The thing that makes German wheat beers so unique is the fermentation character: fruity esters and spicy phenols. This pairing sends the palate on a spice trip that will make a great closer for any meal. Copious amounts of fresh ginger in the cake lift the spicy phenols in the beer, which are reminiscent of spices typically used with ginger, out so they can shine in all their glory.
|Aroma: medium toasted wheat, low molasses, low ginger and clove|
|Flavor: medium cakey toasted wheat, low molasses, medium-low sweetness, low rich dairy, a hint of coffee, low ginger flavor, very low peppery spiciness, slight spicy heat, lightly sweet finish; low ginger and molasses lingers with a hint of toasted what and medium-low ginger/pepper burn.|
|Texture: very moist chewy cake is a bit sticky, velvety butter cream|
|Pairing: The cake seems richer with medium caramel and molasses supported by medium rich dairy from the butter cream which stands out distinctly now. The cake seems less spicy, with the ginger and pepper emerging much later in the experience and the after burn is only low. The beer on the other hand seems much spicier; medium-low pepper and clove phenols just dominate the balance, low grainy malt, medium-low grape ester, and a noticeable low alcohol flavor. A low bread crust like malt and banana ester with a hint of raisin lingers in addition to a low white pepper flavor left from the cake. The high carbonation scrubs the palate, making the next bite of cake like the first.|
Fresh Ginger Cake w/ Yogurt Butter cream and Coffee Glaze
This cake was made famous by David Lebovitz and can be found all over the web. Here it is presented as a layer cake with a rich, though not sweet, buttercream to balance some of the ginger. Using soy sauce in place of salt adds a bit of savory depth and makes the cake seem less sweet. Mixing in the blender gives a light spongy crumb, even when using whole wheat flour, and it does a great job fully incorporating the ginger.
300 g (2 1/2 cups) whole wheat pastry flour
¾ t white pepper
½ t cinnamon
½ t ground clove
1 t baking soda
150 g (¾ cup) canola oil
200 g (scant 2/3 cup) mild molasses
1 t soy sauce
150 g boiling water
120 g (3 large) eggs, slightly beaten
115 g (6-7 inch piece) Ginger, peeled and thinly sliced (slicing avoid long threads)
100 g (1/2 cup) sugar
- Preheat oven to 350 F, and butter and flour two 9″ x 1.5″ round cake pans, preferably with removable bottom (use parchment on bottom of one piece pans).
- Combine flour, pepper, cinnamon, cloves and soda in a small bowl, set aside.
- Combine oil, molasses and soy sauce in liquid measuring cup; whisk in boiling water.
- Place sugar and sliced ginger in blender; turn blender on low. Remove center of lid and slowly pour in molasses mixture, blend another 60 seconds. Then with motor running on low add eggs through center of lid; mix just until combined.
- Take lid off and spoon flour in; you may need to stir the last bit in by hand.
- Pour batter into prepared pans and bake 25 minutes, until tooth pick comes out clean.
- Cool 10 minutes, then remove from pan and cool completely on wire rack.
- Once cool, fill between layers with butter cream, then glaze.
Rich Butter Cream
4 oz butter
120 g (1 cup) powder sugar (preferably Wholesome Sweeteners Fair Trade Organic Powdered Sugar for its richer flavor)
60 g (1/3 cup) nonfat dry milk powder
40 g (3 T) whole milk yogurt (strain yogurt 1-2 hours or use greek-style)
¼ t vanilla
Beat butter until pale. Add sugar, mix on low to combine, then beat on medium-high for 60 seconds. Add dry milk, yogurt and vanilla; on beat on medium until fluffy, like whipped marshmallow creme, about 60 seconds.
100 g (1 scant cup) powdered sugar
15 g (1 T) hot coffee
Combine and immediately glaze cake