Gingerbread
CAKE
baranbakery.com
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Gingerbread cake with brown butter cream cheese frosting and toasted vanilla meringue.
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AP flour baking powder cinnamon ginger salt unsalted butter dark brown cane sugar vegetable oil eggs sour cream milk
Ingredients
cake
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unsalted butter cream cheese powdered sugar vanilla extract salt
FROSTING
MERINGUE
egg whites granulated sugar vanilla salt
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STEP 1:
Make the brown butter for the cream cheese frosting. Set aside to cool to room temperature.
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STEP 2:
Combine flour, baking powder, cinnamon, ginger & salt & set aside. Beat butter & brown sugar, add oil & beat.
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STEP 3:
Add eggs, one at time, beating between each egg. Add sour cream & mix until combined. Alternate adding milk & dry ingredients into batter.
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STEP 4:
Distribute the batter in 5 6” pans, bake at 350F for 35 min & flip the cakes over onto a tea towel & allow them to cool completely.
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STEP 5:
For frosting, beat the browned butter & cream cheese until pale & fluffy. Add powdered sugar & beat. Mix in vanilla extract & salt & beat.
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STEP 6:
Frost the layers with buttercream & refrigerate for 30 min before frosting the outside.
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STEP 7:
For the meringue, place egg whites & sugar in the aluminum bowl of a stand mixer, & over a double boiler, stir them until sugar is dissolved.
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STEP 8:
Remove from heat & beat until soft peaks form. Add vanilla & salt & continue to beat until stiff peaks form.
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STEP 9:
Cover the cake with meringue & use a spoon to make swirls. Use a kitchen blow torch to toast the meringue & decorate with gingerbread cookies.
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Click the link below for the full recipe!
baranbakery.com
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