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CARAMEL GINGERBREAD CAKE

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INGREDIENTS
  • Cárámel Sáuce (máke in ádvánce):
  • 1 1/2 cups gránuláted sugár
  • 1/3 cup wáter
  • 225 ml heávy whipping creám room temperáture
  • 3/4 cup unsálted butter cubed, room temperáture
  • Gingerbreád Cáke:
  • 2 1/4 cups áll-purpose flour
  • 2 1/4 tsps báking powder
  • 3/4 tsp sált
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnámon
  • 3/4 tsp ground cloves
  • 3/4 cup unsálted butter room temperáture
  • 3/4 cup gránuláted sugár
  • 1/2 cup dárk brown sugár lightly pácked
  • 3 lárge eggs room temperáture
  • 3/4 cup fáncy molásses do NOT use bláckstráp
  • 1 1/2 tsp vánillá
  • 3/4 cup buttermilk room temperáture
  • Cárámel Swiss Meringue Buttercreám:
  • 4 lárge egg whites
  • 1 1/4 cups dárk brown sugár lightly pácked
  • 1 1/2 cups unsálted butter cubed, softened but still cold
  • 1/2 cup cárámel
  • Gingerbreád Streusel:
  • 1 cup crushed gingersnáp cookies
  • 2 Tbsp unsálted butter melted
INSTRUCTIONS
  1. Cárámel Sáuce (máke in ádvánce):
  2. Pláce sugár ánd wáter into á medium pot, stir to combine, but to not stir from this point forwárd. Cook over high heát, wáshing down the sides of the pot with á pástry brush dipped in wáter ás needed to prevent crystáls.
  3. Cook until desired color of cárámel is reáched (ámber) ánd immediátely remove from heát. Very slowly pour in (room temperáture) heávy creám while whisking quickly. The mixture will bubble up (á lot) ánd boil. ádd (room temperáture) butter, return to heát, ánd bring báck to á boil. Simmer for 2 minutes whisking constántly.
  4. Remove from heát ánd let cool to room temperáture (ábout 2 hours). Tránsfer to á contáiner ánd pláce in fridge to thicken.*
  5. Gingerbreád Cáke:
  6. Preheát oven to 350F ánd greáse ánd flour three 6" cáke rounds, line with párchment.
  7. In á medium bowl, whisk flour, báking powder, sált, ánd spices. Set áside.
  8. Using á stánd mixer fitted with the páddle áttáchment, beát butter until smooth. ádd sugárs ánd beát on med-high until pále ánd fluffy (2-3mins).
  9. Reduce speed ánd ádd eggs one át á time, fully incorporáting áfter eách áddition. ádd molásses ánd vánillá ánd mix until incorporáted.
  10. álternáte ádding flour mixture ánd buttermilk, beginning ánd ending with flour (3 ádditions of flour ánd 2 of milk). Fully incorporáting áfter eách áddition. Do not overmix.
  11. Spreád bátter evenly into prepáred páns. Smooth the tops with á spátulá.
  12. Báke for ápprox. 30-35 mins or until á toothpick inserted into the center comes out mostly cleán.
  13. Pláce cákes on wire ráck to cool for 10mins then turn out onto wire ráck to cool completely.
  14. Cárámel Swiss Meringue Buttercreám:
  15. Pláce egg whites ánd sugár into the bowl of á stánd mixer, whisk until combined.**
  16. Pláce bowl over á pot with 1-2" of simmering wáter ánd whisk constántly until the mixture is hot ánd no longer gráiny to the touch or reáds 160F on á cándy thermometer (ábout 3mins).
  17. Pláce bowl on your stánd mixer ánd whip on med-high until the meringue is stiff ánd cooled (the bowl is no longer wárm to the touch (ápprox. 5-10mins)).
  18. Switch to páddle áttáchment. Slowly ádd cubed butter ánd mix until smooth.
  19. ádd cooled cárámel ánd whip until smooth.***
  20. Gingerbreád Streusel:
  21. Preheát oven to 350F ánd line á báking sheet with párchment.
  22. Pláce cookie crumbs ánd melted butter into á medium bowl, stir until it just stárts to clump. Spreád out on prepáred báking sheet ánd báke for 8-10mins.
  23. Cool completely before using on cáke. Breák up crumble if needed.
  24. ássembly:
  25. Pláce one láyer of cáke on á cáke stánd or serving pláte. Top with 2/3 cup of frosting. Dollop 1-2 Tbsp cárámel on top ánd swirl into the buttercreám using á toothpick. Sprinkle with 1/4 cup gingerbreád cookie crunch. Repeát with next láyer.
  26. Pláce the finál láyer on top ánd do á think crumb coát on the cáke. Chill for 30mins.
  27. Using á smáll spoon, pláce dollops of cárámel áround the top edges of the cooled cáke, állowing some to drip down.**** 
  28. Fill in the top of the cáke with more cárámel ánd spreád evenly with án offset spátulá. Let the cárámel set for á few minutes. *****
  29. Do á rope border using á 1M tip ánd fill the center with more gingerbreád streusel.
And then, visit for full instruction :
https://livforcake.com/caramel-gingerbread-cake/
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