GINGER CAKE

baranbakery.com

Ginger cake is layered with brown butter cream cheese frosting and covered in a toasted vanilla meringue.

AP flour baking powder cinnamon ginger kosher salt unsalted butter C&H dark brown cane sugar vegetable oil eggs sour cream milk

Ingredients

CAKE

unsalted butter cream cheese powdered sugar vanilla extract salt

egg whites granulated sugar vanilla salt

Ingredients

FROSTING

MERINGUE

STEP 1: Make the Brown Butter for the cream cheese frosting. Set Aside to cool to room temperature.

STEP 2: For the gingerbread cake, Combine the flour, baking powder, cinnamon, ginger and salt in a bowl and set aside.

STEP 3: Whisk butter and brown sugar for a minute. Add oil and beat. Then add eggs one at a time, beating for a minute after each.

STEP 4: Add sour cream and mix. Then, alternate adding milk and the dry ingredients. Begin and end with the dry ingredients.

STEP 5: Distribute the batter evenly among five 6 inch prepared cake pans. Bake for 35 min at 350F. Flip them onto a tea towel and allow to cool.

STEP 6: For the brown butter cream cheese frosting, beat the browned butter and cream cheese until pale. Add powdered sugar and beat for 5 min.

STEP 7: Mix in vanilla extract and salt and beat. Frost the layers with buttercream and refrigerate the cake for 30 min before frosting the outside.

STEP 8: For the vanilla meringue, place the egg whites and sugar in the aluminum bowl of a stand mixer. Boil ½ cup water and reduce to low heat.

STEP 9: Allow the water to simmer. Place the bowl with the egg whites over the sauce pan, creating a double boiler. Stir until sugar is dissolved.

STEP 10: Remove from heat and beat on high until soft peaks form. Add vanilla and salt and continue to beat until stiff peaks form.

STEP 11: Cover the cake with meringue. Use a spoon to make swirls and  a kitchen blow torch to toast the meringue. Decorate with gingerbread cookies.

Click the link below for the full recipe!

baranbakery.com