Dulce de leche gingerbread snow globe cake

I baked this dulce de leche ginger cake with dulce de leche frosting, and made it look like a snow globe for Christmas.

The sponge is so light and fluffy unlike traditional dense gingerbread cakes.

Though I love traditional gingerbread, i find it quite heavy for a layer cake like this.

This post is a part of a paid collaboration with Waitrose and Partners. All thoughts and opinions are my own.

I made some gingerbread trees to decorate it (see tutorial below). I used some gold lustre spray from Waitrose to create the little stars.

The dulce de leche was from Waitrose too. It was so delicious, i thought it would be perfect with this spicy ginger cake.

I used it in the cake and the frosting and the sweet caramel like flavour works so well with these christmassy flavours.

The spicy flavours in the sponge come from a combination of ground spices, as well as some finely chopped candied stem ginger and some stem ginger in syrup.

I love using a mix of those two in my ginger cakes as they have so much flavour.

As i was using the dulce de leche i decided not to use treacle like i would for a normal gingerbread cake, so its a lot lighter and fluffier.

Jump to Recipe

I made a snow globe cake years ago with an edible gelatin snow globe, but this time i decided to buy a dome to use as it was easier.

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Dulce de leche ginger cake

To make the stars for this cake i piped some white chocolate onto some baking paper and sprayed on the gold lustre spray before it dried.

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Before you bake the dulce de leche ginger cake

Some tips for you

• A spatula is your best friend when you bake a cake, scrape the bowl often so everything is well combined
• Use a balloon whisk with your stand mixer to make the sponge full of air
• Don’t bake this cake in a hurry, Take your time!. Whisk the mixture well, i wait at least 3 to 5 minutes between adding each egg while the whisk is beating at high speed, Then i scrape the bowl before adding the next one and start whisking again.
• Fold in the flour by hand with a spatula, whisking in the flour can build up gluten making it tough so fold in gently.
• mix together the dry ingredients in a bowl first before adding, this way the baking powder will be evenly mixed.
• Make sure the butter and eggs are at room temperature.
• I bake my cakes at 160c rather than 180c/350f as they rise evenly with a flat top.
• I don’t like buttercream so i use mascarpone with my cakes, you can you butter if you like.
• The dulce de leche is used as the sweetener in the frosting, you can add more of less depending on your taste.
• Slice the candied ginger into very small chunks.

To make the trees

The trees are really simple yet effective. With only little skill level required to make them, they elevate this cake into the show stopper it is.

Make the dough as directed above.

Preheat the oven to 180c 350f

Sprinkle some flour onto some baking paper and place the dough on it.

Dust some more flour over the dough, then place some paper on top and roll out thinly between the two sheets.

Using a sharp knife, cut the dough into triangles. Make them different sizes.

Use the knife to cut slits each side so it looks like tree branches. (see photos below)

When cutting the slits, you can drag the knife slightly so it pulls the dough.

Roll out small strands of the dough off cuts and stick onto the top to look like branches.

Place on a baking tray

Bake for 8 to 10 minutes depending on size.

Let cool on a wire rack.

Dust with icing sugar and using your hands or a small brush rub it into the indentations.

Step by step

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The sliced dulce de leches ginger cake

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