the spoon and doesn't
drip, drizzle toffee on a sheet of baking paper in parallel lines,
crisscross, circles, or your own shape. Set aside for 5 minutes to
allow toffee to set, then remove from paper.
Cake:
Grease a 12" (20 cm) 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 2" (5 cm) above tin.
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.
Combine peach iced tea flavoured cordial and Frangelico in a large
jug.
Pour 1/3rd of the peach cordial mixture into a shallow dish. Dip
1/3rd 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.
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 tb of the cocoa. Dollop 1/2 cup of the
custard on top.
Repeat previous two steps, 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.
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.
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.
