Dulce de leche gingerbread cake
spicy ginger cake with dulce de leche caramel frosting
Equipment
- stand mixer with balloon whisk attachment
Ingredients
For the sponge
- 220 grams unsalted butter softened
- 120 grams caster sugar
- 80 grams light muscavado sugar
- 50 grams dulce de leche
- 4 medium eggs
- 220 grams plain flour
- 2 tea spoons baking powder
- 1 tbsp ground ginger
- 1 tea spoon ground cinnamon
- 1/2 tea spoon ground all spice
- 40 grams chopped candied stem ginger
- 2 tbsp chopped stem ginger in syrup (or one piece of stem ginger in syrup and 1 tbsp syrup from the jar)
- 2 tbsp milk
Frosting
- 300 ml double cream
- 250 grams mascarpone
- 280 grams of dulce de leches
Instructions
- For the cake
- preheat the oven to 160c
- grease and line three 8 inch shallow cake pans with baking paper
- Add the softened butter in to the bowl of a stand mixer fitted with the balloon whisk attachment and beat at high speed for 2 minutes, scrape around the bowl with a spatula then add the caster sugar and muscavado sugar and beat again for 5 minutes.
- After 5 minutes, scrape the bowl again and add the dulce de leche and beat for 2 more minutes until pale and fluffy, then add the first egg, beat for 3 minutes, scrape the bowl and add the next egg, beat again for 3 minutes and scrape the bowl before adding the next egg. continue this beating and scraping process between each egg.
- Once all four eggs are added, scrape the bowl again, the mixture should be pale and fluffy.
- In another bowl mix the flour, baking powder, ground spices and a pinch of salt together, i do this with a whisk, but you can use a sieve also.
- fold the dry ingredients in using a spatula then, fold in the sliced candied stem ginger and the chopped ginger in syrup.
- lastly fold in the milk to loosen the batter and separate the mixture into the tins.
- Bake for 25 to 30 minutes until a knife inserted into the centre comes out clean
- let cool in the tins for 15 minutes, then gently remove tins and baking paper and leave to cool completely on a wire rack.
- Make gingerbread using the dough recipe below
- make the frosting by adding the cream in a bowl and whisking until soft peaks form, then add the mascapone and dulce de leche and whisk until thick
- Assemble the cake by adding the frosting to each layer and smoothing out then frosting the outside of the cake. (you can add more dulce de leches between the layers if you wish.)
- sprinkle some desiccated coconut for snow and and press on the gingerbread trees. then add the snow globe.