First, I thought the cake was too seasonal and the time for its posting had already passed, but then I realized the St. Patrick’s Day was still ahead and decided to share the recipe anyway. Besides, there are two winter months left, plenty of snow, so the cake in its whiteness should fit just right in.
The gingerbread recipe is adapted from the famous Gramercy Tavern’s. It’s moist, flavorful (Guinness and fresh ginger make the world’s difference), and light. And it goes so well with tangy lemon filling. The meringue frosting with some lemon juice added doesn’t seem overly sweet at all. The whole thing turned out to be a perfect winter cake. I was surprised that even after a quite heavy meal everyone asked for the second serving.
Meringue mushrooms are totally optional, the cake will look great without them, just create more swirls in the frosting.
Continue with the recipe »