Gingerbread layer cake
For a layer cake full of spicy flavours like gingerbread with a light whipped cream (for a layer cake 12 cm in diameter 8-10 parts)
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Mascarpone whipped cream
whole 30% fat cold
Melt the butter, golden syrup1 and molasses in a saucepan over low heat.
When the butter has melted, remove from the heat and add the sugar, mix well and set aside for about 15 minutes.
In a bowl, mix the eggs and milk and add this mixture to the melted butter.
In a large bowl sift together the flour, spices, baking soda and salt.
Pour the liquid mixture into the dry mixture in several batches, mixing well with each addition.
Pour this mixture into the 2 moulds and cook for 40-50 minutes at 320°F/160°C.
Leave your cakes to cool completely, then cover them with cling film and chill for at least 2 hours.
mascarpone whipped cream
Place the mascarpone, cold whole cream and sugar in the bowl of your mixer.
Whisk at high speed for 2-3 minutes.
The cream is ready when it is well assembled and firm, store in a cool place.
Melt the dark chocolate in a bain-marie or in the microwave.
Place the melted chocolate in a pastry bag, cut off the end of the pastry bag.
Draw very thick trees on a sheet of baking paper.
Leave to cool completely before removing the small trees.
Assembly of the layer cake :
Cut your cakes using a sponge cake lyre into layers of equal sizes.
Place a cake tray on a turntable and place a first layer of cake on top.
Spread a thin layer of orange jam, then a layer of mascarpone and repeat this step for all layers of cake.
Spread a thin layer of mascarpone on the outer surface of the cake, smooth with a spatula or cake smoothener.
Cover the top with a thick layer of mascarpone and plant the chocolate trees.
Sprinkle the top of the cake with icing sugar for a snowy effect.
ganache pour layer cake, gingerbread
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Gingerbread layer cake https://sweetlycakes.com/en/gingerbread-layer-cake/