This Layered Gingerbread Cake with Salted Caramel Sauce is the ultimate festive season recipe, plus WIN a Classic Roasting Pan from Scanpan South Africa!

There is nothing better than this time of year. Everyone is wrapping up last minute business and starting to slow down into holiday mode! Aaah it’s literally the best time of the year

Layered Gingerbread Cake with Salted Caramel Sauce
Layered Gingerbread Cake with Salted Caramel Sauce


For the Gingerbread Cake:
2 1/2 Cups Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
2 1/2 tsp Cinnamon
1 tsp Cloves
2 tsp Ground Ginger
1 Cup Butter (softened)
1 Cup Brown Sugar
3/4 Cup White Sugar
1 Cup Golden Syrup
2 tsp Vanilla Essence
1 Cup Buttermilk
4 Eggs
For the Italian Meringue Buttercream
Whites from 10 Eggs
1/2 Cup Water
1 1/2 Cup Sugar
1 tsp Vanilla
500g Butter (cold)
For the Salted Caramel Sauce
1 Cup Sugar
6 Tbsp Butter
1/2 Cup Cream
1 tsp Salt
2 tsp Vanilla Essence


For the Gingerbread Cake
Preheat the oven to 180ºC and line 4 20cm round cake tins with baking paper and spray them with non-stick spray.
In a bowl, whisk together the spices, salt, baking powder and flour.
Meanwhile, beat the butter until lighter in colour and smooth.
Add both sugars and continue to beat until light and fluffy.
Lower the speed and add the eggs one at a time and mix until completely incorporated.
Then add the golden syrup, vanilla essence and continue mixing, scraping down the sides of the mixing bowl every now and then.
Add 1/2 of the flour mixture, then add the buttermilk and mix well.
Add the remaining flour mixture and mix until just incorporated.
Divide the mixture between the four cake tins and bake for 25min or until a fork inserted comes out clean.
Allow cakes to cool on wire rack.
For the Italian Meringue Buttercream
Place the water and sugar in a saucepan and bring to a boil.
Meanwhile, place the egg whites in a bowl and whisk until frothy.
Once the sugar has reached about 220ºC remove it from the heat.
Slowly pour the sugar mixture into the egg whites while the mixer is on high speed (it will probably double in volume).
Keep the mixer on high speed until the meringue has reached room temperature (hold your hand against the mixing bowl to feel).
Once the temperature has lowered, add the butter bit by bit and continue mixing.
Once all the butter has been added, add the vanilla and continue mixing until you have achieved our desired consistency.
For the Salted Caramel Sauce
Place the sugar in a saucepan over medium heat, stirring often (ensuring it doesn't burn).
Once the sugar has melted and turned a brown amber colour add the butter.
Whisk in the butter for about 2-3min,
Very slowly drizzle in the cream (be careful not to burn yourself it will splatter).
Allow the mixture to boil for 1-2min then remove it from the heat.
Stir in the vanilla essence and salt.
To assemble the cake
Place one layer of the gingerbread cake on your favourite cake stand, spread some buttercream onto the layer and top with layer 2 of the gingerbread cake.
Continue the process until you have a beautiful 4 layered cake.
Place the cake in the fridge for 30min to set the layers.
Spread the remaining buttercream on top and around the cake, scraping off the excess buttercream with a palette knife.
Place the cake in the fridge again for at least 30min.
Once cooled, slowly pour the salted caramel sauce on top of the cake allowing it to run off the sides.
Top with fresh rosemary.

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