Ginger and Pecan Cake Recipe
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the butter and sugar. Gradually add the eggs, then fold in the pecans, flour, baking powder, and ginger with syrup. Pour into tins and bake for 30 minutes, until risen and springy. Remove from oven, cool in the tin for 2 minutes, then cool on a wire rack.
For the filling, whisk the ingredients until soft peaks form. Chill. For the topping, mix the ingredients, and set aside.
Spread 2 cakes with the crème fraîche; place one on a plate and top with the second. Place the third cake on top and spread with the dulce de leche, letting it drip. Top, if you like, with pecan brittle (see below).
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