Soft Gingerbread Cake

gingerbread cake

Soft Gingerbread Cake. The perfect comfort food.

In Germany, growing up, my mom would make a fresh cake from scratch every weekend. Lately, I’ve been craving nice and easy quickly-mixed-up cakes for coffee in the afternoon. After a couple fancy cakes, I whipped up this quick and easy gingerbread cake yesterday. Today, it’s already half gone…

Soft Gingerbread Cake

(Adapted from Bo Friberg’s The Professional Pastry Chef, 2nd Edition)

225g brown sugar
3 eggs
225g bread flour
1 tbsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cardamom
1/2 tsp salt
170g melted butter
70g heavy whipping cream
80g milk

I whipped the brown sugar and the eggs in the bowl of my stand mixer for several minutes, using a jacket bowl with hot tap water. In the meantime, I mixed the dry ingredients together in a bowl and whisked them together really well. Then I put the butter, cream, and milk together in a mixing bowl and heated everything together in the microwave on medium heat for 2 minutes and whisked butter and cream together.

In the meantime, the egg-and-sugar mixture was light and fluffy, so I added the dry ingredients and quickly mixed them in: Stir the ingredients together on 3 until the dry ingredients are almost vanished from the surface, then quickly turn the mixer up to 10 for several seconds until a smooth batter forms. Turn the mixer off and add the butter-and-cream mixture in the same way.

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