Name: Gingerbread village layer cake
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Ingredients: 350 g Flour; 70 g brown sugar; 1/2 tsp baking soda; 140 g butter (softened); 1 egg; 100 g molasses (or 50 g honey and 50 maple syrup); 1/2 tsp ground ginger; 2 tsp ground cinnamon; 1 pinch ground nutmeg; 1 pinch ground cloves; 1 pinch salt; 20 g unsweetned cocoa powder; 150 g Icing sugar (sifted); 1 egg white; 260 g Flour; 80 g cane sugar; 2 tbsp brown sugar; 3 eggs; 30 g almond meal; 170 g butter; 240 g buttermilk (or milk); 1 1/2 tsp baking powder; 1 pinch salt; 1 1/2 tsp ground cinnamon; 45 g crushed almonds; 100 g Milk chocolate; 120 g Liquid cream (whole 30% fat); 100 g mascarpone (cold); 80 g liquide cream (whole 30% fat cold); 1 tbsp Icing sugar

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A nice cake to end the year, the gingerbread village layer cake, almond and cinnamon cake, decorated with gingerbread house cookies, like a small village under the snow.

Composed of a crunchy soft cake with crushed almonds and flavoured with cinnamon, filled with a milk chocolate ganache and covered with a thin layer of mascarpone whipped cream.

SUMMARY

This gingerbread village layer cake is :

Perfect for the festive season with a Christmas theme
To make with children, especially the decorated cookies!
Very easy to make, especially if you don't have too much experience with layer cakes.
Light with just a mascarpone cream, no buttercream.

And, It's a really simple layer cake, no complicated recipes, no need to smooth your cake to perfection.

Also, make the gingerbread house cookies with your children, they will love to decorate them with royal icing and help decorate the cake.

And if you like spiced Christmas cakes:

How to make gingerbread village layer cake

To start, mix all the dry ingredients together in a bowl.
Then, in a stand mixer, beat the butter and sugar for 1-2 minutes.
Add the egg and molasses and continue to mix.
Then add the dry ingredients and mix until you obtain a smooth, homogeneous ball of dough.
Cover with cling film and place in a cool place for 30 minutes.
Then take out the dough and roll it out between 2 sheets of baking paper.
Using a pattern or ruler, cut out house shapes of different sizes.
Finish by placing the cut out cookies on a baking tray covered with baking paper or silicone baking mat.
And bake in the oven for the time indicated in the recipe sheet and leave your gingerbread house cookies to cool completely.

The royal icing

Start by placing the egg white and icing sugar in a container and beat with an electric mixer for about 7 minutes.

The royal icing should have a thick but still liquid texture, if it is too liquid add icing sugar and if on the contrary it seems too thick then add water in very small quantities.

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Add a little white food colouring to make the royal icing opaque and more whiter.

Decorate cookies with royal icing

Use a disposable pastry bag filled with royal icing with a round nozzle type 00 or 0 depending on the desired effect on the biscuits.

Allow the decorated cookies to dry well at room temperature for 1 hour.

The milk chocolate ganache

Start by cutting the milk chocolate into pieces and place it in a container.
Bring the liquid cream to the boil and then pour it over the chocolate pieces.
Then, using a spatula or wooden spoon, stir until you obtain a smooth ganache.
Cover with cling film and place in the fridge overnight.
Before assembling the layer cake, take out the ganache and whisk it with an electric whisk.

The almond and cinnamon cake

Start by lining 2 round cake moulds 4 inch/12 cm in diameter with baking paper.
Then in a large bowl, mix together the dry ingredients, flour, powdered almonds, ground cinnamon, baking powder and salt.
And whisk the butter and sugar in the bowl of your stand mixer.
Then add the eggs one by one.
Finish by alternately adding the dry ingredients and the buttermilk.
Finally pour the pastry into your moulds and bake in the oven for the time indicated.
Leave your cakes to cool and cover them with cling film and place them in the fridge for 2 hours.

The mascarpone whipped cream

First of all, place all the ingredients in a container.
And with an electric mixer beat the ingredients for about 2 minutes.
Set aside in a cool place until assembly.

Assembly and decoration

Start by taking the cakes out of the fridge and cut them into layers of equal thickness using a cake leveler.
Place a cake board on a turntable cake decorating stand and place a first layer of cake.
Spread a layer of milk chocolate ganache and smooth with a bent spatula, cover with a second layer of cake and repeat this step for all the remaining layers.
Finally cover the whole cake with a layer of mascarpone whipped cream and smooth with the bent spatula.
Finish by decorating your cake with decorated gingerbread houses cookies, use the mascarpone whipped cream to stick the biscuits around the cake.

How to store my gingerbread village cake layer

The layer cake can be kept in the fridge for about 1 week and the cake and cookies can be stored in the freezer for 3 months.

Gingerbread houses cookies village layer cake

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