How to make a gingerbread roll with cream step by step

Step 1 - initial preparation of the cream

• Start with the cream, as it will need time to cool - strongly heat the heavy cream.
  200 ml heavy cream
• To the hot cream, add gelatin soaked in cold water and slightly swollen - mix thoroughly.
  1 teaspoon gelatin
  
• Add instant coffee (powder) and gingerbread spice to the cream - mix.
  2 teaspoons instant coffee, 1 teaspoon gingerbread spice
  
• Break the white chocolate into pieces, add to the cream and stir until dissolved - if the mixture still has lumps, you can additionally blend it with a hand blender.
  200 g white chocolate
  
• Cool the cream with chocolate, then put it in the refrigerator to cool properly and thicken significantly - ideally for about 6 hours or even overnight.
  

Step 2 - prepare the gingerbread sponge cake

• Line the bottom of the sponge cake baking pan with baking paper, and leave the sides empty and dry.
• Preheat the oven to 170 degrees (fan-forced) or 180 degrees (top/bottom heat).
• Sift together flour, cocoa, and gingerbread spice through a sieve.
  100 g wheat flour, 1 tablespoon unsweetened cocoa, 1 teaspoon gingerbread spice mix
  
• Whisk the egg whites with sugar using a mixer - I whisk for several minutes at the highest speed of the mixer - until I get a white, thick, and shiny mixture - like for meringue.
  4 egg whites, 100 g sugar
  
• Add the egg yolks and either briefly mix on the lowest speed of the mixer, or stir with a spoon.
  4 egg yolks
  
• Add the sifted flour in portions and briefly mix with a mixer or a spoon
  
• Pour in the oil and briefly mix.
  4 tablespoons oil
  
• Transfer the sponge cake to the mold and level the surface.
  
• Bake in a preheated oven for about 12 minutes - until a dry skewer comes out clean.

Step 3 - preparing the roulade

• Lay out a clean kitchen towel on the kitchen counter and sprinkle it with powdered sugar.
  
• Remove the baked sponge cake from the oven, immediately cut it away from the sides of the mold with a sharp knife.
• Remove the hot sponge cake with the paper from the mold and place it upside down on the towel with powdered sugar. Gently remove the baking paper from the bottom of the sponge cake.
  
• Gently and carefully roll up the sponge cake into a log - together with the towel.
  
• Leave the cake to cool completely.

Step 5 - preparing the gingerbread cream

• Transfer the chilled white chocolate cream to a larger bowl and whisk with a mixer until fluffy for a few minutes - for me it was 3 minutes.
  
• Add mascarpone cheese in portions to the whipped cream and mix briefly - until combined.
  250 g mascarpone cheese
  
• Set aside about 1/3 of the cream for later decoration - I transferred it to a piping bag fitted with a large star tip.
  

Step 6 - finishing the roulade

• Lay out a larger piece of cling film on the counter.
• Carefully unroll the sponge cake from the towel - be careful not to crack it and place it on the cling film.
  
• Spread plum jam over the top of the sponge cake.
  approx 140 g plum preserves
  
• Spread the gingerbread cream over the sponge cake.
  
• Carefully - using the cling film to help - roll the sponge cake into a roulade.
  
• Wrap the dough in foil and put it in the fridge for at least an hour.
  

Step 6 - decorating the roulade

• Remove the chilled roulade from the fridge and unwrap it from the foil.
• Arrange the cake on an oblong plate.
• Decorate the top with the reserved cream.
• You can additionally sprinkle the cake with sugar sprinkles or add festive chocolates or gingerbread cookies.
  festive decorations