1 Sponge Cake
Ginger Cream (#1)
Honey Ginger Sauce ( #2)
Caramel Sauce ( #3)
Lemon Cream ( #4)

1. Ginger Cream
1 quart Heavy Cream
1 tbsp Fresh Ginger - grated
1 cup Confectionary Sugar
1 tsp Vanilla
1 tsp Cinnamon

Whip above ingredients until thick.

2. Honey Ginger Sauce
1/4 cup Honey
2 tbsp Ginger - grated
1/4 cup Water

Mix in a bowl together.

3. Caramel Sauce
1 cup Sugar
2 tbsp Butter
1/4 cup Heavy Cream

Over low heat, melt sugar until golden brown; turnoff heat and whisk in butter and then cream.
Turn on low heat to melt if necessary.

4. Lemon Cream
1 cup Heavy Cream
1/8 cup Lemon Juice
1/4 cup Sugar

Over medium heat combine all ingredients and whisk to thicken.  This  process should take about 5 minutes.

Cut cake to desired size and then slice lengthwise.  Cover first layer with ginger cream and put second half of cake on top of the cream.  Drizzle the honey ginger sauce over the top of the second layer to coat.  Then drizzle the caramel sauce over that.  The sauce will harden if it sits.  Make sure the sauce is made when ready to be used.  When plating, pour some of the lemon cream onto the plate.  Sprinkle the plate with cinnamon and place cake on top.

Enjoy!

Makes 4 Servings