Ginger and Maple Syrup Gateau
What this is is an extremely fast assembly job that turns into a very
classy Christmas dessert, which not only looks the business but eats like an
absolute dream. I think this is largely due to having discovered a wonderful
affinity between maple
syrup and ginger. I
now can’t wait to match them together again in some form or another.
Serves : 6
– 8
Ingredients:
8 Pieces of Preserved
Stem Ginger in Syrup
5 floz / 150ml Double Cream
2 tbsp Maple Syrup
1 x 270g McVitie's Jamaica Ginger Cake
Instructions:
1.
First of
all drain the ginger
and discard the syrup.
2.
You then
need to chop six of the pieces of stem ginger
fairly finely (you can whiz them in a mini-chopper of processor if you have
one).
3.
After that
the remaining two pieces should be cut into 16 chunks.
4.
Now whip
the cream with the maple syrup until
it’s fairly stiff.
5.
Then spoon
3 tablespoons of it into a bowl and combine with the finely chopped ginger.
6.
Next
carefully remove the paper from the cake and turn it on to its side on a board.
7.
Now, using
a bread knife, cut it into three slices lengthways then place the bottom slice right
way up on a serving plate.
1.
Spread
this slice and the middle slice of the cake with the cream and ginger
filling.
2.
Then
re-assemble the cake, pressing the top layer down lightly.
3.
Now cover
the whole lot with the rest of the maple cream, and finally place the reserved
chunks of ginger
on top for decoration.
4.
If you
want to make this in advance, cover loosely with foil and store in the fridge
(but remove it about 45 minutes before serving).
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