Ginger and Pecan Cake
Ginger and Pecan Cake is really an attractive cake option for special days.
This cake can be a good and delicious wedding anniversary cake.
If you want to try new cake this is perfect for you!
People generally prefer chocolate or vanilla cakes; but if you try Ginger and Pecan Cake you will certainly love it.
Materials That You Need For Ginger and Pecan Cake
For Preparation of Cake
375g (13oz) unsalted butter, softened
375g (13oz) soft light brown sugar
6 large free-range eggs, beaten
150g (5oz) pecans, toasted and chopped
300g (10oz) self-raising flour
1tsp baking powder
50g (2oz) stem ginger in syrup, chopped, plus 2tbsp syrup
For Preparation of Filling
500ml (18fl oz) crème fraîche
3-4tbsp golden rum, to taste
3-4tbsp icing sugar, to taste
For Preparation of Salted Caramel Topping
300g (10oz) dulce de leche
Juice of ½ lemon
1tsp sea salt, roughly crushed
Preparation of Ginger and Pecan Cake
Pre heat oven to 170C. Take 3 20cm sandwich tins grease the bottom and line with cooking paper.
Take butter and sugar in a bowl and mix together to obtain creamy texture. Gradually add eggs into this mixture and then mix with pecans, flour, baking powder, and ginger with syrup.
Pour this mixture into 3 sandwich tins equally. Bake them for 30 minutes to obtain risen and springy form. After baking, take them from the oven and leave it to cooling for 2 minutes. Then remove from the tins and allow completely cooling.
For prepare filling; whisk crème fraîche, golden rum and icing sugar until the mixture becomes soft peak forms. Chill the mixture.
For preparation of topping, mix dulce de leche, lemon juice and sea salt.
Take the first cake on service plate and spread crème fraîche, then place second cake over. Spread remaining crème fraîche. Finally place the last cake and spread dulce de leche on the top of cake.
Ginger and Pecan Cake, bon appetit.