Gingerbread Cinnamon Cake

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 3 Eggs (size M)
  • 150 g Sugar
  • 1 package (6 g) Orange fruit
  • 75 g Flour
  • 75 g Cornstarch
  • 1 go. Tsp baking powder
  • 5 sheets white gelatine
  • 200 g Marzipan raw mass
  • 50 g Icing sugar
  • 1 package (200 g) round brown gingerbread with chocolate
  • 650 g Whipped cream
  • 250 g Mascarpone
  • 300 g Whole milk yoghurt
  • 2 TEASPOONS with cinnamon
  • 5-6 Tbsp fresh orange juice
  • 75 g Raspberry Jelly
  • 1 package Vanillin sugar
  • 2 red cherries
  • 10 (approx. 60 g) small cinnamon stars
  • baking paper
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Finally, pour in 100 g of sugar. Stir in egg yolk and orange fruit. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely.

  2. 2

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Let the sponge cake rest for a short time, then remove from the mould and let it cool down.

  3. 3

    For the filling, soak gelatine in cold water. Knead marzipan and icing sugar, cut in half and roll out 2 plates (approx. 26 cm Ø) on a work surface dusted with icing sugar. Cut the gingerbread into small cubes.

  4. 4

    Whip 200 g cream until stiff. Mix mascarpone, yoghurt, 40 g sugar and 1 teaspoon cinnamon. Squeeze out the gelatine, dissolve and mix some cream with the warm gelatine, then stir into the remaining cream.

  5. 5

    Cream and finally fold in the gingerbread. Cut the sponge cake once and place a cake ring around the bottom cake layer. Sprinkle the cake with orange juice. Spread half of the cream on the lower cake base.

  6. 6

    Cover with a marzipan plate. Warm the jelly slightly and spread it on the marzipan platter. Cover with the second plate and spread the remaining cream on top. Place the second sponge cake base on top and chill the cake for about 3 hours.

  7. 7

    Whip the rest of the cream, sugar and vanillin sugar until stiff. Spread a good half of the cream all around the cake. Put the rest of the cream in a piping bag with a star-shaped spout and decorate the cake with cream tuffs.

  8. 8

    Dust the cake edge and centre with the remaining cinnamon. Quarter the cherries and decorate the tuffs with cinnamon stars and cherries.

Nutrition Facts

KCAL
450 kcal
CARBS
41 g
FATS
27 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeChristmas