Gingerbread with Whipped Cream
Gingerbread with Whipped Cream Ginger in three forms triples the impact of this wonderfully spicy cake, a fresh alternative to more traditional gingerbread.
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Cooking tools:
- Offset spatula
- Hand mixer
- Cooling rack
- Grater
- Kitchen scale
- Oven
- Baking sheet
- Baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
- Plastic wrap
- Refrigerator
- Serving platter
Ingredients
- 3 cups all-purpose flour
- 1 tsp. baking soda<br>
- 1/2 tsp. salt<br>
- 1 Tbs. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 16 Tbs. (2 sticks) unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 1 egg
- 1 cup light molasses
- 1/4 cup peeled and grated fresh ginger<br>
- 1 cup buttermilk
- 1 1/2 cups heavy cream
- 6 Tbs. confectioners&rsquo; sugar
- 3/4 cup minced crystallized ginger
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