Triple Layer Gingerbread Cake with Cream Cheese frosting and Salted Caramel Sauce

Ingredients 

For the gingerbread cake

1. Preheat the oven to 180ºC/160ºC Fan/Gas mark 4.
2. Grease 3 x 20cm round cake tins and line with greaseproof paper.
3. In a large bowl, combine flour, salt, bicarbonate of soda and ginger and make a well in the middle.
4. Pour the treacle, golden syrup and butter in a pan.
5. Warm gently until the butter has melted and the mixture is smooth and combined.
6. Stir in the milk and stem ginger.
7. Pour the mixture into the well of the dry ingredients and mix well into a smooth batter.
8. Pour the batter into the prepared tins and bake for about 40 mins until risen and firm to the touch.
9. Leave the cakes to cool in their tins and then transfer to a wire rack to cool completely.

For the frosting

1. Beat softened cream cheese and butter together until fluffy and lump free.
2. Slowly beat in the powdered sugar until smooth.
3. Stir in the vanilla paste.
4. Tightly cover and refrigerate for 10 mins.