Categories
 30Mins Prep Time |
 40Mins Cook Time |
 Moderate Skill Level |
people
Ingredients
Gingerbread Cake
- 170 grams Unsalted butter
- ½ cup Pure cream
- 200 milliliters Whole milk
- 2 Eggs
- 140 grams Light muscavado sugar
- 125 milliliters golden syrup
- 3-4 centimeters Fresh ginger
- 370 grams Plain Flour
- 1 ½ teaspoons Baking soda
- 2 teaspoons Ginger
- 2 teaspoons Cinnamon
- 1 ½ teaspoons Cloves
- 1 teaspoon Cardamom
- Pinch of salt
Salted Caramel Sauce
- 250 milliliters Pure cream
- 250 grams Caster Sugar
- 50 grams Unsalted butter Coarsely chopped
- 1-2 teaspoon Sea salt flakes
Salted Caramel Swiss Meringue Buttercream
- 6 Eggs
- 270 grams Caster Sugar
- 375 grams Unsalted butter
- 5-6 tablespoons Salted Caramel Sauce
Cooking Instructions
- Preheat oven to 180°C (160°C fan-forced) and grease or line two 15cm (6”) cake tins with greaseproof paper.
- Melt butter in a small saucepan, add milk and cream and stir over low heat until smooth. Do not allow to boil. Set aside.
- Place eggs and sugar in free-standing mixer with paddle attachment and beat on medium speed until pale (approximately 3-5 mins).
- Add golden syrup to eggs and sugar, then grated ginger, and continue to mix until smooth.
- Sift flour, baking soda, spices and salt together in a large bowl.
- Add 1/3 of the flour mixture to eggs and sugar mixture, and mix on low speed until smooth, then add 1/3 of the butter mixture. Continue to alternate between adding the dry and wet ingredients into the batter and mix on low speed until smooth. Scrape the bowl with a spatula between each addition and take care not to overbeat.
- Divide batter evenly between cake tins, weighing the tins using a kitchen scale to ensure equal volume.
- Bake in pre-heated oven for approximately 40-45 minutes, or until a cake tester comes out clean.
- Heat cream in a small saucepan over low-medium heat until hot and steamy, then remove from heat while caramelising sugar as below.
- Melt 1/3 of the caster sugar in a medium saucepan over low-medium heat.
- Continue adding the sugar over the melted sugar in small additions, until all the sugar has melted and you have achieved a dark, amber colour.
- Remove the pan of melted sugar from the heat and quickly stir in butter and cream, mixing thoroughly and taking great care not to burn yourself.
- Return the pan to the heat and keep mixing until the sugar, cream and butter are mixed through.
- Add salt to taste, then leave to cool to room temperature.
- Place egg whites and caster sugar in heatproof bowl over small saucepan of simmering water, ensuring the base of the bowl does not touch the water.
- Allow the sugar to dissolve, whisking intermittently, heating to 65°C to ensure egg whites are pasteurised.
- Allow mixture to cool to room temperature, then whisk in free-standing mixer until white, glossy, soft meringue peaks form.
- Very slowly add small 1cm cubes of softened butter, then salted caramel sauce to taste, and continue whisking until buttercream is light and fluffy.