Name: Cinnamon Citadel Cake with Chocolate Ganache, Ginger Confit & Dark Rum
Yield: Serves 4
Ingredients: 2 jars ginger balls in syrup; confectioners’ sugar or unsweetened cocoa powder to dust over the cake; 5 oz (150 g) marzipan, food coloring of choice, and cutting forms, or imagination and a sharp knife (optional); silver dragees or shelled pistachios (optional); ½ cup plus 2 tbsp (150 ml) dark rum; 2 cups (500 ml) heavy cream; 7 tbsp (100 g) butter; a few tbsp dark rum or cinnamon liqueur (optional); 3 tbsp (25 g) cornstarch, sifted; 18 oz (500 g) dark chocolate, chopped; 2 tbsp cinnamon; 4 eggs; ½ cup plus 1 tbsp (120 g) packed light brown sugar; ½ cup plus 2 tbsp (75 g) all-purpose flour, sifted; pinch of salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Ingredients

For the Cakes

(Because this batter doubles in size and you need to work carefully and quickly, I suggest you make this recipe two times! one after the other. Make the big (the bottom) cake first and then the other two. This will also probably fit better in your oven.)
4 eggs

Method

Make the cakes: Preheat the oven to 350°F (175°C). Grease a 9½- or 10½-inch (24- to 26-cm) springform pan and two incrementally smaller ones with butter (the three cakes will pile up into a graduated stack). Line the bottoms with parchment paper and butter these too.

With a han