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Ingredients
- 1 c. Pecans, toasted and minced fine
- 1/2 c. Gingersnap cookie crumbs, (from about eight 2-inch gingersnaps)
- 1/2 c. Firmly packed light brown sugar
- 1/2 stk unsalted butter, melted (1/4 c.)
- 1 3/4 c. All-purpose flour
- 3/4 tsp Baking soda
- 3/4 tsp Grnd ginger
- 3/4 tsp Cinnamon
- 3/4 tsp Salt
- 3/4 c. Unsulfured molasses
- 2/3 c. Buttermilk
- 1/3 c. Granulated sugar
- 3/4 stk unsalted butter, softened (6 Tbsp.)
- 1 lrg Egg, beaten lightly
- 3 c. Well-chilled heavy cream
- 1 tsp Vanilla
- 4 Tbsp. Granulated sugar
- 1 pt Strawberries
- 1 Tbsp. Fresh lemon juice Garnish: strawberries, with leaves and blossoms if you like (not recommended for eating)
Directions
- Preheat oven to 350F. Grease three 8- by 2-inch cake pans.
- For crunch topping:In a small bowl combine crunch topping ingredients, stirring till combined. Divide topping among pans and press proportionately onto bottom.
- For ginger cake:In a large bowl whisk together flour, baking soda, ginger, cinnamon, and salt. Add in remaining ginger cake ingredients and with an electric mixer beat on high speed 2 min. Carefully spread batter over crunch topping in pans and bake in upper and lower thirds of oven, switching position of pans in oven halfway through baking, 20 min, or possibly till a tester inserted in center of each layer comes out clean.
- Immediately invert cake layers onto racks lined with wax paper and cold completely. Cake layers may be made 2 weeks ahead and frzn, wrapped separately in plastic wrap. Thaw layers in refrigerator before proceeding with recipe.
- In a chilled bowl with chilled beaters of an electric mixer beat 2 c. cream with vanilla and 2 Tbsp. granulated sugar till it just holds stiff peaks.
- Cake Assembly:Arrange 1 cake layer, crunch side up, on a cake plate and spread with a heaping c. whipped cream. Repeat with another cake layer and another heaping c. whipped cream and top with third cake layer, crunch side up.
- Leaving top plain, spread remaining whipped cream on side of cake to coat
- (a final coating will be added later). Refrigeratecake, covered loosely with plastic wrap, at least 4 hrs (to facilitate slicing) and up to 24.
- Hull strawberries and slice half of them. In a bowl with a potato masher mash sliced berries with lemon juice and remaining 2 Tbsp. granulated sugar. In a food processor puree remaining berries and strain through a fine sieve into bowl with mashed berry mix. Sauce may be made 1 day ahead and chilled, covered.
- In a chilled bowl with chilled beaters of an electric mixer, beat remaining c. cream till it just holds stiff peaks and spread decoratively on side of cake. Arrange some whole strawberries on top of cake and garnish plate with additional whole strawberries.
- Serve cake with strawberry sauce.
- Makes 1 Cake.
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