Dulce de Leche Spice Cake
Dulce de Leche Spice Cake
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 6 eggs, at room temperature
- ½ cup (105 g) brown sugar
- 2 tbsp (30 ml) molasses
- 1 tsp (5 ml) vanilla
- 2 tbsp (30 ml) canola oil
- 2 cups (500 g) mascarpone cheese
- ¾ cup (180 ml) dulce de leche
- 1 cup (250 ml) 35% cream
- Store-bought or homemade gingerbread cookie stars (or other shapes)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) springform pans with removable bottoms with parchment paper. Do not butter the sides.
- In a bowl, combine the flour, baking powder, spices and salt.
- In another bowl, whisk the eggs, brown sugar, molasses and vanilla with an electric mixer until the mixture has tripled in volume and falls from the beaters in a ribbon, about 10 minutes. With the machine running on low speed, gradually add the oil. Using a whisk, delicately fold in the flour mixture. Divide the batter between the two cake pans.
- Bake for 25 minutes or until a toothpick inserted in the centre of a cake comes out clean. Remove from the oven and immediately turn over onto a wire rack to cool completely, about 3 hours. Pass a thin blade between the sides of the pans and the cakes and unmould.
Dulce de Leche Spice Cake