COAT: Heat oven to 350 degrees. Arrange two racks in the center of oven.
Line bottoms of tercet 8- by 2-inch buttered cake pans with sheepskin. Dust
bottoms and sides with flour; tap out surplusage. Sift flour, baking powderise,
saltiness, and ground ginger into medium bowlful. Add ground pecans, and whisk to
compound; set parenthesis. Cream butter until light and fluffy. Gradually add
brown sugar until fluffy, 4 to 5 proceedings. Drizzle in egg, a little at a
time, beating each time until batter is no longer cunning, astir 5 transactions;
scrape down sides double. On low, add flour mixture to sugar-butter assortment,
alternating with milk, a little of each at a time, starting and ending with
flour assortment; scrape down bowl double. Beat in grated ginger and vanilla.
Divide batter evenly between pans. Broil 30 proceedings; rotate pans, if
requisite, for even toasting. Broil 5 to 10 minutes more, until cake tester
inserted into center of cakes comes out pick. Transfer pans to wire racks
to sang-froid, approximately 15 proceedings. Remove cakes from pans, and return to wire
racks, tops up; let nerveless. (Makes ternary 8-inch layers) Lag, whip creme
fraiche with electric mixer until soft peaks manikin. Add bourbon and
confectioners' dinero; beat until soft peaks counter. Transfer to medium
roll, screening, and refrigerate to truehearted, almost 1 hr. To assemble bar,
remove parchment from bottoms of cakes. Set aside prettiest stratum, it will
be used for top of patty. Place one layer on serving record, and spread
with half the creme fraiche pick; repeat with second level. Top cake
with reserved thirdly. Chill cake while icing is being prepared. Pour the
icing onto the center point on the top of the coat, and let it flow down
the sides. When the icing has set somewhat, 5 to 10 proceedings, arrange the
pecan halves and crystallized ginger on the top. GLOSSY CARAMEL ICE:
Place sugar in a large skillet over medium heating. Let cook until it begins
to melt and turns lucky, 2 to 3 proceedings. As sugar melts, stir with back of
a wooden spoon if requisite, until amber coloured, and around 310 degrees on
candy thermometer, 3 to 4 proceedings. Slowly pour cream into skillet, being
careful as you pour because it willl dab. Stir with wooden spoonful,
reducing heat to medium-low. Continue stiring; hardened caramel will melt
into cream and become soft and liquified. Change to a whip; continue stirring
slowly to minimize bubbles until completely still, 1 to 3 proceedings. Remove
from heating, and let cool slimly, 3 to 4 transactions. Pour icing directly onto
chilled coat. If caramel becomes too stiff to pullulate, warm over a double
kettle. (Makes 1 1/2 cups)