Gingerbread layer cake

An original way to eat gingerbread for the festive season with gingerbread layer cake.  A soft gingerbread biscuit with spices and a nice forest of chocolate fir trees.

It is a delicious cake made of a soft gingerbread cake, a light mascarpone cream with an orange jam filling.

The whole thing is decorated with a good layer of cream and gourmet chocolate fir trees.

What is Gingerbread

Gingerbread is a soft cake preparation made with a mixture of spices and sugar syrup, such as molasses, golden syrup or honey.

This gingerbread layer cake with gingerbread is melt-in-the-mouth and flavoured with a delicious mixture of spices.

And, It is also accompanied by a light whipped cream with mascarpone and a filling of orange jam for the fruity touch.

Why choose the gingerbread layer cake?

• It's a very comforting seasonal recipe.
• For its blend of spices that makes it a perfect dessert for the holidays!
• An easy-to-make layer cake with little preparation.

And if you like all these end of year preparations with spices, you will also like :

• Spice snowflake biscuit
• Layer cake gingerbread village
• Snickerdoodle cinnamon shortbread biscuits

Ingredients notes

To make this gingerbread cake, you will need some ground spices, which I deliberately measured out so as not to have too strong a taste of the spices.

The gingerbread mix :

• Ground ginger
• Ground cinnamon
• Ground cloves
• Ground nutmeg

Other important ingredients in this recipe :

Also note that these two ingredients will be essential in the composition of your gingerbread cake.

• Golden syrup, very sweet and made from cane sugar.
• Molasses, black sugar syrup.

How to make gingerbread layer cake

Preparation of the gingerbread cake

1. To bein, prepare 2 round cake moulds 4 inch/12 cm in diameter, lined with baking paper.
2. Then in a saucepan over low heat, melt the butter with the golden syrup and molasses.
3. Remove from the heat, add the sugar and set aside.
4. And in a bowl, mix the eggs and milk and then add the melted butter mixture.
5. In a large container, place together the dry ingredients, flour, powdered cinnamon, ground nutmeg, ground ginger and ground cloves, baking powder and salt.
6. Finish by adding the liquid mixture to the dry ingredients mixture.
7. Finally transfer this preparation to your cake moulds and bake in the oven.
8. And at the exit of the oven, let your cakes cool down before unmoulding them.
9. Then when they are cold wrap them in cling film and place them in the fridge for at least 2 hours.

Preparation of the mascarpone whipped cream

1. To begin, place all the ingredients in a container and mix with an electric mixer for 2-3 minutes.
2. Set aside in a cool place until ready to use.

Preparation of the chocolate trees

1. Melt the dark chocolate callets in a bain marie or in the microwave.
2. Fill a pastry bag with dark chocolate
3. Cut a very small opening in your pastry bag with scissors.
4. On a sheet of greaseproof paper draw thick fir trees.
5. Allow the chocolate trees to cool completely before peeling them off.

Assembly and decoration

1. First of all, take the cakes out of the fridge and using a sponge cake leveler or a large sponge cake knife, cut your cakes into layers of equal thickness.
2. Then, on a turntable cake, place a cakeboard, then a first layer of gingerbread cake.
3. Using an angled spatula, place a small layer of orange jam and then a layer of mascarpone whipped cream.
4. Then cover with a second layer of gingerbread cake and repeat this step for all the layers.
5. Finally, spread a thin layer of mascarpone whipped cream over the whole cake.
6. Finish by smoothing the cream with an icing smoother.
7. And place a thick layer on top of the cake and decorate with the chocolate trees and icing sugar.

How to store my layer cake

Keep your finished cake up to 1 week in the fridge, the gingerbread sponge cake can be kept up to 3 months in the freezer and the mascarpone cream about 5-7 days in the fridge.