You don’t have to give up the taste of gingerbread after the holidays. Its spicy aroma is perfect for carnival desserts, giving them a more winter character. This is a perfect example sponge cake with gingerbread cream. The two cake layers are fluffy, light and richly chocolatey. They come out springy and have an intense color, making them a perfect background for the aromatic filling. The cream inside is a combination of delicate mascarpone cheese, finely ground gingerbread and dried plums. It is the fruit that brings natural sweetness and slight sourness, which perfectly reflects the taste of marmalade, which is usually found in traditional gingerbread.
Ingredients:
Ingredients for the cake:
- 200 g of butter,
- 200 g dark chocolate,
- 8 eggs,
- 200 g sugar,
- 200 g of flour,
- 2 teaspoons of baking powder.
Ingredients for the punch:
- 250 ml of water,
- 2 teaspoons of sugar,
- juice of 1/2 lemon.
Ingredients for the cream:
- 100 g of soft butter,
- 250 g mascarpone serka,
- a spoon of powdered sugar,
- 50 g of powdered milk,
- 150 g ground gingerbread,
- 100 g dried plums,
- teaspoon of cinnamon.
Additionally:
- icing sugar,
- fruit, e.g. cranberries.
How to do it:
1. Bring all ingredients to room temperature. Line the bottom of a 20×30 cm baking tin with baking paper.
2. Prepare the dough. Melt the butter and crushed chocolate in a pot. Heat over low heat, stirring occasionally – until the ingredients are combined. Be careful not to boil the sauce.
3. Beat the eggs with sugar until light and fluffy. Without stopping mixing, pour the chocolate sauce into it in a thin stream.
4. Sift the flour with baking powder. Add it to the mixture in batches. Mix gently and briefly, just until the ingredients are combined.
5. Pour the dough into the prepared pan. Place in the oven preheated to 160°C. Bake for about 40 minutes – until the stick is dry.
6. Set the baked cake aside to cool completely. Cut into 2 tops.
7. Soak the cake with punch prepared from water, sugar and lemon juice.
8. Prepare the gingerbread cream. Soak the plums in hot water for a few hours before baking. Then grind them. Also grind the gingerbread into dust.
9. Cream the butter and sugar until light and fluffy. Without stopping mixing, gradually add mascarpone cheese to the butter, one spoon at a time, and then add powdered sugar and milk powder. Mix just until ingredients are combined.
10. Add ground plums and gingerbread and a teaspoon of cinnamon to the resulting cream. When the cream becomes uniform and smooth, spread it over the tops of the cake.
11. Put the dough in the fridge for 2-3 hours. Before serving sprinkle with powdered sugar and decorate with fruit.
Source: Terazgotuje.pl
