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Instructions:
1. Preheat the oven to 350oF (175oC) and grease a cake pan.
2. For spicy gingerbread: In a bowl, mix the flour, the chemical yeast, sodium bicarbonate, the spices and the salt. In another bowl, beat the butter and brown sugar until it is a slight and frothy consistency. Add the molasses and the egg, then incorporate the dry ingredients alternately with the milk. Pour the dough into the mould and cook for 30-35 minutes. Allow to cool.
3. 3. For caramelised apples: Melt the butter in a frying pan over medium heat. Add the apples, sugar and cinnamon. Cook until the apples are soft and slightly caramelised. Allow to cool.
4. For caramel mousse: In a saucepan, heat the sugar and water over medium heat, stirring until the sugar is dissolved. Increase the heat and allow the mixture to boil without stirring until the mixture turns into an amber colour. Remove from the heat and add the thick cream and vanilla stirring vigorously. Allow to cool.
5. Climb the cake by alternating layers of gingerbread, caramel apples and caramel mousse. Refrigerate for at least 2 hours before serving.
Preparation time: 45 minutes - Cooking time: 30-35 minutes - total time: about 3 hours - Portions: 8 persons
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