Gingerbread Trifle

 

Gingerbread Trifle

Ingredients:

For the gingerbread cake:

• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/4 cup molasses
• 1 large egg, lightly beaten

For the cream cheese frosting:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the whipped cream:

• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the caramel sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt

Instructions:

Make the gingerbread cake:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour,¹ brown sugar, baking soda, cinnamon, ginger, cloves, and salt.
3. In a separate bowl, whisk together the melted butter, molasses, and egg.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared² baking pan and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
6. Let the cake cool completely before cutting into cubes.

Make the cream cheese frosting:

1. In a medium bowl, beat together the cream cheese and butter until smooth.
2. Beat in the powdered sugar and vanilla extract until light and fluffy.

Make the whipped cream:

1. In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.
2. Beat in the powdered sugar and vanilla extract until combined.

Make the caramel sauce:

1. In a medium saucepan, combine the sugar and water over medium heat. Cook, stirring occasionally, until the sugar has dissolved and the mixture³ is a deep amber colour.
2. Carefully whisk in the heavy cream, butter, and salt. Cook for an additional minute, or until the sauce is smooth.
3. Remove from heat and let cool slightly.

Assemble the trifle:

1. In a large trifle bowl, layer the gingerbread cake cubes, cream cheese frosting, whipped cream, and caramel sauce.
2. Repeat the layers until the bowl is full.
3. Top with a final layer of whipped cream and a drizzle of caramel sauce.
4. Chill for at least 2 hours before serving.

Nutrition Information:

• Calories: 400-500 calories per serving
• Protein: 5-10 grams
• Carbohydrates: 50-60 grams
• Fat: 20-30 grams

Tips:

• You can use store-bought gingerbread cake or a boxed gingerbread cake mix for this recipe.
• If you don't have molasses, you can substitute it with dark corn syrup.
• You can use a piping bag to decorate the trifle with the whipped cream and caramel sauce.
• This trifle can be made up to 2 days in advance.
• Serve the trifle with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your delicious gingerbread trifle!