Gingerbread Cream Cake
Source of Recipe
Internet
List of Ingredients
1/3 cup butter
1 cup molasses
1 egg, unbeaten
1-1/4 cup flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ginger powder
1 tsp cinnamon powder
1/4 tsp ground cloves
1/2 cup milk
FILLING
1 Tbsp gelatine
1/4 cup cold water
1 cup milk
1 cup sugar
dash of salt
2 Tbsp corn starch
1 egg, well beaten
1/2 tsp vanilla extract
1/2 cup finely chopped apricots
Recipe
CAKE:
Cream together butter and molasses; add unbeaten egg; blend
well; add sifted dry ingredients alternately with milk; beat until
smooth.
Pour batter into sprayed 9" round cake pan or springform. Bake
at 350F for 40 minutes. When cool, remove from pan; split in half.
Put together with the following filling:
FILLING:
Soak gelatine in cold water for 10 min. Heat milk to
scalding in top of double boiler (or med. saucepan
set into large saucepan). Stir in mixture of sugar,
salt & corn starch; cook in top of double boiler until
mixture begins to thicken. Add vanilla extract and
apricot to beaten egg, then add to the mixture in
the double boiler. When slightly thickened, stir in
gelatine until dissolved.
Chill until mixture jells (around 1-1/4 hour). When
filling is firm enough, spread between layers of
gingerbread. If desired, top with whipped topping.
Serves 6-8.
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