If you run out of time to bake gingerbread before Christmas and you can’t imagine not having a spicy accent on the table, prepare a quick gingerbread without baking. Connection cocoa and spice biscuits with delicate cream, chocolate icing and plum jam All household members and guests will surely like it. This cake is perfect for Christmas.
Before you start implementing the recipe, get the appropriate form. It will work well baking sheet measuring 24×28 cm.
Ingredients for the cake:
- 350 g cocoa biscuits,
- 250 g of spiced biscuits,
- 100 g soft butter.
Ingredients for the cream:
- 1 liter of fat milk,
- 4 tablespoons of wheat flour,
- 3 tablespoons of potato starch,
- 100 g sugar,
- 1 tablespoon of sugar with vanilla,
- 2 yolks,
- 200 g of soft butter,
- 50 g of nut cream (e.g. cashew cream),
- 2 teaspoons of gingerbread spice.
Ingredients for the chocolate icing:
- 75 g of milk chocolate,
- 75 g of whipping cream (30%).
Additionally:
- 300 g plum jam or other jam,
- 3 tablespoons of cocoa.
Line the bottom of the baking tin with baking paper.
Crumble both types of biscuits and mix. Measure 200 g and combine with soft butter. Pour the obtained mass onto the bottom of the form. Place it in the fridge while you prepare further.
Pour out about 250 ml of milk. Boil the rest of the milk in a pot with sugar and vanilla.
Mix the yolks with the poured milk. Mix with both flours until dissolved.
Pour the mixture into the boiling milk. Cook over low heat, stirring constantly, until the pudding mixture thickens. Set it aside to cool, covered with foil (the foil should touch the surface of the pudding).
Cream the soft butter until fluffy. Without stopping mixing, add the nut cream, gingerbread spice, and then – in batches – the cooled pudding. Mix the ingredients until smooth.
Spread about 1/3 of the cream on the prepared biscuit base. Top the cream layer with a layer of slightly liquefied (heated) jam or other jam. Sprinkle 1/3 of the crushed biscuits evenly over the jam. Arrange 3 layers of cream in this way. Cool the dough in the refrigerator.
Heat the cream in a pot and melt the crushed chocolate. Mix. Set aside to cool.
Spread the thickening glaze over the cooled cake. Sprinkle with cocoa. If you want, you can additionally decorate the gingerbread, e.g. with chocolate cream.
Sources: Terazgotuje.pl
See also:
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