Chocolate trifle with gingerbread

Name: Chocolate trifle with gingerbread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g selbstgezogenes Mehl; 100 g fine cane sugar; 1/2 TEASPOON Baking soda; 1 1/2 TSP. ground ginger; 100 g Butter; 125 ml Milk; 3 TABLESPOONS Sugar beet syrup; 2 Eggs (size M); 300 g white chocolate; 350 g Mascarpone; 400 g double cream; 1 Organic Orange; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g selbstgezogenes Mehl
100 g fine cane sugar
1/2 TEASPOON Baking soda
1 1/2 TSP. ground ginger
100 g Butter
125 ml Milk
3 TABLESPOONS Sugar beet syrup
2 Eggs (size M)
300 g white chocolate
350 g Mascarpone
400 g double cream
1 Organic Orange
7-10 Tbsp Fat and flour
baking paper

Directions

1
Grease a square springform pan (24 x 24 cm) and dust with flour. Mix flour, sugar, baking soda and ginger. Melt butter in a pot. Add milk and syrup and mix well. Leave to cool.
2
Stir the eggs into the cooled butter mixture with the whisk of the hand mixer. Stir in the flour mixture. Pour the dough into the springform pan and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
3
manufacturer) bake for about 40 minutes. Remove from the oven and let it cool down in the mould.
4
In the meantime, roughly chop the chocolate. Put the mascarpone in a bowl and melt over a hot water bath. Take it out and let it cool down. Beat the double cream with the whisk of the hand mixer until stiff and fold into the chocolate mixture.
5
Cut the gingerbread into cubes. Put 1/3 in a glass bowl. Cover with 1/3 cream. Continue to layer until all ingredients are used up. Finish with cream. Wash orange hot, rub dry.
6
Peel the skin finely with a zest ripper. Decorate trifle with it.