Dream gingerbread cake recipe
Recipe for a delicious Christmas cake layered with toffee cream and jelly.
Wyposażenie
- Recipe for a baking pan of size 24x24 or 20x30 cm.
Składniki
ingredients for gingerbread cake:
- 400 g wheat flour - all-purpose ((2 and 2/3 cups))
- 1 tablespoon unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 3 teaspoons gingerbread spice
- 150 g butter (softened)
- 200 g sugar ((1 cup))
- about 160 g honey ((half a cup), I replaced some of the honey with molasses)
- 360 ml milk (lukewarm)
- 3 eggs (size L)
ingredients for gingerbread dulce de leche cream
- 250 g mascarpone cheese (cold)
- 250 ml heavy cream (cold - I used 30%)
- 200 g dulce de leche (caramel spread) (chilled)
- 1 teaspoon ground cinnamon ( - or to taste)
- 3 teaspoons gelatin ( plus a little water to dissolve it)
ingredients for cherry jelly:
- 2 cherry jellies ((or other red ones))
- 2 jars jam ( Stovit cherry)
- 700 ml boiling water ( - for the jelly)
ingredients for chocolate glaze
- 100 g butter
- 3 tablespoons unsweetened cocoa
- 50 g sugar (- 1/4 cup)
- about 4 tablespoons milk
Instrukcja
How to make fluffy gingerbread:
- In a bowl, mix the dry ingredients - flour, cocoa, baking powder, baking soda, cinnamon, and gingerbread spice.400 g wheat flour - all-purpose, 1 tablespoon unsweetened cocoa, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 3 teaspoons gingerbread spice
- In a second bowl, beat butter with sugar until fluffy.150 g butter, 200 g sugar
- Add eggs one by one to the butter mixture and mix briefly.3 eggs
- Add honey (it can be partially mixed with molasses) and mix.about 160 g honey
- Alternately add flour with milk and mix briefly - until combined.360 ml milk
- Line a baking pan of about 24x24 cm or 20x30 cm with baking paper, pour in the batter.
- Bake at 180 degrees Celsius (top-bottom mode) for approximately 30-35 minutes - until a toothpick comes out clean.
- After baking, cool, then cut off the domed top with a knife (you can eat it :)).
- Cut the cake lengthwise into two layers - if you like, you can soak the cake with sweetened tea.
How to make toffee cream for gingerbread
- Pour a little cold water over the gelatin, just enough to cover it, and set aside to swell.3 teaspoons gelatin
- In a mixer bowl, whip the heavy cream until slightly stiff.250 ml heavy cream
- In a second bowl, mix together mascarpone cheese, dulce de leche, and cinnamon.250 g mascarpone cheese, 200 g dulce de leche (caramel spread), 1 teaspoon ground cinnamon
- Add the mascarpone and dulce de leche mixture spoon by spoon to the whipped cream and mix on high speed until well combined.
- Briefly heat the swollen gelatin in the microwave until it dissolves (you can also do this in a water bath).
- Add 1-2 tablespoons of dulce de leche mixture to the gelatin and mix. Pour the prepared gelatin into the rest of the dulce de leche mixture and mix quickly.
- Place the bottom cake layer back into the mold, spread the dulce de leche cream on top, and refrigerate until the cream sets.
How to make cherry jelly for gingerbread
- Dissolve the cherry jellies in 700 ml of hot water and set aside to cool.2 cherry jellies, 700 ml boiling water
- When the mixture begins to set, add Stovit cherry preserve to it.2 jars jam
- Place the setting cherry jelly on the chilled cake and put it back in the refrigerator.
- Once the jelly has completely set, place the second layer of gingerbread cake on top.
How to make chocolate glaze for cake
- Pour milk into a saucepan, add butter in pieces, sugar, and bitter cocoa.100 g butter, 50 g sugar, about 4 tablespoons milk, 3 tablespoons unsweetened cocoa
- Heat, stirring constantly, until the glaze is smooth.
- Cool slightly, then spread the glaze over the cake.
- Before serving, it's good to take the cake out of the refrigerator earlier so that the gingerbread cake warms up and becomes softer.
Wartości Odżywcze
Servings: 100gCalories: 247kcalCarbohydrates: 31gProtein: 4gFat: 12g
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