If during the holiday season you like to make Christmas cookies with the kids and gingerbread cake then you will love this gingerbread house cake recipe. This is a great recipe to make and share with your family for the holidays.
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How to make the crunchy almond cinnamon cake
This almond sponge cake is delicious with crunchy almond bits is also flavored with cinnamon spices.
- Chocolate gingerbread cookies: start by making the cookies 1 to 2 days before and decorate them with the royal icing and let them dry at room temperature.
- Milk chocolate ganache: prepare the ganache the day before and let it rest overnight in the refrigerator.
- Almond sponge cake: Follow the instructions on the recipe sheet and cut your cakes into 4 equal layers.
- Mascarpone whipped cream: On the day, prepare the whipped cream and keep it in the fridge until you are ready to assemble the layer cake.
On the day, assemble your cake by filling it with milk chocolate ganache, then cover it with a layer of mascarpone whipped cream that will allow the cookies to stick all around the cake. For the top cookies, make an indentation with a knife and try to push the cookies in a bit so they stand upright. (or use toothpicks to hold them in place, which you will remove when ready to serve)
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How to store
This cake can be kept in the fridge for about 1 week and can be stored in the freezer for 3 months.
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