Description
Enjoy a delightful Mini Vanilla Orange Gingerbread Cream Cake. This cake features moist gingerbread layers, zesty orange cream cheese frosting, and a decadent white chocolate drip.
Ingredients
Scale
- 3 large eggs (room temperature)
- 250 g all-purpose flour
- 125 g light muscovado sugar
- 115 g caster sugar
- 140 g unsalted butter (room temperature)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 180 g sour cream (room temperature)
- 75 g molasses
- 1 + ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- orange zest
- 35 g all purpose flour
- 150 g granulated sugar
- 280 g whole milk
- ¼ teaspoon salt
- 250 g unsalted butter (room temperature)
- 75 g cream cheese (room temperature)
- zest of one orange
- 75 g good quality white chocolate
- 35 g heavy cream
- 1 BATCH MERINGUE KISSES
Instructions
- Preheat your oven to 160°C (325°F). Grease and line three 6 inch (15 cm) round cake tins with parchment paper.
- Sift together flour, baking powder, spices, and salt in a bowl. Whisk to combine.
- Combine sour cream and vanilla extract in a measuring jug.
- Cream butter, orange zest, and sugars until pale and fluffy (approx. 3 min).
- Add eggs one at a time, mixing well after each addition. Mix in molasses.
- Alternate adding dry and wet ingredients, starting and ending with dry ingredients.
- Divide batter among the tins and bake for 22-25 minutes.
- Cool cakes for 10-15 minutes on a wire rack before removing from pans.
- Combine flour, sugar, salt, and milk in a saucepan. Cook over medium-high heat until thickened.
- Cover the pudding base with cling film and cool to room temperature.
- Beat butter until pale and fluffy. Add pudding spoonful by spoonful. Mix in cream cheese, orange juice and zest, and vanilla extract.
- Pour warm cream over chopped chocolate. Stir until smooth.
- Level the tops of your cakes if needed.
- Put some buttercream to stop the cake from moving around.
- Spread frosting over each cake layer.
- Frost the sides of the cake and smooth with a cake scraper.
- Chill the cake for 30 minutes to 1 hour.
- Pour white chocolate ganache in the middle of your cake, then slowly push it towards the ends.
- Decorate with meringues, candied orange peel, and gingerbread men.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust baking time based on your oven.
- Chill the cake well before adding the chocolate drip.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg