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Gingerbread Cake with Vanilla Ginger Cream and Caramel Popcorn

Last month I contributed with a delicious recipe to  Party Dress Magazine- Holiday Issue 2012. In case you missed  it here is the recap of what I made.
I wanted to make  a refined gingerbread cake, something that will amuse taste buds. Gingerbread is versed to be  mainly a Christmas tradition but  I’m convinced  it is fit for any occasion not just for the holidays.

Gingerbread Cake
with  Vanilla Ginger Cream  and Caramelized Popcorn
2 1/4 cups flour
1tbl cocoa
2tsp cinnamon
1 tsp ground ginger
1/2 tsp cardamom
1/4tsp cloves
1 3/4tsp baking soda
1/2tsp salt
3/4cup oil
2tbl melted butter
3/4 cup brown sugar
1/2cup honey
1/4cup mild molasses
2eggs
zest of one lemon
3/4cup boiling caramel  water( in a small sauce pan cook 3tbl
granulated sugar, stirring, until sugar melts and turns amber color, add  1 cup water at once, melted sugar will seize,
 stir until it melts)

  • Preheat oven to 350F
  •  Spray and line bottom and 2 larger sides of 2 loaf pans with
    parchment paper. You can also use  a 9
    inch square pan to make the cake if you don’t have loaf pans.
  •  In a large bowl, sift together, flour, cocoa, spices, baking
    soda and salt.
  •  In a medium bowl, whisk together oil, melted butter, brown
    sugar, honey, molasses, eggs and lemon zest, whisk until smooth.
  • Add wet ingredients into dry ingredients and whisk until
    combined.
  • Add boiling caramel water, whisk until batter is even
    consistency.
  • Pour batter into prepared pans.
    Bake for  60 minutes,
    or until a toothpick inserted in the center of the cake comes out clean.

    Once baked, let the cake cool in the pan on the cooling
    rack, for about an hour.

Vanilla Ginger  Cream
2 1/2 tsp gelatin
2 tbl cold water
1 package cream cheese, room temperature
3/4 cup heavy cream
1/2 cup sour cream
1tsp vanilla extract
1tbl candied ginger, finely chopped
1/2 cup to 3/4cup powdered sugar

  • In a small microwavable cup, add 2tbl cold water, sprinkle 2
    1/2tsp gelatin on top. Stir gently to moisten all the gelatin. Let bloom for 5
    minutes. 
  • In a small dish combine heavy cream and sour cream until
    smooth,set aside.
  • Microwave gelatin for 5 -10 second on high, until dissolved.
    Cool slightly to room temperature.
  • In a clean bowl of your mixer, beat the room temperature
    cream cheese, add powdered sugar and beat until smooth. Add dissolved and cooled
    down gelatin and continue beating. Add sour cream mixture and beat
    until thick and smooth. Fold in candied ginger.
  • Once the cake is cooled completely, you can fill it with the
    Vanilla Ginger Cream. 
  • If using loaf pans, unmold the  cakes from the pans. Slice the cake, so you
    have 3 layers from each loaf cake. Spread filling onto  bottom layer, gently place cake layer on the
    top, spread more filling and finish with the top cake layer, spread some
    filling on the top layer as well. Continue with remaining cake loaf.
  •  Let the cake set in the fridge for 3 hours, or overnight .
    Once set, trim the edges. Garnish just before serving with Gingerbread Caramel
    Popcorn(optional- RECIPE).

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