Ginger and honey cake with caramel glaze

Name: Ginger and honey cake with caramel glaze
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 400 g clear honey; 100 g dark beet syrup; 200 g Butter or margarine; 4 Eggs (size M); 150 g Crumb-candy; 300 g + 4 tablespoons sugar; 1 package Vanillin sugar; 200 g candied ginger; 800 g Flour; 1 package Baking Powder; 1 TEASPOON Ginger powder; 1 package Gingerbread spice; 4 TABLESPOONS Rum; 125 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

400 g clear honey
100 g dark beet syrup
200 g Butter or margarine
4 Eggs (size M)
150 g Crumb-candy
300 g + 4 tablespoons sugar
1 package Vanillin sugar
200 g candied ginger
800 g Flour
1 package Baking Powder
1 TEASPOON Ginger powder
1 package Gingerbread spice
4 TABLESPOONS Rum
125 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Melt honey, syrup and fat in a pot, let it cool down lukewarm. Beat eggs, candy, 50 g sugar and vanilla sugar with the whisk of the hand mixer for 8-10 minutes until thick and frothy. Chop the ginger finely. Stir in honey mixture. Mix flour, baking powder, ginger powder and gingerbread spice, stir in gradually with the rum.
2
Pour the dough onto the greased, flour-dusted fat pan of the oven and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes (cake still feels very soft when removed). Let it cool down on a cake rack. Slowly caramelise 250 g sugar in a large pan until golden brown. Add cream and boil the caramel for about 2 minutes while stirring. Pour the caramel onto the cake and spread it immediately with a pallet. Let the cake cool down for about 30 minutes, then cut it into squares with a damp knife. Before serving, caramelise 4 tablespoons of sugar, then allow to cool until the caramel has a syrupy consistency. Crumple the baking parchment slightly and use a spoon to run the caramel in strips on the baking parchment.
3
Pour the caramel onto the cake and spread it immediately with a pallet. Let the cake cool down for about 30 minutes, then cut it into squares with a damp knife. Before serving, caramelise 4 tablespoons of sugar, then allow to cool until the caramel has a syrupy consistency. Crumple the baking parchment slightly and use a spoon to run the caramel in strips on the baking parchment. Leave to cool and remove from the paper (caramel will break). Decorate cake with caramel
4
1 hour waiting time