Best Gingerbread Town Square Cake Recipes
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.
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.
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.
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