If you are new to my blog then this recipe is not typical of what you will usually find here. I try to keep the recipes simple BUT every once in a while I need to make something fabulous and this cake was a great place to start our holiday baking. I guess this cake is the gourmet part of the blog. Don't let the long list of ingredients deter you from making this absolutely delicious cake. I didn't have to buy one thing at the store because I already had every thing in my kitchen. When I visited NYC in October I bought myself the Wilton 5 piece layered cake set. The cake pans are about 8 inches round and 1 inch thick. This cake is small but very very tall.
I never make cakes anymore and my kids miss it. I want to start making a few more cakes in 2015 using this cake pan set. I like how small the cake rounds are. The tall cake just looks awesome for the kids. We can eat this cake, a family of 6, a bit easier than if I use regular round cake pans. It seems I was always throwing cake away--can you believe that--but I really did.
I found the original recipe over at Wicked Good Kitchen. She has all of the instructions for the Brandy Sauce and the Coconut Cream Whipped Topping. Below you will find my interpretation and the three components I used to make this awesome cake.
It requires time, I won't lie. I made this cake while I taught Isabella school. It worked out perfectly because I was already in the kitchen area and had time to bake and teach while Isabella did her work. I might even suggest that making the caramel sauce the day before will save you some time. It took almost an hour and a half for me to make it and to allow it to cool. The total time for the cake, sauce, whipped topping and assembly was about 2.5 hours. And you know what? I plan on spending that amount of time this week making it again--it was delicious!
This cake is a show stopper and one that will knock your socks off when you take your first bite. To cut the cake you might have to have Ninja Knife Skills but having a sharp knife and a spatula helps a lot. I used the spatula or another knife to hold up the cake and the second knife to cut the slice. The cake fell onto the spatula and I was able to transfer it to a large plate. If you have extra whipped topping or caramel sauce, you can drizzle more on the slices. To be honest--I used it all on my cake below--so next time I may save a bit for presenting the slices to my family.
The gingerbread cake is rich in flavor with the molasses and maple syrup. I wouldn't say the cake is super sweet (and I like that) but the caramel sauce and whipped topping balance nicely because they are sweet. Make adjustments according to your family's likes and sweet tooth.
Ingredients for the cake:
1 cup + 2 tablespoons (144 grams) arrowroot starch
To prepare the whipped topping:
To assemble the cake (finally, right?)
I use this brand of almonds to make my almond nut flour. I know they have the skins on and honestly this has not made any difference in my baking when I process the flour in my Vitamix. They are cheaper to buy in bulk too.