Elisen gingerbread cake

Name: Elisen gingerbread cake
Cook time: 9 h
Total time: 9 h
Yield: 16
Ingredients: 100 g Candied orange peel; 3 Eggs (Gr. M); 225 g + 50 g sugar; 7-10 Tbsp Salt; 1 TEASPOON Gingerbread spice; 150 g crushed almonds; 175 g ground hazelnuts; 2 knife tip Baking Powder; 75 g chopped almonds; 6 sheets white gelatine; 250 g Mascarpone; 150 ml + 100 ml advocaat; 2 packages Vanillin sugar; 400 g + 100 g whipped cream; 100 g Fine dark chocolate (70 % cocoa); 25 g white plate fat (e.g. palmine); 18–22 Almond kernels (without skin); 12–16 Cherries; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
540 mins

TOTAL TIME
540 mins

Ingredients

Servings: 16

100 g Candied orange peel
3 Eggs (Gr. M)
225 g + 50 g sugar
7-10 Tbsp Salt
1 TEASPOON Gingerbread spice
150 g crushed almonds
175 g ground hazelnuts
2 knife tip Baking Powder
75 g chopped almonds
6 sheets white gelatine
250 g Mascarpone
150 ml + 100 ml advocaat
2 packages Vanillin sugar
400 g + 100 g whipped cream
100 g Fine dark chocolate (70 % cocoa)
25 g white plate fat (e.g. palmine)
18–22 Almond kernels (without skin)
12–16 Cherries
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Finely chop the candied orange peel. Beat eggs, 225 g sugar, 1 pinch of salt and spice for at least 8 minutes until fluffy. Mix ground almonds, nuts and baking powder and stir in briefly.
2
Fold in the candied orange peel and chopped almonds. Put the dough in a cool place for about 15 minutes.
3
Spread half the dough into the mould. Bake in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for approx. 25 minutes. Let cool down for about 10 minutes. Then remove from the tin and let cool down.
4
Bake the rest of the dough in the same way.
5
Soak gelatine in cold water. Mix mascarpone, 150 ml liqueur, 50 g sugar and vanillin sugar briefly. Squeeze the gelatine and dissolve at low heat.
6
Stir 100 ml of liqueur into the gelatine by the spoonful and then into the mascarpone cream. Chill the cream for about 10 minutes until it starts to gel.
7
Whip 400 g cream until stiff. Fold into the cream. Close a cake ring around a cake base. Spread the cream on top and place the second cake layer on top. Chill the cake for about 45 minutes.
8
Break chocolate into pieces. In a small pot melt chocolate with 100 g cream and white fat while stirring at low heat. Let it cool down for about 15 minutes until the icing is a little thicker.
9
Pour on the cake and chill for about 4 hours.
10
Halve whole almonds. Decorate cake with almonds and cherries.