Gingerbread Ermine Cake
From slsrecipes.com
1 hr10 slices
Two-layer spiced gingerbread cake with silky ermine frosting made from cooked flour-milk paste beaten into butter.
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| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease two 8-inch round cake pans and line bottoms with parchment paper | ||||||
| 310 g all-purpose flour | Whisk together dry ingredients | Layer cakes with frosting, frost top & sides | Garnish, chill 1 hr, serve | |||
| 1 1/2 teaspoons baking soda | ||||||
| 2 teaspoons ground ginger | ||||||
| 1 1/2 teaspoons ground cinnamon | ||||||
| 1/2 teaspoon ground cloves | ||||||
| 1/4 teaspoon nutmeg | ||||||
| 1/2 teaspoon salt | ||||||
| 115 g unsalted butter, softened | Cream butter & brown sugar, 3 min | Beat in egg, molasses & buttermilk | ||||
| 100 g packed dark brown sugar | ||||||
| 1 large egg | ||||||
| 240 ml molasses | ||||||
| 240 ml buttermilk, room temperature | ||||||
| 2 baked gingerbread cake layers | Divide batter between pans, bake 350°F / 175°C, 30–35 min | Cool cakes completely in pans | ||||
| 240 ml whole milk | Cook milk, sugar & flour, 5 min until thick | Cool milk paste to room temperature | Beat butter until creamy, add milk paste | Stir in vanilla extract | ||
| 100 g granulated sugar | ||||||
| 40 g all-purpose flour | ||||||
| 230 g unsalted butter, softened | ||||||
| 1 teaspoon vanilla extract | ||||||
| ground cinnamon or fresh rosemary (for garnish) | ||||||
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