Gingerbread Mille Feuille
This is a most interesting and elaborate dessert and it works really well for a dinner party or festive treat.
4 people
55 minutes
15 minutes
Ingredients
- 2 tsp Baking Powder
- 2 dstspn Black Treacle
- 1 tsp Cloves ground
- 4 large Fresh Egg
- 2 dstspn Irish Whiskey
- 300 ml Milk
- 350 g Plain Flour
- 350 g SuperValu Brown Sugar
- 225 g SuperValu Butter
- 2 tsp SuperValu Cinnamon ground
- 4 tsp SuperValu Fresh Ginger ground
Butter cream
-
225
g
SuperValu Butter
-
450
g
SuperValu Icing Sugar
-
1
-
SuperValu Orange
grated and juiced
Method
- Grease and line two 8 inch round cake tins.
- Meanwhile sieve the flour, baking powder and spices together.
- Melt the butter and add the melted butter to the eggs, treacle and brown sugar and the milk.
- Make a well in the dry ingredients and pour in the egg and treacle mixture and mix until a smooth batter has been achieved.
- Divide the mixture between the two cake tins and transfer to the oven
- Bake for 45-55 minutes at 180C/350F/Gas Mark 4 until a skewer inserted in the centre comes out clean.
- When the cakes are cool split each cake into three equal pieces.
To make butter icing
- Add the softened butter and icing sugar to the machine and beat until light and fluffy.
- You should leave this to beat for approximately 8-10 minutes.
- Add in the orange zest and juice and mix well to ensure it is sufficiently incorporated.
- Spread some of the orange butter cream onto each layer of the ginger sponges and stack on top of each other.
- Pipe some of the orange butter cream on the top and decorate with some crystallised ginger and crystallised orange zest.
