East West Ginger Cake With Cardamom Cream Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly flour three 8-inch round cake pans.
• Whisk together the flour, baking powder, ground ginger and salt in medium bowl.
• Mix together the buttermilk, maple syrup and vanilla in a small bowl.
• Beat the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 4 minutes. Add the grated ginger and then the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Gradually add the dry and wet ingredients, alternating, starting and ending with the dry ingredients. Mix until just combined, being careful not to over mix.
• Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Let the cakes cool in the pans for 10 to 15 minutes, and then remove to a wire rack to finish cooling.
• For the maple buttercream: Beat the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until combined. Add the maple syrup and beat until smooth.
• To assemble: Place one cake onto a serving plate or cake stand and fill the center with 1/2 cup of the cherry jam. Add the buttercream to a pastry bag or re-sealable bag with the corner snipped off and pipe it around outside of the jam to seal the jam in the center of the cake. Top with another cake and the remaining 1/2 cup cherry jam and pipe to seal. Top with the last cake. Crumb coat and frost the cake with the remaining frosting. Refrigerate until the frosting is set, about 20 minutes.
• Put the ganache into a squeeze bottle and drip it down the edge of the cake. Squeeze a small amount on top of the cake and spread to cover (or leave the top uncovered). Stick chocolate shards into the top of the cake and scatter chocolate malt balls about the top. Sprinkle with edible glitter.
• Place the chips into a heat resistant bowl (glass or metal).
• Warm the heavy whipping cream in a saucepan over medium-high heat until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it's just starting to boil, pour it into your bowl of chips and let sit for 1 minute. Then whisk it together until it's uniform in consistency and there are no bits of chips left on your whisk. Cool the ganache at room temperature for about 30 minutes (or until the ganache itself is room temperature).

Steps:

• In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.

Steps:

• Preheat the oven to moderately slow (325 degrees F.) Sift together the flour, baking soda, baking powder, and spices onto a piece of wax paper and set aside. Cream together the butter, shortening and sugar until fluffy-light. Add the molasses and cream well; beat in the eggs yolks, 1 at a time. Combine the Madeira and the milk. Add the sifted dry ingredients to the creamed mixture alternately with the combined liquids, beginning and ending with the dry ingredients. Beat the egg whites to soft peaks and fold gently into the batter but thoroughly.
• Pour the batter into a well-greased and floured 10-inch tube pan and bake about 1 hour and 15 minutes or until the cake beings to pull from the sides of the pan and feels springy to the touch. Cool the cake right-side up in its pan on a wire rack 10 minutes; loosen with a spatula then the cake out of the rack, remove the pan, and cool to room temperature before cutting. Serve plain, or frost if you like with your favorite butter cream to which you have added about 1 tablespoon of Madeira wine and 2 to 3 tablespoons of chopped preserved ginger.