Gingerbread cake
A gingerbread cake is more than just a dessert; it's a culinary experience filled with memories, traditions and joyful moments spent with loved ones. This recipe combines the warm, comforting flavor of sweet gingerbread with the deliciousness of fine cream to create a cake that becomes the star of Christmas parties and beyond. Whether you make it to spoil your family or impress your guests, this cake will make any festive meal a memorable moment.
Preparation Time
- Preparation time: 60 minutes
- Baking Time: 30 minutes
- Rest Time: 2 hours (for gingerbread dough) + 30 minutes (for assembled cake)
- Total: Approximately 3 hours 30 minutes
- Servings: 12 portions
Ingredients
For the Sweet Cake
- 5 1/2 cups flour
- 1 teaspoon baking soda
- 3 teaspoons spices (cinnamon, ginger powder, pepper, ground cloves, ground anise, ground anise, nutmeg)
- 1 teaspoon instant coffee powder
- 1 tablespoon cocoa
- 1 teaspoon salt
- 220 g butter (room temperature)
- 1 cup sugar
- 2 eggs
- 1 beaten egg (for greasing)
- 1 cup honey
- Vanilla essence (to taste)
For the Ginger Cake Glaze
- 1 egg white (about 36 g)
- 300 g powdered sugar (sifted)
- 1 tablespoon food starch
- 1 teaspoon lemon juice
For the cake
- 8 eggs
- 6 tablespoons sugar
- 2 tablespoons vanilla sugar
- 3 tablespoons oil
- 2 teaspoons baking powder (optional)
For the Mocha Cream
- 1 package butter (at room temperature)
- 3 cups powdered sugar
- Vanilla essence (to taste)
- 3 tablespoons espresso
- 1 tablespoon cocoa
For Ornamentation
- 500 ml whipped cream for decorating
- 2-3 tablespoons coconut
Preparation of the sweet cake
1. Mixing the Ingredients Lightly: In a large bowl, sift together the flour, salt, baking soda, spices, coffee powder and cocoa. These ingredients will form the flavorful base of the gingerbread.
2. Beat the Butter: In another bowl, beat the butter with the sugar for 5-10 minutes, until fluffy and light in color. A good technique is to use an electric mixer to get an airy texture.
3. Adding the Eggs: Incorporate the eggs one at a time, mixing well after each addition. This will help create a smooth emulsion.
4. Incorporating the Honey: Add the honey and vanilla essence, continuing to mix to combine the ingredients.
5. Forming the Dough: Gradually incorporate the flour mixture into the wet mixture. Knead the dough until smooth. Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight.
Preparing the Cake Batter
1. Preheat the oven: Preheat the oven to 170°C. An essential step to ensure even baking.
2. Separating the Eggs: Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff.
3. Incorporating the Sugar: Add the sugar gradually, a tablespoon at a time, continuing to beat until completely dissolved.
4. Adding the Yolks and Oil: Incorporate the yolks and oil, mixing gently with a spatula.
5. Mixing in the Flour: Sift the flour together with the baking powder (if using) and gently fold it into the mixture.
6. Baking the Blattes: Pour the mixture into two buttered baking pans lined with baking paper. Bake for 20-25 minutes or until firm to the touch. Check with a toothpick; if it comes out clean, the cookies are done.
Assembling the cake
1. Syrupping the Cakes: Once the cupcakes have cooled, you can drizzle them with a simple syrup of water and sugar to keep them moist.
2. Making the Mocha Cream: Mix the butter and powdered sugar until fluffy. Add espresso, cocoa and vanilla essence, continuing to mix until smooth.
3. Filling the Cake: Place one cake top on a platter, top with a generous dollop of mocha cream, then place the second top on top.
4. Decorating the Cake: Whip the whipped cream until stiff and use to decorate the cake. Carefully place the gingerbread cases on the cake, then sprinkle coconut on top for a festive effect.
Decorating the cake
1. Cutting the Shapes: After the gingerbread dough has been in the fridge, divide it into 4 pieces. Roll out each piece on a floured surface. Make sure the thickness is even.
2. Creating the Houses: Use a cardboard box to cut out the necessary shapes: 2 rectangular wall, 2 fronts with a door and 2 rectangles for the roof of the house.
3. Baking: Place the shapes on a baking tray lined with baking paper and bake for 15 minutes at 175°C, rotating the tray halfway through.
4. Decorate with Glaze: Once the cupcakes have cooled, decorate them with the glaze made from egg whites, powdered sugar, starch and lemon juice. Use a pos or paper cones to apply the icing in beautiful patterns.
Practical tips
- For an even more intense flavor: Add extra spices or even pieces of nuts or candied fruit to the mocha cream.
- Keeping fresh: Gingerbread cake keeps great in the fridge and the flavors intensify as it sits in the fridge.
- Variations: You can adapt the gingerbread recipe by adding ingredients such as chocolate or dried fruit to give it a different twist.
Frequently Asked Questions
1. Can I use other types of flour?
Yes, whole-wheat flour or almond flour can add an interesting flavor, but be sure to adjust the amounts of liquid.
2. How can I make the icing last longer?
It's important not to leave the icing exposed to air, so cover it with a damp tissue while you work.
3. Can the cake be made a few days in advance?
Absolutely, the cake keeps well and the flavors become even richer over time.
4. What drinks go well with this cake?
A cup of fruit tea or a cold lemonade are excellent combinations, but a mulled wine can also add flavor.
Personal note
This recipe is a part of our family tradition, and every bite brings back memories of times around the Christmas table. I encourage you to create your own memories with this gingerbread cake by adding personal touches, whether it's a special ingredient or a unique decoration. Enjoy!
A gingerbread cake is more than just a dessert; it's a culinary experience filled with memories, traditions and joyful moments spent with loved ones. This recipe combines the warm, comforting flavor of sweet gingerbread with the deliciousness of fine cream to create a cake that becomes the star of Christmas parties and beyond. Whether you make it to spoil your family or impress your guests, this cake will make any festive meal a memorable moment.
Preparation Time
- Preparation time: 60 minutes
- Baking Time: 30 minutes
- Rest Time: 2 hours (for gingerbread dough) + 30 minutes (for assembled cake)
- Total: Approximately 3 hours 30 minutes
- Servings: 12 portions
Ingredients
For the Sweet Cake
- 5 1/2 cups flour
- 1 teaspoon baking soda
- 3 teaspoons spices (cinnamon, ginger powder, pepper, ground cloves, ground anise, ground anise, nutmeg)
- 1 teaspoon instant coffee powder
- 1 tablespoon cocoa
- 1 teaspoon salt
- 220 g butter (room temperature)
- 1 cup sugar
- 2 eggs
- 1 beaten egg (for greasing)
- 1 cup honey
- Vanilla essence (to taste)
For the Ginger Cake Glaze
- 1 egg white (about 36 g)
- 300 g powdered sugar (sifted)
- 1 tablespoon food starch
- 1 teaspoon lemon juice
For the cake
- 8 eggs
- 6 tablespoons sugar
- 2 tablespoons vanilla sugar
- 3 tablespoons oil
- 2 teaspoons baking powder (optional)
For the Mocha Cream
- 1 package butter (at room temperature)
- 3 cups powdered sugar
- Vanilla essence (to taste)
- 3 tablespoons espresso
- 1 tablespoon cocoa
For Ornamentation
- 500 ml whipped cream for decorating
- 2-3 tablespoons coconut
Preparation of the sweet cake
1. Mixing the Ingredients Lightly: In a large bowl, sift together the flour, salt, baking soda, spices, coffee powder and cocoa. These ingredients will form the flavorful base of the gingerbread.
2. Beat the Butter: In another bowl, beat the butter with the sugar for 5-10 minutes, until fluffy and light in color. A good technique is to use an electric mixer to get an airy texture.
3. Adding the Eggs: Incorporate the eggs one at a time, mixing well after each addition. This will help create a smooth emulsion.
4. Incorporating the Honey: Add the honey and vanilla essence, continuing to mix to combine the ingredients.
5. Forming the Dough: Gradually incorporate the flour mixture into the wet mixture. Knead the dough until smooth. Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight.
Preparing the Cake Batter
1. Preheat the oven: Preheat the oven to 170°C. An essential step to ensure even baking.
2. Separating the Eggs: Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff.
3. Incorporating the Sugar: Add the sugar gradually, a tablespoon at a time, continuing to beat until completely dissolved.
4. Adding the Yolks and Oil: Incorporate the yolks and oil, mixing gently with a spatula.
5. Mixing in the Flour: Sift the flour together with the baking powder (if using) and gently fold it into the mixture.
6. Baking the Blattes: Pour the mixture into two buttered baking pans lined with baking paper. Bake for 20-25 minutes or until firm to the touch. Check with a toothpick; if it comes out clean, the cookies are done.
Assembling the cake
1. Syrupping the Cakes: Once the cupcakes have cooled, you can drizzle them with a simple syrup of water and sugar to keep them moist.
2. Making the Mocha Cream: Mix the butter and powdered sugar until fluffy. Add espresso, cocoa and vanilla essence, continuing to mix until smooth.
3. Filling the Cake: Place one cake top on a platter, top with a generous dollop of mocha cream, then place the second top on top.
4. Decorating the Cake: Whip the whipped cream until stiff and use to decorate the cake. Carefully place the gingerbread cases on the cake, then sprinkle coconut on top for a festive effect.
Decorating the cake
1. Cutting the Shapes: After the gingerbread dough has been in the fridge, divide it into 4 pieces. Roll out each piece on a floured surface. Make sure the thickness is even.
2. Creating the Houses: Use a cardboard box to cut out the necessary shapes: 2 rectangular wall, 2 fronts with a door and 2 rectangles for the roof of the house.
3. Baking: Place the shapes on a baking tray lined with baking paper and bake for 15 minutes at 175°C, rotating the tray halfway through.
4. Decorate with Glaze: Once the cupcakes have cooled, decorate them with the glaze made from egg whites, powdered sugar, starch and lemon juice. Use a pos or paper cones to apply the icing in beautiful patterns.
Practical tips
- For an even more intense flavor: Add extra spices or even pieces of nuts or candied fruit to the mocha cream.
- Keeping fresh: Gingerbread cake keeps great in the fridge and the flavors intensify as it sits in the fridge.
- Variations: You can adapt the gingerbread recipe by adding ingredients such as chocolate or dried fruit to give it a different twist.
Frequently Asked Questions
1. Can I use other types of flour?
Yes, whole-wheat flour or almond flour can add an interesting flavor, but be sure to adjust the amounts of liquid.
2. How can I make the icing last longer?
It's important not to leave the icing exposed to air, so cover it with a damp tissue while you work.
3. Can the cake be made a few days in advance?
Absolutely, the cake keeps well and the flavors become even richer over time.
4. What drinks go well with this cake?
A cup of fruit tea or a cold lemonade are excellent combinations, but a mulled wine can also add flavor.
Personal note
This recipe is a part of our family tradition, and every bite brings back memories of times around the Christmas table. I encourage you to create your own memories with this gingerbread cake by adding personal touches, whether it's a special ingredient or a unique decoration. Enjoy!