Gingerbread Roulade With Caramel And Glaceed Fruits Recipes

GINGERBREAD CARAMELS

Steps:

• Line bottom and sides of an 8 or 9-inch square baking pan with parchment paper, then lightly oil parchment. (Related: Kitchen Tip: Lining Pans with Parchment)
• Bring cream and butter to a simmer in a small saucepan, then remove from heat and set aside.
• Pre-measure the spices and salt out into a small bowl. Pre-measure the vanilla into another small bowl. You will need to access these ingredients very quickly at the end of the recipe.
• Combine the sugar, molasses, and water in a 4 to 5-quart heavy saucepan over medium high heat.
• Boil, without stirring but gently swirling pan, until all of the sugar has dissolved and the mixture is a deep amber color.
• Turn heat to low. Carefully stir in cream mixture (mixture will bubble up).
• Return heat to medium to medium-high and simmer, stirring frequently, until caramel temperature registers no higher than 248°F on thermometer, 10 to 15 minutes.
• Turn off the heat and immediately whisk in the vanilla, salt and spices. Pour into baking pan.
• Once the mixture has cooled slightly but is still tacky to the touch, sprinkle the tops very lightly with additional sea salt, if desired.
• Then, allow the caramels to completely cool before cutting.
• Remove caramels from pan and cut into 1 inch pieces.

GLACEED FRUITS

Steps:

• Line large baking sheet with foil. Wipe fruits clean. Insert 1 skewer halfway into each fruit (excluding grape clusters).
• Combine sugar and water in heavy medium 4-inch-deep saucepan. Stir over medium-low heat until sugar dissolves. Add corn syrup and ginger. Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush. Attach candy thermometer to saucepan. Boil without stirring until syrup is golden amber color and candy thermometer registers 340°F, swirling pan occasionally, about 20 minutes. Remove pan from heat.
• Holding skewer, carefully dip 1 fruit into hot caramel, coating completely. Hold fruit over pan, allowing some of excess caramel to drip off. Place fruit, still on skewer, on foil-lined sheet. Repeat dipping with remaining fruits and caramel. Hook stem end of each grape cluster in tines of fork; dip into caramel to coat. Place on prepared sheet. If necessary, carefully tilt pan to submerge fruits in caramel. (Can be prepared ahead. Cranberries, strawberries and orange segments can stand at room temperature up to 6 hours. Kumquats, dried apricots and grape clusters can be refrigerated uncovered overnight.)

GINGERBREAD ROULADE WITH CARAMEL AND GLACEED FRUITS

Steps:

• For cake:
• Preheat oven to 350°F. Butter 15 1/2x10 1/2x1-inch baking sheet. Line with waxed paper; butter and flour paper.
• Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in melted butter, molasses and vanilla. Sift flour, baking powder, spices and salt over yolk mixture; fold in gently. Using clean dry beaters, beat whites and cream of tartar in another large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions. Spread batter evenly in prepared sheet.
• Bake cake until tester inserted into center of cake comes out clean, about 15 minutes. Cut around baking sheet sides to loosen cake. Lay kitchen towel on work surface; dust with powdered sugar. Turn cake out onto towel; peel off paper. Brush cake with brandy. Starting at 1 long side, roll up warm cake together with towel jelly-roll style. Cool cake in towel.
• For filling:
• Beat all ingredients in medium bowl until stiff peaks form. Unroll cake. Spread with filling. Roll up cake only (not towel). Place seam side down on long platter and refrigerate.
• For frosting:
• Stir brown sugar and cream in heavy small saucepan over medium-low heat until sugar dissolves and mixture simmers. Place in freezer until cold, about 15 minutes. Beat butter, powdered sugar and spices in medium bowl until fluffy. Beat in cold brown sugar mixture. Spread frosting all over cake. Chill until set, at least 2 hours. (Can be made 2 days ahead. Cover; chill.)
• For caramel:
• Stir sugar, water and corn syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing pan sides with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, swirling pan occasionally, about 5 minutes. Using teaspoon and working quickly, drizzle caramel over cake. (Can be prepared 6 hours ahead; chill.)
• Serve cake with fruits, if desired.

GINGERBREAD ROULADE CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 10 1/2-by-15 1/2-inch baking sheet with parchment paper so it fits the bottom snuggly. Butter and flour the parchment and the sides of the baking sheet.
• Whisk together the flour, baking powder, cinnamon, ginger, pepper, allspice and 1/2 teaspoon salt in a large bowl and set aside.
• Beat the egg yolks and 3/4 cup granulated sugar with an electric mixer on medium-high speed in a large bowl until the mixture is thick and falls into heavy ribbons when the beaters are lifted, about 5 minutes. Beat in the melted butter, molasses and vanilla. Sift the spiced flour mixture into the egg yolk mixture and use a rubber spatula to gently fold together until just incorporated.
• Rinse the egg beaters and beat the egg whites and remaining pinch salt with an electric mixer on medium-high speed in a large bowl until frothy. Add the remaining 1 tablespoon granulated sugar and continue to beat until soft peaks form.
• Fold one-third of the whipped egg whites into the cake batter to loosen it up a bit. Then gently fold in the remaining whipped egg whites until just combined. Pour the cake batter into the prepared baking sheet and spread it out in an even layer. Bake until the middle of the cake springs back when pressed, 12 to 15 minutes.
• To roll up or train the cake: While the cake is still hot, use a knife to cut around the sides of the baking sheet to release the cake. Dust the cake with confectioners' sugar. Spread a large clean kitchen towel (preferably not terrycloth or microfiber) over the top of the cake. Quickly invert the baking sheet onto the towel. Tap the bottom of the baking sheet and slowly lift up; the cake should release and be positioned squarely on the towel. Carefully peel away the parchment paper, making sure not to tear the cake. Trim away any rough edges if desired. Then, while the cake is still warm and starting at the long side of the cake, roll it up into a tight log, taking the towel with it. Let the cake cool completely, rolled up just like this, about 30 minutes.
• For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth. Add the confectioners' sugar, lemon juice, vanilla and salt and beat until thick and smooth. Set aside 2 tablespoons of the filling.
• To fill and roll the cake: Unroll the cooled cake and spread the filling over the top in an even layer. Then roll the cake back up (without the towel this time) and put it seam-side down on a serving platter. Dip each gum drop in some of the reserved filling and evenly space them down the center of the roulade. Dust the cake with more confectioners' sugar. Slice and serve.