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Gingerbread Cake with Brown Butter Cream Cheese Frosting
Dessert

Gingerbread Cake with Brown Butter Cream Cheese Frosting

1 u 30 minVoor 12Nutri-Score D€€
van @eatatmaudes2 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • all-purpose flourGranen240 g
  • baking sodaVoorraadkast5 g
  • ground gingerKruiden en specerijen1,5 g
  • ground cinnamonKruiden en specerijen2,5 g
  • ground clovesKruiden en specerijen500 mg
  • ground allspiceKruiden en specerijen500 mg
  • saltKruiden en specerijen1,5 g
  • extra virgin olive oilVoorraadkast120 g
  • light brown sugarVoorraadkast100 g
  • egg (large)Zuivel1 stuk
  • egg yolkZuivel1 stuk
  • molassesVoorraadkast340 g
  • buttermilkZuivel240 ml
  • unsalted butter (softened, divided)Zuivel120 g
  • cream cheese (very soft)Zuivel225 g
  • powdered sugarVoorraadkast280 g
  • vanilla paste or extractVoorraadkast5 ml
  • milkZuivel15 ml
  • cranberries (fresh, for topping)Groente en fruit40 g
  • rosemary (small sprigs, for topping)Groente en fruit3 stukken

per portie

Voedingswaarden

283kcal

Koolhydraten
40 g
Eiwitten
4 g
Vetten
12 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Taartvorm ×3
  • Mengkom ×2
  • Garde
  • Steelpan
  • Handmixer

stap voor stap

Bereiding

  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.
    Stap 1

  2. Mix the dry ingredients

    • In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice and salt.
    • Set aside.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 8
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