September 21, 2016

Gingerbread Cake, Caramelized Apples and Brown Butter frosting

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Soft Gingerbread Cake
180 g cake Flour
190 g Brown sugar
1 tsp Baking soda
1 tsp Salt
2 tsp Ground ginger
1/4 tsp Ground nutmeg
1 tsp Ground cinnamon
1/4 tsp Ground cloves
1 tsp Orange Zest
1 Egg
60 ml Vegtable oil
60 Unsalted butter
100 g Milk
60 g Orange Juice

 

1. Preheat oven to 325°F / 160°C . Grease and flour two round 5 x 3.5 inch / 12 x 9 cm cake pans or two round 6 inches cake pans.
2. In a medium bowl, whisk egg, milk, oil and orange juice just until lightly combined.
3. In the bowl of a stand mixer fitted with the flat beater mix the flour, sugar, spices, baking soda, orange zest and salt on low speed for 2 minutes. Add the butter and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 2 minutes until mixture look like wet sand. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the wet mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
5. Pour an equal portion of the batter into the prepared pans and smooth the surfaces evenly.
6. Bake 40-45 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
7. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool.

 

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Caramelized Apples
200 g Green apples peeled and sliced
50 g Brown sugar
30 g Unsalted butter
10 g Lemon juice
1/4 tsp Ground cinnamon

 

1. Melt butter in a small saucepan over medium heat.
2. Add apples, brown sugar, lemon juice and cinnamon.
3. Sauté until apples are brown and tender, about 10 minutes over high heat.
4.  Let cool at room temperature.

 

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Brown Butter Frosting
250 g Unsalted butter
150 g Powdered sugar
1/4 tsp Vanilla bean extract

 

1. Cook butter in a small saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.
2. Remove pan immediately from heat. Pour browned butter into a bowl and let cool for some minutes. Cover with plastic film and chill 1 hour or until butter is cool and begins to solidify.
3. In the bowl of a stand mixer fitted with the flat beater, beat browned butter until fluffy.
4. Add powdered sugar beat some minutes minutes starting on low and increasing to medium-high speed. If frosting is too soft chill some minutes before using in the cake.

 

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To Assemble and decorate Cake

1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). You can cut both cakes in half so you get 4 evenly layers.
2. Place the first layer on a cake board and using a pastry bag, spread an evenly layer of frosting around top, starting in the center of the cake, add some caramelized apples and repeat the process twice.
3. Spread  frosting all over the cake and then remove any excess with the icing smoother.
4. Use som leaves or flowers to decorate on top.
5. Enjoy.

 

 

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