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Ginger Crunch Cake With Strawberry Sauce

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs April 1995 1 Servings

INGREDIENTS

1 c Pecans, toasted and chopped
fine
1/2 c Gingersnap cookie crumbs
from about eight
2-inch gingersnaps
1/2 c Firmly packed light brown
sugar
1/2 Stick unsalted butter
melted 1/4 cup
1 3/4 c All-purpose flour
3/4 t Baking soda
3/4 t Ground ginger
3/4 t Cinnamon
3/4 t Salt
3/4 c Unsulfured molasses
2/3 c Buttermilk
1/3 c Granulated sugar
3/4 Stick unsalted butter
softened 6
tablespoons
1 Egg, beaten lightly
3 c Well-chilled heavy cream
1 t Vanilla
4 T Granulated sugar
1 pt Strawberries
1 T Fresh lemon juice
Garnish: strawberries, with
leaves and
blossoms if desired
not recommended
for eating

INSTRUCTIONS

Preheat oven to 350F. Grease three 8- by 2-inch cake pans.  For crunch
topping:  In a small bowl combine crunch topping ingredients, stirring
until  combined. Divide topping among pans and press evenly onto
bottom.  For ginger cake:  In a large bowl whisk together flour, baking
soda, ginger, cinnamon,  and salt. Add remaining ginger cake
ingredients and with an electric  mixer beat on high speed 2 minutes.
Carefully spread batter over  crunch topping in pans and bake in upper
and lower thirds of oven,  switching position of pans in oven halfway
through baking, 20  minutes, or until a tester inserted in center of
each layer comes out  clean.  Immediately invert cake layers onto racks
lined with wax paper and  cool completely. Cake layers may be made 2
weeks ahead and frozen,  wrapped separately in plastic wrap. Thaw
layers in refrigerator  before proceeding with recipe.  In a chilled
bowl with chilled beaters of an electric mixer beat 2  cups cream with
vanilla and 2 tablespoons granulated sugar until it  just holds stiff
peaks.  Cake Assembly:  Arrange 1 cake layer, crunch side up, on a cake
plate and spread with  a heaping cup whipped cream. Repeat with another
cake layer and  another heaping cup whipped cream and top with third
cake layer,  crunch side up. Leaving top plain, spread remaining
whipped cream on  side of cake to coat (a final coating will be added
later). Chill  cake, covered loosely with plastic wrap, at least 4
hours (to  facilitate slicing) and up to 24.  Hull strawberries and
slice half of them. In a bowl with a potato  masher mash sliced berries
with lemon juice and remaining 2  tablespoons granulated sugar. In a
food processor puree remaining  berries and strain through a fine sieve
into bowl with mashed berry  mixture. Sauce may be made 1 day ahead and
chilled, covered.  In a chilled bowl with chilled beaters of an
electric mixer, beat  remaining cup cream until it just holds stiff
peaks and spread  decoratively on side of cake. Arrange some whole
strawberries on top  of cake and garnish plate with additional whole
strawberries.  Serve cake with strawberry sauce.  Makes 1 Cake.
Gourmet April 1995  Converted by MC_Buster.  Per serving: 3897 Calories
(kcal); 203g Total Fat; (45% calories from  fat); 48g Protein; 491g
Carbohydrate; 503mg Cholesterol; 3237mg  Sodium Food Exchanges: 12 1/2
Grain(Starch); 1 1/2 Lean Meat; 0  Vegetable; 1 1/2 Fruit; 39 Fat; 18
Other Carbohydrates  Converted by MM_Buster v2.0n.

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