Christmas gingerbread cake decorated with painted gingerbread cookies
The magical gingerbread town has attracted many admirers (and sweet tooths) to the editorial kitchen. It's no wonder, because a Christmas gingerbread cake decorated with painted gingerbread, the highlight of a holiday feast, easily enchants both young and old.
Ingredientes · Raciones For 1 cake with a diameter of 18 cm and 4 sheets of gingerbread
- 140 g powdered sugar
- 3 eggs
- 100g butter
- 2 PL with
- 3 tsp gingerbread spice
- 400 g plain wheat flour
- 1 tsp baking soda
- 1 tbsp Dutch-style cocoa
- 200 g powdered sugar
- 2 g lemon juice
- 50 g egg whites
- 2 eggs
- 1 pinch salt
- 125g butter
- 150 g caster sugar
- 1 tbsp rum
- 250 g plain wheat flour
- 15 g Dutch-style cocoa
- 6 g baking powder for gingerbread
- 7 g baking soda
- 2 tsp gingerbread spice
- 250 ml buttermilk
- 250 g mascarpone
- 125 g cream cheese
- vanilla bean
- 200 g whipping cream
- 50 g powdered sugar
- 4 egg whites
- 200 g caster sugar
- 320g butter
- 3 PL amaretto
Método · 5 h 50 min
- A few days in advance, BAKE GINGERBREAD. In a bowl, beat the sugar, 2 eggs and butter, add honey and spices. Stir in the flour mixed with soda and cocoa. Make a non-sticky dough and knead it thoroughly. If it does not hold together, add a piece of butter. If it sticks, sprinkle it with a little flour and work it in. Wrap the dough in cling film and leave it in the fridge overnight.
- Preheat the oven to 170°C. Roll out the dough to a thickness of 5 mm and cut out houses and other shapes. Bake on a baking sheet lined with baking paper until golden brown (about 10–12 minutes). After removing from the oven, brush the gingerbread with beaten egg. Let cool.
- DECORATE THE GINGERBREAD. Sift the sugar into a bowl and add the lemon juice and mix. Add the measured egg whites and beat until the icing thickens and holds its shape. Decorate the gingerbread with the icing.
- PREPARE THE BODY. Preheat the oven to 180°C and line an 18 cm diameter cake tin with baking paper. Don't forget the sides - grease them with butter and press the strip of paper firmly around the perimeter.
- Beat the egg whites and a pinch of salt until stiff peaks form and set aside.
- Beat the egg yolks, butter, granulated sugar and rum until fluffy.
- Sift the flour, cocoa, baking powder, baking soda and spices through a sieve to remove any lumps.
- Beat the buttermilk and flour mixture into the egg yolk foam in batches. Finally, gently but thoroughly fold in the egg whites with a spatula.
- Pour the batter into the pan, smooth the surface with a spatula and bake for about 45–60 minutes. Halfway through baking, loosely cover the cake with foil to prevent the surface from burning. Test for doneness by inserting a skewer into the centre of the cake. If it comes out dry without any traces of raw batter, the cake is done. Leave to cool in the pan.
- PREPARE THE CREAM. Beat the mascarpone with the cream cheese and vanilla until smooth. Whip the cream until stiff. Use a spatula to fold the cream into the cream and sweeten with powdered sugar.
- PREPARE THE SWISS BUTTER CREAM. Carefully heat the egg whites and sugar in a bowl over a pan of simmering water and whisk until the sugar dissolves. Be careful not to cook the egg whites.
- Then, using a food processor, whip the egg whites until stiff peaks form and gradually add the room temperature butter, spoonfuls at a time. Continue beating for 8-10 minutes until the cream thickens, then whisk in the amaretto.
- Fill a piping bag with a smooth round tip with a third of the finished cream. Leave the rest in the bowl.
- ASSEMBLE AND DECORATE CAKE. If necessary, trim the cake to a straight line, then cut it in half horizontally.
- Place the first part of the cake on a plate or mat, drizzle it with amaretto to taste and spread it with cranberry jam, but leave about 1cm of free edge all around.
- Spread buttercream all around the remaining free edge. This will create a border. Fill the inside of the circle with half of the buttercream. Cover with the second part of the cake and repeat the entire process.
- Cover with the last piece of cake and spread the entire cake (including the sides) with half of the reserved buttercream.
- Place the cake in the fridge for 30 minutes (the cream in the bowl will not set) and then spread the remaining buttercream over it and smooth it out. Decorate with gingerbread cookies and grated coconut.