Gingerbread cake

Gingerbread Cake with Orange Jelly and White Chocolate Whipped Cream

Who doesn't love to indulge in a dessert that's not only delicious but also beautiful? Gingerbread cake is a perfect choice to impress on any occasion, especially during the holidays. This cake brings a touch of magic to every slice, combining the warm flavor of gingerbread with the juicy raspberry notes of orange jelly and the delicacy of white chocolate whipped cream.

Total preparation time: 12 hours (including cooling time)
Preparation time: 1 hour
Baking time: 30 minutes
Servings: 12

Ingredients

For the gingerbread layers:
- 2 eggs
- 150 g sugar
- 100 g honey
- 2 tablespoons molasses
- 100 g melted butter
- 1 pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon spice mix (cinnamon, nutmeg, culinary lavender, orange zest)
- 500-550 g flour

For the orange jelly:
- 1 kg oranges
- 3 tablespoons sugar
- 50 ml whisky
- 1 packet gelatin granules

For the cream:
- 100 g dark chocolate
- 100 g white chocolate
- 500 ml cream (preferably whipped cream)

Preparation

Step 1: Preparing the gingerbread layers
1. In a large bowl, whisk the eggs with the sugar until the mixture is smooth.
2. Add the honey and molasses, continuing to mix. Transfer this mixture to a saucepan over low heat. Stir constantly with a whisk until the sugar is completely dissolved. Be careful! Do not let the mixture boil.
3. Remove from heat and add the melted butter. Mix well.
4. Incorporate the baking soda, salt, and spices, mixing again.
5. Start gradually adding the flour, whisking until the mixture thickens. Then, knead the dough on a work surface, adding extra flour if necessary. The dough should be soft but not sticky.
6. Wrap the dough in plastic wrap and refrigerate for 20-30 minutes.

Step 2: Baking the layers
1. Preheat the oven to 175-180°C.
2. On a floured surface, divide the dough into four equal parts.
3. Roll each piece of dough into a sheet about 0.5 cm thick using a rolling pin.
4. Use a round cutter to cut out circles and place them on a baking tray lined with parchment paper.
5. Bake the layers for 5-6 minutes until golden, then let them cool completely.

Step 3: Preparing the orange jelly
1. Peel the oranges, removing the white pith, and keep only the pulp. Cut the segments from the membranes to obtain just the juicy pulp.
2. Place the orange pulp in a saucepan and add the sugar and whisky. Cook over low heat, stirring, until the sugar dissolves and the mixture thickens slightly.
3. Hydrate the gelatin in a bowl with 50 ml of cold water for 10 minutes, then add it to the hot jelly, stirring until completely dissolved. Let the jelly cool and thicken.

Step 4: Preparing the whipped cream
1. Melt the white and dark chocolate separately using a double boiler.
2. In a bowl, mix the liquid cream with the melted white chocolate. Whip until you achieve a fluffy cream.
3. Take 3 tablespoons of this cream and mix it with the melted dark chocolate.

Step 5: Assembling the cake
1. Use a springform cake pan lined with plastic wrap.
2. Place the first gingerbread layer at the bottom of the pan and spread it with the dark chocolate cream.
3. Add half of the orange jelly, followed by some of the white whipped cream.
4. Place another layer (without chocolate), gently pressing to secure it, then add the dark chocolate cream.
5. Repeat the process with the remaining ingredients, ensuring the last layer is gingerbread.
6. Wrap the cake in plastic wrap and refrigerate for 6-8 hours or ideally overnight. This step is crucial for softening the gingerbread layers.

Step 6: Decorating the cake
1. Once the cake has chilled, cover it with the remaining white whipped cream.
2. Decorate as desired: I used a halved mandarin, a cinnamon stick, and gingerbread men. Let your imagination inspire you!

Practical tips
- Flour: The type of flour used can affect the texture of the gingerbread. Cake flour is an excellent choice for a softer result.
- Spices: Experiment with different spice combinations to achieve the desired flavor. Cinnamon is essential, but feel free to add a dash of ginger or cloves for a bolder taste.
- Serving: This cake pairs wonderfully with a cup of aromatic tea or a glass of sweet wine.
- Calories: A serving of gingerbread cake can contain around 350-400 calories, depending on the ingredients used. This dessert is a healthier choice due to its natural ingredients and fresh fruits.

Frequently asked questions
1. Can I use a different type of alcohol? Yes, you can substitute whisky with rum or brandy for a different flavor.
2. How can I prevent the dough from sticking? Make sure the work surface is well-floured and don’t hesitate to use additional flour when rolling out the dough.
3. Can I make the gingerbread cake without jelly? Absolutely! You can opt for extra chocolate cream or a fruit filling.

This gingerbread cake is not just a dessert; it's a true culinary experience, full of flavor and joy. Whether you're making it for the holidays or a special occasion, this cake is sure to bring smiles to your loved ones' faces. So put on your apron, gather the ingredients, and enjoy the cooking process! Happy Holidays!

 Ingredients: For the gingerbread dough: 2 eggs, 150 g sugar, 100 g honey, 2 tablespoons molasses, 100 g melted butter, 1 pinch of salt, 1 teaspoon baking soda, Spices for gingerbread (I used: cinnamon, culinary lavender, nutmeg, orange peel) 500-550 g flour. For the orange jelly: 1 kg oranges, 3 tablespoons sugar, 50 ml whisky, 1 packet gelatin granules. Additionally: 100 g dark chocolate, 100 g white chocolate, 500 ml whipped cream.

 Tags:  cake cakes cake recipes gingerbread recipe gingerbread cream cake caramel cake cocoa cake