Lemon Gingerbread Trifles
Gingerbread cake with lemon curd and lemon mascarpone frosting.
Ingredients
For the Gingerbread Cake
- 3 1/4 cups (390 g) all-purpose flour
- 2 teaspoons (5.3 g) ground ginger
- 2 teaspoons (5.3 g) cinnamon
- 1 1/2 teaspoons (9 g) salt
- 2 teaspoons (8 g) baking powder
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) brown sugar
- 3/4 cup (187.5 g) molasses
- 2 eggs, room temperature
- 1 1/4 cups (300 g) buttermilk, room temperature
FOR THE LEMON CURD
- 1 cup (200 g) granulated sugar
- 1 tablespoon (9 g) grated lemon zest, one large lemon
- 1/2 cup lemon juice, about 3 lemons
- 3 large eggs
- 4 egg yolks
- 4 tablespoons (56.5 g) cold unsalted butter, cut into small pieces
FOR THE WHIPPED LEMON MASCARPONE FROSTING
- 1 cup (231 g) heavy whipping cream
- 8 ounces mascarpone cheese
- 2 cups (250 g) powdered sugar, measured then sifted
- 1/2 teaspoon (2 g) lemon extract
Instructions
FOR THE GINGERBREAD CAKE
- Preheat your oven to 325 degrees F. Spray a 9”x13” baking pan with nonstick spray. Set aside.
- In a medium size mixing bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
- With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition.
- Add the molasses and continue to beat on medium-high speed for about 2 minutes, until smooth.
- With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the buttermilk, 1/3 of the dry ingredients, the second half of the buttermilk and then the final 1/3 of the dry ingredients. Mix just until combined.
- Scrape down the sides and bottom of the bowl and mix again for about 20 to 30 seconds.
- Bake for 35 to 40 or until a toothpick inserted into the middle of the cakes comes out with just a few moist crumbs on it.
FOR THE LEMON CURD
- Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
- Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
FOR THE WHIPPED LEMON MASCARPONE FROSTING
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until stiff peaks form. Transfer to another bowl and set aside.
- In the same bowl for the stand mixer fitted with the paddle attachment, beat the mascarpone, powdered sugar and lemon extract on medium speed until smooth.
- Gradually fold in the whipped cream to the mascarpone mixture.
- Refrigerate until you’re ready to use
ASSEMBLY
- In a small mason jar or glass, layer pieces of the cake, followed by a few spoonfuls of the lemon curd, and then the mascarpone frosting. Repeat the layers until you reach the top of the glass.
- Top with a gingerbread cookie