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Steaming pears: In a medium saucepan add about 3 inches water, the sugar, cut lemon slices and the lemongrass (lemon serai).
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(The lemongrass is optional.)
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Bring the water to a boil.
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Fit a steamer basket over the boiling water, add the pears and steam until tender.
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Remove the pears, drain, and coarsely grate.
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Press out any excess liquid for one hour before using, or substitute very well-drained, grated canned pears.
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Set aside.
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Ginger Syrup: Combine the sugar and water in a saucepan, simmer together until the sugar dissolves, cool completely, then add the ginger wine and set aside.
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Preheat the oven to 350 degrees F. Grease and lightly flour 2 (10 by 2 inch) deep cake pans and line the base with parchment.
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Sift together the flour, powdered ginger, baking powder, and salt in a large bowl and set aside.
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Beat the butter, oil, vanilla, sugars, and treacle until light and fluffy.
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Add the eggs one at a time, beating well between each addition.
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Add the sifted dry ingredients alternately with the remaining ingredients in the order given.
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Mix 2 minutes on medium speed using a stand mixer.
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Pour the batter into the pans that have been greased floured and parchment lined.
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Bake 45 minutes in a 350 degree F oven, remove and cool for 20 minutes in the pan, then pour over the ginger syrup.
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Turn out onto a cooling rack when almost cold.
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Assembly:
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Level cakes if necessary.
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Secure the wax paper to the cake board with royal icing.
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Place the meringue dacquoise on wax paper.
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Smooth on a layer of washed cream, chocolate ganache, and the ginger marmalade to the meringue disk.
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Top with one of the cakes.
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Repeat the layers of washed cream, ganache, ginger marmalade, and the second meringue disk, top that with washed cream, ganache, and ginger marmalade, then add the second cake.
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Trim the meringue disks if necessary.
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Coat the entire cake with washed cream, then strained ginger marmalade.
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Cover tightly and securely with plastic wrap for 24 hours.
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Chill in the refrigerator.
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Remove the wrap and cover with white chocolate rolled fondant.
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This cake can be made and assembled for decorating 5 days before a wedding; in fact the maturing process improves the combination of flavors.
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Draw 2 (10-inch) circles on parchment, place on an oven tray.
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Whip the egg whites until stiff but not dry.
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Add the sifted powdered sugar in three stages mixing well between each addition then add the vanilla.
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Fold.
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Add the nuts followed by the sifted dry ingredients with a light hand.
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Spoon into the circles, level and bake 350 degrees F for 20 minutes, or until a light golden brown.
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Heat the first 4 ingredients gently in a double boiler.
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Puree in the food processor then strain.
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Add the ginger wine after completely cooling.
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Whip the sugar, butter, honey, and vanilla until light and fluffy.
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Remove the bowl from mixer.
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Cover with chilled water swirl and squeeze through the fingers for a minute, drain the water thoroughly and re-beat until light and fluffy.
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Repeat six times until the mixture is pure white and the sugar is totally dissolved.
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This keeps very well covered in a cool place for a day or two without refrigeration.
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Store tightly covered in the refrigerator for up to a month.
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Melt chocolate over hot, not boiling, water, add the cream, pecans, and ginger, last, after cooling add the ginger wine.
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Stir well and allow the mixture to thicken.
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White Chocolate Rolled Fondant:
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For every 2 pounds of either commercial or homemade rolled fondant melt either 2 cups of high ratio cocoa butter white chocolate or chocolate couverture (compound) and pour into the rested fondant then knead until thoroughly incorporated.
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If flaking occurs, microwave in 5-second increments until the fondant warms then any rough shards will disappear.
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Leave to rest overnight before using.
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This results in a wonderfully soft easy to manage rolled fondant.
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Warm in the microwave for a few seconds before kneading to use.
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If using couverture add 1/2 cup sifted Dutch-processed cocoa to the melted chocolate and knead well.
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Roll out on sifted cocoa.
