GINGERBREAD LATTE FESTIVE WREATH CAKE
An irresistibly moist gingerbread-spiced cake, enriched with a delicate whisper of coffee for depth and warmth. Cloaked in a luscious vanilla mascarpone cream and crowned with frosted rosemary sprigs and jewel-like redcurrants, arranged in an opulent festive wreath. A showstopping centrepiece that brings elegance and decadence to your holiday table.
Makes 2 single layer 8 inch round cakes, or 1 double layered 8 inch cake.
INGREDIENTS – FOR 2 x 8 INCH ROUND CAKES
210g plain (all-purpose) flour
1 heaped tsp bicarbonate of soda
½ tsp baking powder
½ tsp salt
160ml buttermilk
130g golden caster sugar
130g light soft brown sugar
105ml sunflower oil
2 medium eggs
2tsp vanilla extract
160ml Espresso (you can make this as strong as you like – or top up with boiling water)
3 tsp ground ginger
1½ tsp cinnamon
½ tsp nutmeg
FOR THE MASCARPONE FROSTING
200g mascarpone
60g icing (powdered) sugar
240ml double (heavy) cream
10ml vanilla bean paste
HAZELNUT PRALINE
35g hazelnuts
75g caster sugar
FROSTED WREATH DECORATION
Several clean sprigs of rosemary
Redcurrants
Egg white
Granulated sugar
METHOD
Line the base and sides on 2 qty 8 inch round loose bottomed cake tins with non stick baking parchment. Preheat the oven to 170C fan (or equivalent)
Sieve together the flour, raising agents, spices and sugars.
In a separate bowl beat together the buttermilk, oil, eggs and espresso until smooth.
Pour the liquid over the dry ingredients and beat together until smooth and no lumps remain.
Divide the batter evenly between the two tins and bake in the oven for 30 minutes until risen, golden and the tops spring back when gently pressed. A skewer inserted should come out clean. Remove from the oven and place on a wire rack to cool for 10 minutes. Remove from the tin and chill before decorating.
FOR THE FROSTING
Whisk together the cream, icing sugar and vanilla until soft peaks form. Add the mascarpone and whisk on slow speed until it all comes together to the right consistency.
FOR THE HAZELNUT PRALINE
Place the blanched hazelnuts in a baking tray and roast in the same preheated oven for 15 minutes until browned and roasted. Remove from the oven. Tip onto a sheet of baking parchment.
Place the sugar in a non stick frying pan and heat until melted. Do not stir – simply shake and stir the pan periodically until all full melted and golden amber colour. Remove from the heat and pour the caramel over the hazelnuts. Leave to cool then break up and place in a small electric hand grinder and blitz until you have fine crumbs of hazelnut praline.
FOR THE DECORATION
Whisk the egg white until frothy. Place the sugar on a small plate.
Brush the clean sprigs of rosemary with the egg white froth using a pastry brush then roll in the sugar until fully coated.
Leave to dry on a sheet of baking parchment on a wire rack.
TO ASSEMBLE
Place the chilled cake on a cake board or plate. Spread the surface generously with the frosting and use a palette knife to create a finished swirl design.
Sprinkle the hazelnut praline around the edge then position the rosemary sprigs into the frosting to resemble a wreath. Stud the top with fresh redcurrants.
If you’re making a double layered cake, spread the first cake generously with the mascarpone cream and hazelnut praline, then place the second cake on top. Finish with the frosting and decoration as described above.
“Let’s bake holiday magic together!”