Gingerbread Cake Roll
Even though gingerbread usually makes us think of winter, we think this cake roll makes a perfect fall dessert, too. Your cake is ready to roll once it springs back when lightly touched.
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Recipe Summary
Ingredients
Directions
Almond Pastry Cream
In a heavy medium saucepan combine 1/2 cup sugar, 4 teaspoons cornstarch, and 1/4 teaspoon salt. Gradually stir in 2 cup half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Gradually stir half of the mixture into 4 lightly beaten egg yolks. Return yolk mixture to the pan. Bring to a boil; reduce heat. Cook and stir 2 minutes. Remove from heat. Strain into a bowl. Stir in 1/2 teaspoon almond extract. Place bowl with the pastry cream in a larger bowl of ice water; let stand 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill for 4 hours or until cold; do not stir.
Maple Glaze
In a small bowl combine 1 1/4 cups powdered sugar and 2 tablespoons pure maple syrup. Stir in 1 to 2 teaspoons milk to make a glaze of drizzling consistency.