Gingerbread cake with caramel cream

COOK TIME
135 mins

TOTAL TIME
315 mins

Ingredients

Directions

1. 1

   For the gingerbread dough, heat honey, syrup, 150 g sugar, 75 ml water and 250 g butter (do not boil) until the sugar is dissolved. Leave to cool at lukewarm temperature. Mix 550 g flour, ginger, cinnamon and baking soda, add and knead to a smooth dough with the dough hooks of the mixer. Wrap in foil, chill for about 1 hour.

2. 2

   For the caramel, boil 200 g sugar and 60 ml water. Boil until the sugar caramelises to a golden yellow. Stir in 60 g butter, 175 g cream and 1 pinch of salt. Continue cooking for about 5 minutes. Let it cool down.

3. 3

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two trays with baking paper. Roll out the dough on a floured work surface to a thickness of approx. 1 cm and cut out 4 circles (each approx. 20 cm Ø). Prick the cake base several times with a fork. Place them on the baking trays and bake in the hot oven for 12-15 minutes one after the other. Roll out the remaining dough again and cut out Christmas motifs. Bake in the oven for 10-12 minutes. Let everything cool down.

4. 4

   For the butter cream, whip approx. 2⁄3 of the caramel, 400 g butter, cream cheese and 150 g sugar with the whisks of the mixer until creamy.

5. 5

   Place a cake ring around a gingerbread base, sprinkle with 1⁄4 orange juice and spread approx. 1⁄5 butter cream on top. Repeat with the remaining gingerbread bases and chill the cake for about 30 minutes.

6. 6

   Sift the icing sugar. Stir with water drop by drop to a viscous icing. Decorate gingerbread motifs with it. Leave to dry. Remove the cake from the ring and spread the rest of the buttercream all around. Stir the rest of the caramel with the rest of the cream and possibly 1-2 tbsp. of water to make it more liquid, sprinkle the edges of the cake with it. Decorate with the gingerbread motifs.

Nutrition Facts

KCAL
590 kcal

CARBS
56 g

FATS
37 g

PROTEINS
5 g