Gingerbread Cake

DIRECTIONS

1. Preheat oven to 350°F. Grease two 9” cake pans and line the bottom with a round of parchment.
2. In a 2-cup size measuring cup, mix molasses and hot water – set aside. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt.
3. Using a stand mixer or a hand mixer with a large bowl, beat the butter and brown sugar together on medium speed until smooth and creamy, about 2 minutes. Add the egg and two egg yolks (reserve the two whites for the meringues), sour cream and vanilla and continue to beat until combined. At a low speed, add the dry ingredients and the molasses mixture alternating in three additions. Mix until just combined. Pour batter into the two prepared pans and bake for 25-30 minutes. Let cool and remove parchment.
4. For the frosting, over medium low heat, melt the butter and brown sugar until a low boil – cook for 2 minutes. Remove from heat and add the salt, heavy cream and vanilla – let cool. Pour this mixture into a stand mixer and add the powdered sugar 1/2 cup at a time until it reaches a smooth, thick consistency. Set aside.
5. For the snowflake meringues, using a stand mixer with a whisk attachment or a hand mixer and a large bowl, beat the egg whites and cream of tartar at a high speed until foamy. Add the powdered sugar 1 tablespoon at a time, until the mixture is glossy and has stiff peaks. Add the vanilla.
6. Line two baking sheets with parchment paper and lightly spray them with baking spray. Using a piping bag and a small tip, draw small and medium stars on paper. Add silver dragée decors if desired. Bake at 225°F degrees for 20-30 minutes (depending on the size of your stars). They should be mostly dry. Turn off the oven and let them cool inside the oven.
7. To assemble, place one cake round on a plate or platter. Frost the middle and then stack the second round on top. Frost the top and then decorate with meringue stars. Dust with powdered sugar.