Step 1
Add cold water to a small microwave-safe bowl or measuring cup. Sprinkle the gelatin over the surface of the water. Set aside to allow gelatin to bloom; 5 minutes.
Step 2
In the chilled bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), add heavy cream. Whisk at medium-low speed until mixture is slightly thickened. Increase speed to medium and whisk until cream is the consistency of yogurt.
Step 3
Add in eggnog, the Redpath® Dark Brown Sugar, the Redpath® Icing Sugar, brandy, rum, or whisky (if using), vanilla extract, nutmeg, and salt. Start at medium-low speed until mixture is fully incorporated. Increase speed to medium or medium-high, until soft peaks form.
Step 4
Place the bowl of gelatin in the microwave and heat at 5- to 10-second intervals until the mixture is liquified; do not overheat. Stir gelatin until smooth.
Step 5
Start whipping the cream at low speed while drizzling in the dissolved gelatin. Once all the gelatin is in, increase speed to medium-high and beat until medium peaks form; do not overwhip or whipped cream will look curdled.
Step 1
Lightly grease and line the bottom and sides of a 9-inch springform pan with parchment paper (see Chef’s Tips).
Step 2
Place and evenly spread about ¼ cup (63 ml) of the filling onto the bottom of the pan. Line the bottom with gingersnap cookies, breaking cookies into smaller pieces to fill in the gaps.
Step 3
Evenly spread about ¼ (about 2 cups) of the spiced brown sugar eggnog whipped cream over the cookies. Repeat process, ending with the whipped cream layer. Cover and place cake into the fridge to chill for at least 6 hours, preferably overnight.
Step 1
Remove cake from fridge. If desired, dust the top of the cake with nutmeg and/or cinnamon. Or crush any leftover gingersnap cookies and sprinkle crumbs on top or around the edge of the cake.
Step 2
Carefully unlatch the springform pan and gently peel away the parchment paper from the sides of the cake.
Step 3
Cut into slices and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 4 days in the fridge, or up to 1 month in the freezer.
*To elevate the presentation of the cake, build the cake on the cake stand or platter that you plan to present it on. Lightly grease and line the ring of a springform pan with parchment paper. Place the prepared ring on the desired stand or plate, and build the cake on it instead. Note that the ring may shift, but it will be more stable when the first layer is assembled.
*To ensure that the heavy cream whips up properly, place the bowl and whisk attachment into the freezer to chill; 15 minutes before proceeding with the whipped cream.
*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that the resulting cake may be lighter in colour and may have less of a distinct caramel flavour than the original.
