GENOISE FOR GINGERBREAD TOWN-SQUARE CAKE
Genoise is a classic European sponge cake that relies on whipped eggs for volume. The cake is often used in petits fours and roulades; its texture is a perfect counterpoint to the crisp meringue layers in the Gingerbread Town-Square Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch square cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Line bottom with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
- Whisk together eggs and sugar in a large heatproof bowl. Set bowl over a pan of simmering water, and whisk until mixture is warm and sugar has dissolved, about 3 minutes.
- With a standing mixer fitted with the whisk attachment, beat egg mixture on high speed until pale and very thick, about 12 minutes. Beat in vanilla. Sift flour and salt over mixture in 3 additions, folding gently with a spatula. When almost incorporated, pour melted butter down side of bowl, and gently fold until completely incorporated.
- Gently pour mixture into prepared pan. Bake until a toothpick inserted into center of cake comes out clean and top springs back when lightly touched, 30 to 35 minutes. Let cool completely in pan on a wire rack.
- Invert cake onto rack, and remove parchment. Using a serrated knife, cut cake horizontally into 3 layers.
CHOCOLATE GINGERBREAD SQUARES
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield About 36 squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled).
- Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely.
- Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes.
- Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour.
- Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula.
GINGERBREAD TOWN-SQUARE CAKE
As far as gingerbread houses go, this one is admittedly a bit of a time investment-but if you're wanting a headturner that will also taste delicious, then this one certainly breaks the mold! Because of the gingerbread-flavored Dacquoise that is placed in the center (which is a layer cake made from crisp sheets of nut-flavored meringue and smooth buttercream), this is a house you can actually slice into like a cake and eat. As the finishing touch to this confectionery masterpiece, delightfully-decorated gingerbread townhouses are lined up around the edges to create the feel of a quaint European city.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Place 1 meringue layer on a cake stand, and spread 1 1/2 cups buttercream over its surface. Top with a slice of genoise. Brush genoise with one-third of the syrup. Spread 1 1/2 cups buttercream over genoise. Repeat layering 2 more times. Spread enough buttercream over sides of cake to fill in any spaces between layers and create a smooth surface. Refrigerate cake for at least 8 hours (preferably overnight).
- Just before serving, spread frosting over cake, smoothing sides and creating peaks on top to resemble snowdrifts. Sprinkle top with sanding sugar. Gently press 3 cookies onto each side of cake, using 1 of each shape per side and alternating molasses and honey gingerbread. Serve immediately.
GINGERBREAD STREUSEL CAKE
A nice quick dessert for a small family. This can be served either warm or cold. Serve topped with vanilla ice cream or frozen yogurt.
Provided by PaulaG
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray a 9-inch square pan with nonstick cooking spray and set aside.
- In a small bowl, combine ingredients for streusel, except butter; mixing well.
- Cut in butter until mixture resembles coarse crumbs; set aside.
- In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
- Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
- Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
- Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
- Cut into squares.
SEVEN-MINUTE FROSTING FOR GINGERBREAD TOWN-SQUARE CAKE
Use this to make our Gingerbread Town-Square Cake. This frosting sets quickly, so make it just before you're ready to use it.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 8 cups
Number Of Ingredients 4
Steps:
- Bring 1 1/2 cups sugar, the corn syrup, and water to a boil, stirring until sugar has dissolved. Clip a candy thermometer to side of pan. Continue to cook, without stirring but washing down sides of pan with a wet pastry brush to prevent crystals from forming, until mixture reaches 230 degrees, about 5 minutes. Remove from heat.
- Meanwhile, with a standing mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar, 1 tablespoon at a time.
- Reduce speed to medium-low, and pour syrup in a slow, steady stream down side of bowl. Raise speed to high, and beat until thick, shiny, and cooled, about 7 minutes. Use immediately.
GINGERBREAD CAKE
"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.
Nutrition Facts : Calories 241 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 150mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
UPSIDE-DOWN GINGERBREAD WITH CRANBERRIES AND PINEAPPLE
This cake reminds me of "Little Women," because it makes me feel old-fashioned and cozy with the ginger smell. My daughter enjoyed it very much and my husband said he likes it better than regular pineapple upside-down cake.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees.
- In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
- Spread in bottom of ungreased 8 or 9inch square pan.
- (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
- Arrange pineapple, cranberries, and nuts over sugar mixture.
- In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
- Add all remaining gingerbread ingredients and blend well.
- Pour batter evenly over pineapple, cranberries, and nuts.
- Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
- Serve warm with whipped cream.
Nutrition Facts : Calories 398.8, Fat 18.3, SaturatedFat 10.1, Cholesterol 64.2, Sodium 289.1, Carbohydrate 57.7, Fiber 1.5, Sugar 38.1, Protein 3.2
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