Gingerbread Mille Feuille

Gingerbread Mille Feuille 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


  • 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


  1. Grease and line two 8 inch round cake tins.
  2. Meanwhile sieve the flour, baking powder and spices together.
  3. Melt the butter and add the melted butter to the eggs, treacle and brown sugar and the milk.
  4. Make a well in the dry ingredients and pour in the egg and treacle mixture and mix until a smooth batter has been achieved.
  5. Divide the mixture between the two cake tins and transfer to the oven
  6. Bake for 45-55 minutes at 180C/350F/Gas Mark 4 until a skewer inserted in the centre comes out clean.
  7. When the cakes are cool split each cake into three equal pieces.

To make butter icing

  1. Add the softened butter and icing sugar to the machine and beat until light and fluffy.
  2. You should leave this to beat for approximately 8-10 minutes.
  3. Add in the orange zest and juice and mix well to ensure it is sufficiently incorporated.
  4. Spread some of the orange butter cream onto each layer of the ginger sponges and stack on top of each other.
  5. Pipe some of the orange butter cream on the top and decorate with some crystallised ginger and crystallised orange zest.
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