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McKenzies Foods logo Recipe photo of Gingerbread Layer Cake
Serves
10
Prep
40
mins
Cooking
50
mins
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Home » Recipes » Christmas Baking » Gingerbread Layer Cake

Gingerbread Layer Cake

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Directions
Step 1

Pre-heat oven to 180°C (160°C fan-forced). Grease and line the base and sides of 2 x 20cm cake pans.

Step 2

Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until pale and creamy. Add eggs one at a time until well incorporated.

Step 3

Fold in the flour, baking powder, bi-carb and spices, alternately with the milk, until the batter is smooth and well combined. Pour between the prepared pans and bake for 45-50 minutes until golden and an inserted skewer comes out clean. Allow to cool, before removing to a wire rack to cool completely. Once cooled, cut each cake in half, to form four layers.

Step 4

For the cream, beat cream with electric beaters until soft peaks form. Add mascarpone, icing sugar and cinnamon, mixing until well combined and mixture has thickened. Refrigerate until required.

Step 5

For the balls, place biscuits in a food processor, pulsing until fine crumbs. Remove to a mixing bowl and stir in the coconut, condensed milk and cinnamon. Mix until well combined. Roll tablespoons of mixture into balls and toss in extra coconut.

Step 6

For assembly, place one layer of cake onto a serving plate, spread with ¼ of the cinnamon cream, top with another layer of cake, continuing until all layers are stacked. Finishing the top with a more decorative swirl of cinnamon cream. Arrange rosemary sprigs upside down into cake and decorate with cinnamon balls. Sprinkle rosemary with extra icing sugar. Serve.

Tips

  • Add some finely chopped glace ginger to the ball mixture before rolling or to the cinnamon cream for that extra ginger kick.
  • Save remaining balls for morning or afternoon tea. These will keep for 1 week in an airtight container in the fridge.

Ingredients
  • 250g butter, diced and softened
  • 1 1/4 cups caster sugar
  • 2/3 cup golden syrup
  • 4 extra large eggs
  • 2 3/4 cups plain flour
  • 2 tsp McKenzie's Baking Powder
  • 1 tsp McKenzie's Bi-Carb Soda
  • 2 tsp McKenzie's Ground Ginger
  • 1 tsp McKenzie's Mixed Spice
  • 1 1/3 cups warm milk
  • Cinnamon Cream
  • 300ml thickened cream
  • 200g mascarpone
  • 1/4 cup icing sugar mixture, sifted
  • 1 tsp McKenzie's Ground Cinnamon
  • Coconut Balls
  • 250g plain sweet biscuits
  • 3/4 cup McKenzie's Fine Desiccated Coconut
  • 395g can condensed milk
  • 1 tsp McKenzie's Ground Cinnamon
  • Extra, for rolling McKenzie's Fine Desiccated Coconut
  • Rosemary sprigs, for decoration

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Related Products


  • McKenzie's Baking Powder 125g

  • McKenzie's Bi-Carb Soda 1kg

  • McKenzie's Fine Desiccated Coconut 250g

  • McKenzie's Mixed Spice 40g

  • McKenzie's Ground Cinnamon 40g

  • McKenzie's Ground Ginger 40g

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