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Gingerbread Cake with Brown Butter Cream Cheese Frosting
Dessert

Gingerbread Cake with Brown Butter Cream Cheese Frosting

1 h 30Pour 12Nutri-Score D€€
par @eatatmaudes2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • all-purpose flourCéréales240 g
  • baking sodaÉpicerie5 g
  • ground gingerÉpices1,5 g
  • ground cinnamonÉpices2,5 g
  • ground clovesÉpices500 milligrammes
  • ground allspiceÉpices500 milligrammes
  • saltÉpices1,5 g
  • extra virgin olive oilÉpicerie120 g
  • light brown sugarÉpicerie100 g
  • egg (large)Produits laitiers1 morceau
  • egg yolkProduits laitiers1 morceau
  • molassesÉpicerie340 g
  • buttermilkProduits laitiers240 ml
  • unsalted butter (softened, divided)Produits laitiers120 g
  • cream cheese (very soft)Produits laitiers225 g
  • powdered sugarÉpicerie280 g
  • vanilla paste or extractÉpicerie5 ml
  • milkProduits laitiers15 ml
  • cranberries (fresh, for topping)Fruits et légumes40 g
  • rosemary (small sprigs, for topping)Fruits et légumes3 morceaux

par portion

Nutrition

283kcal

Glucides
40 g
Protéines
4 g
Lipides
12 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Moule à gâteau ×3
  • Saladier ×2
  • Fouet
  • Casserole
  • Batteur électrique

pas à pas

Préparation

  1. Preheat and prepare the pans

    • Preheat the oven to 325 °F (165 °C).
    • Grease the bottoms and sides of three 6-inch pans and line the bottoms with parchment paper.
    Étape 1

  2. Mix the dry ingredients

    • In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice and salt.
    • Set aside.
    Étape 2

  3. Mix the wet ingredients

    • In a large bowl, whisk the olive oil and brown sugar.
    • Add the egg and egg yolk and mix again.
    • Add the molasses and mix gently.
    Étape 3

  4. Combine and divide the batter

    • Gradually add the dry ingredients, alternating with the buttermilk.
    • Mix gently until all the dry ingredients are fully incorporated.
    • Divide the batter evenly between the three pans.
    Étape 4

  5. Bake the cakes

    • Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
    • Let the cakes cool for at least 1–2 hours.
    Étape 5

  6. Brown the butter

    • Add the stick of butter to a saucepan and cook over low/medium heat.
    • Cook until the butter foams and smells warm and nutty.
    • Immediately remove from the heat and pour into a heatproof bowl.
    • Add the extra tablespoon of softened butter, mix well and let cool completely.
    Étape 6

  7. Make the frosting

    • Add the softened cream cheese to the cooled brown butter and beat with a hand mixer until smooth.
    • Add the powdered sugar, vanilla and milk.
    • Mix until you reach the desired consistency.
    Étape 7

  8. Frost and decorate the cake

    • Run a sharp knife along the sides of the pans and turn the cakes out onto a flat surface.
    • Place one layer on a plate or cake stand and top with frosting; repeat with the remaining layers.
    • Top with cranberries and sprigs of rosemary.
    Étape 8
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