Gingerbread Torte Recipes

GINGERBREAD LINZERTORTE

Steps:

• Preheat oven to 325 degrees. with rack in lowest position. Sift flour, baking powder, spices, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add sugar; mix on medium-low speed until combined. Add butter; mix until incorporated, about 2 minutes. Add molasses and egg yolks; mix until dough comes together, about 30 seconds.
• Turn out dough onto a lightly floured work surface. Roll two-thirds of the dough into a 12-inch round, 1/4 inch thick. Fit into a 10-inch tart pan with a removable bottom. Spread jam over bottom of shell; refrigerate until cold, about 30 minutes.
• Roll out remaining dough between pieces of floured parchment paper to a 12-inch round, 1/4 inch thick. Transfer round with parchment to a baking sheet; refrigerate until firm, about 30 minutes. Cut out shapes from round with dot and snowflake-shape cookie cutters. (If desired, reserve snowflake cutouts. Bake for 10 minutes at 350 degrees. and sprinkle tops with confectioners' sugar.) Transfer round to a baking sheet; refrigerate until cold and firm, about 30 minutes.
• Lightly beat egg white; brush over rim of tart shell. Carefully slide dough round over shell; press edges to adhere. Refrigerate until firm, about 30 minutes.
• Bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Let cool completely on a wire rack.

GINGERBREAD TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy. Beat in 1 egg at a time. Gradually beat in molasses. In another bowl, whisk together flour, baking soda, spices and salt; add to creamed mixture alternately with milk. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and lemon zest until blended; gradually beat in confectioners' sugar. Spread or pipe 2/3 cup frosting between each layer. Top with remaining frosting. If desired, sprinkle with crystallized ginger. Store in refrigerator.

GINGERBREAD

Steps:

• Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

OLD FASHIONED GINGERBREAD CAKE

Steps:

• Preheat oven to 350 F
• Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
• Sift together dry ingredients in a large bowl.
• Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
• Add the boiling water.
• Beat for another two minutes and turn into prepared pan.
• Bake 50-55 minutes, or until cake springs back when lightly touched.

GRANDMOTHER'S GINGERBREAD RECIPE

Steps:

• Place Wesson Oil in a medium sized mixing bowl.
• Add sugar.
• Cream oil and sugar together with mixer
• Add molasses. Mix together.
• Add flour. Mix together.
• Add milk. Mix together.
• Beat egg and add to mixture.
• Add cinnamon.
• Add ginger.
• Mix until well combined.
• Grease and flour a 9-inch square baking pan.
• Pour batter into pan. Spread out evenly.
• Bake at 350F degrees for 35-45 minutes until done.
• Remove from oven when done. Place on wire rack, cool 15 minutes.
• Turn out of pan and continue to cool on wire rack.
• Enjoy

DARK GINGERBREAD PEAR CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
• Whisk together flour, baking soda, cinnamon, allspice, and salt.
• Melt butter with water.
• Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
• Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

BEST-EVER GINGERBREAD

Steps:

• Set oven to 350°.
• In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
• Stir in the oil, then the molasses, mixing well.
• Mix soda with boiling water and immediately stir into the mixture.
• Gradually blend in the flour, to prevent lumping.
• Then mix in eggs.
• Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

CHOCOLATE & GINGER TORTE

Steps:

• Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
• Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
• Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
• Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
• Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it's just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don't be dismayed if the top sinks and cracks.
• To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
• Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.

CHRISTMAS GINGERBREAD CAKE WITH MAPLE WHIPPED CREAM

Steps:

• Make cake:
• Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger.
• Using electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs 1 at a time. Gradually beat in molasses, then 1 cup boiling water. Mix in grated orange peel. Gradually mix in dry ingredients.
• Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Transfer pan to rack and cool 15 minutes. Run knife around pan sides. Turn cake out onto rack; peel off paper. Cool.
• Make filling and frosting:
• Beat cream and maple syrup in large bowl until stiff peaks form.
• Cut cake horizontally into 3 equal layers. Transfer 1 cake layer, cut side up, to platter. Spread 1 1/2 cups whipped cream mixture over. Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture. Top with remaining cake layer, cut side down. Spread remaining whipped cream over top and sides of cake. Sprinkle crystallized ginger atop cake around edge. Garnish with orange peel strips. Cover with cake dome; chill at least 1 hour and up to 6 hours.

GINGERBREAD STAR TREE

Steps:

• Put the sugar, syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring. Set aside to cool for 10 mins.
• Tip the flour, bicarb and spices into a large bowl. Add the syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth. The dough will feel a little soft, but will firm up once cooled. Wrap and chill for at least 30 mins.
• Remove the dough from the fridge and leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
• Working with half the dough at a time (keeping the remaining dough well wrapped), roll out to the thickness of a £1 coin. Cut out 10-12 stars in descending size, re-rolling the offcuts if you need to. Arrange over the trays and bake for 8 mins until a few shades darker and puffed up a little. Cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Will keep, un-iced, in an airtight container for up to two weeks.
• Mix the icing sugar with enough water to make a thick, pipeable icing. Transfer to a piping bag and decorate. Pipe a blob of icing in the middle of each biscuit and stack them to make a tree, sticking the smallest star on top, standing upright.

GINGERBREAD TORTE

Steps:

• Grease three 9-in. round baking pans. Line with waxed paper; grease and flour the paper. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with milk. Spoon into prepared pans.
• Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a small mixing bowl, beat cream cheese and butter. Add lemon peel. Gradually beat in confectioners' sugar until smooth. Place on cake on a serving platter. Spread with about 2/3 cup frosting; repeat layers twice. Refrigerated until serving.

GINGERBREAD PUMPKIN TORTE

Steps:

• Preheat oven 350. Lightly spray 2 flan or torte pans with vegetable spray. Place parchment paper cut in circles to fit the bottom of each pan. Prepare gingerbread per box instructions. Divide between the 2 flan or torte pans. Bake 20-25 minutes. Remove from oven cool on non stick cooling racks. Cool 10 minutes. Turn over with rack in place. Peel off parchment circles gently.
• In 2 qt. bowl whisk pudding into milk, mix well. Whisk in pumpkin, mix until smooth. Gently fold in 3 cups Cool Whip.
• Place Gingerbread cakes on serving trays. Divide pudding mixture between gingerbread cakes. (If using pecans, now is the time to sprinkle over pudding mixture on cake).
• With remaining Cool Whip fill a decorating bag with star tip and decorate around the top edge, or however you prefer. Combine cinnamon and nutmeg and sprinkle over entire top of cake. You can refrigerate overnight, if so do not put Cool Whip on until you are ready to serve.