Mrs. Cross’s Christmas Syrup Cake - Sirupslagkage.
This type of cake was one of my mom’s favorites. She always told a story about getting a syrup layer cake at a friends house, where the buttermilk came from their own cows. Maybe my mom’s childhood food memories were tied to fond memories like my own. The syrup cake were not tied to Christmas in my home, but by adding the orange jam and chocolate is leans itself towards Christmas. My mom served hers with a sprinkle of powdered sugar on top, the chocolate ganache make it more decadent.
Ingredients:
Batter:
125 g dark syrup
75 g sugar
75 g butter
250 g all purpose flour
1 teaspoon baking powder
½ teaspoon backing soda
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground ginger
150 ml buttermilk
Filling:
5-6 heaping tablespoons Orange jam
Buttercream:
250 g butter, salted and room temperature
250 g confectionary sugar (powdered sugar)
1 teaspoon vanilla bean paste
Chocolate ganache:
200 ml heavy whipping cream
200 g dark chocolate, finely chopped, I used Valrhona
10 g butter
Garnish:
orange zest strips
Directions:
Preheat the oven to 355℉ (175℃).
Batter:
Melt butter, sugar, and syrup in a sauce pan, remove from heat, and let it cool for a few minutes. Mix the dry ingredients, and add it to the warm mixture, together with the buttermilk. Pour the batter into a 8-9-inch (22cm) springform, the bottom lined with parchment paper. And bake it for 30-35 minutes. Let the cake cool completely, before removing from the form.
Buttercream:
Cream the butter with the sugar for about 8-10 minutes, until it’s white and fluffy. Mix in the vanilla.
Ganache:
In a saucepan heat the cream to an almost simmer, remove it when small bubbles start forming at the edges. Pour it on top of the chopped chocolate and add the butter. Let it sit for about 30 seconds before you start stirring the mixture. This will give the chocolate time to start melting. Stir the ganache until it is smooth, glossy homogeneous.
Assembly:
Using a serrated knife, slice the cake horizontally in 2 layer, using gentle sawing motion. Spread the orange jam in a even layer on the lover part of the cake. On top of that spread all the buttercream in a thick even layer. Place the top part of the cake on top of the buttercream. Give it a little press to make the buttercream come out to the edge. Pour the ganache over the top of the cake, it’s ok if the ganache drips over the edges. Sprinkle with some orange zest on top, befor the ganache sets.
The cake will benefit from sitting a few hours or even overnight in the refrigerator before serving.
Enjoy!